Mediterranean Chicken Tacos with Sun Dried Tomato Crema

Overview

Making tacos is so fun! You can, if you like, set it all up as a taco bar for your guests to each make their own, their own way. To make the tacos even more mediterranean, add quartered baby artichokes and olives! 

Making tacos is so fun! You can, if you like, set it all up as a taco bar for your guests to each make their own, their own way. To make the tacos even more mediterranean, add quartered baby artichokes and olives! 

Print Recipe

Ingredients

8 taco-sized artisan tortillas

For the Chicken:

  • 1 pound boneless, skinless chicken tenders
  • ½ Cup Bella Sun Luci Julienne Cut Sun Dried tomatoes in Olive Oil with Italian Herbs
  • 1 lemon (juiced and zested)
  • ½ tsp black pepper
  • ½ tsp salt

For the Crema:

  • 1½ Cups plain Greek yogurt
  • ⅓ Cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs
  • 1 Tablespoon lemon juice
  • 1 Tablespoon honey
  • ½ tsp pepper
  • ½ tsp salt

For the toppings:

  • ⅓ Cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs
  • 2 small cucumbers, peeled and diced
  • 1 small red onion, diced
  • ½ Cup Feta cheese, crumbled
  • 2 Tablespoons red wine vinegar
  • ¼ cup fresh basil, chopped
  • ½ tsp pepper
  • ½ tsp salt

Directions

  • Prepare the marinade for the chicken. In a food processor, combine the 1/2 cup of sundried tomatoes, the lemon juice, salt, and pepper. Puree. Add the chicken to a gallon-sized zip top bag and add the marinade. Seal the bag and move the chicken around gently with your hands to coat. Refrigerate while you prepare the crema and toppings.
  • Make the crema by adding the yogurt, sundried tomatoes, lemon juice, honey, salt, and pepper to a blender or food processor. Pulse just until combined. Refrigerate until ready for use.
  • To make the taco toppings, combine all topping ingredients in a large bowl and stir to combine. Refrigerate until ready to serve.
  • Heat a well-oiled grill pan to medium high. Remove the chicken from the marinade and grill for 4 to 5 minutes per side, just until cooked through. Chop the tenders into strips.
  • To assemble the tacos, warm the tortillas. Place 1/8 of the chicken into each tortilla. Top with 1/8 of the toppings and the crema. Serve warm.

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