Who doesn’t love tacos?! Am I right?! I love tacos, and am a huge fan of taco Tuesday, but I never just limit myself to Tuesdays for tacos. For instance, I made these tacos on a Thursday, and they were still delicious!
I come from the glorious state of California where we have a ton of different Mexican restaurants and I was never not able to find a place to grab some carne asada, chicken chimichangas, burritos, enchiladas, fried ice cream, and horchata. Growing up in California I always thought there was just one type of Mexican food in the U.S., to be honest there really is, but I married some one from Texas, and his family would strongly disagree with me.
When I went to Texas I was introduced to TexMex, where everything is covered in cheese, cheese, and more cheese! Being a native California girl, I definitely prefer California Mexican food, where there is an abundance of pico de gallo, guacamole, sour cream, and red and green sauces. There is time an place for TexMex, but California Mexican food places, in my opinion out rank TexMex every time. What do you guys think? Is California Mexican food or normal Mexican food places better than TexMex?!
For this dish I mixed two of my favorite cuisines for a delicious smash up. I love Mediterranean food and Mexican food, and luckily the flavors meld wonderfully together. I paired the Mediterranean chicken with my Heirloom pico de gallo (you can find that recipe under sides on my page, it is definitely worth a try! Super yummy!) I ate mine with a tortilla, but you can also eat in naan instead, the choice is yours! I hope you try and love this yummy Mediterranean taco!
INGREDIENTS
2 lbs. of chicken thighs/breast whatever you prefer
1/2 cup of plain yogurt
1/4 cup olive oil
2 tbs lemon juice
1 tsp ground coriander
1 1/2 tsp garlic salt
1/2 tsp ground black pepper
2 tsp ground cumin
1 tbs dried oregano
1 tbs of minced garlic (about 3-4 cloves of garlic I always try for one clove per one piece of chicken)
1 or 2 bell peppers (this depends on how many veggies you want with your taco)
1/2 white, sweet, or red onion (whatever your tastes prefer)
DIRECTIONS
- Get a gallon baggie and toss in the ingredients from plain yogurt down to minced garlic into the bag.
- Cut the chicken into about 1 inch bite size pieces and toss them into the bag. Shake and mix until well combined and the chicken is covered. Marinate the chicken from 30 minutes up to 2 hours. TIP: you don’t want to marinate the chicken more than two hours since there is acid in the marinate. It will cause the chicken to be mushy and gross.
- Chop the onions and bell peppers into about the same size as the chicken (roughly 1 inch pieces)
- Assemble the skewers starting with a bell pepper and ending with a bell pepper. This will help the chicken from slipping off the skewers.
- I chose to grill mine, so I heated up my grill a half hour before I was ready to cook and I cooked them for 5 minutes covered, flipped them and cooked them for another 5 minutes covered on the grill. You could easily pan fry these in a similar fashion, just don’t use the skewers, toss everything in to a large saute pan with a tiny bit of oil and cover mixing every 4-5 minutes for a total of 12 to 15 minutes!
OPTIONAL: Top with cilantro, guacamole, sour cream, tzatziki sauce, hummus, pico de gallo, lettuce, feta, goat cheese. Basically whatever your heart desires!
For examples see my pictures down below!
Dang, grill master!! Good job! 😍😍
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