Tacos- Greek Tacos

By wtaylor

Ingredients

• Your choice of toppings:
• 1 lb. boneless skinless chicken breasts or white fish like cod or tilapia
• Greek Vinaigrette
• Chopped or shredded Romaine lettuce
• Crumbled Feta cheese
• Tzatziki
• Hummus
• Chopped or sliced pepperoncinis
• Greek-ish Tomato Salad (recipe below)
• Small whole-grain tortillas
• Greek-ish Tomato Salad
• 3 Roma tomatoes, seeded and diced
• 1/2 small red onion, diced
• 1/4 c. (total) of any combination of fresh, chopped basil, oregano, and/or parsley
• Greek Vinaigrette to taste
• Kosher salt and freshly ground black pepper to taste
• Toss the diced tomatoes, diced onions, and chopped herbs together until combined. Toss with the Greek Vinaigrette (to taste) and season with salt and pepper to taste. Serve on top of the tacos or add Kalamata olives and feta cheese for a side-dish.
• Greek Vinaigrette
• 1/4 c. freshly squeezed lemon juice
• 1/4 c. white vinegar
• 2 tsp. sugar
• 1/2 tsp. kosher salt
• 1/2 tsp. seasoning salt
• 1/2 tsp. red pepper flakes (this will not make the dressing spicy, just flavorful)
• 1/4 tsp. freshly ground black pepper
• 4 cloves garlic, smashed and peeled
• 1 c. canola oil (or other salad oil)
• 1/2 c. crumbled feta cheese
• 3/4 tsp. Italian seasoning
• 1/4 tsp. dry oregano

Preparation

Step 1

Marinate chicken or fish in Greek Vinaigrette for at least 4 hours. Grill and then cut into slices for serving. Fill warmed tortillas with desired toppings.