Creamy Greek Chicken Smash Tacos

this …

These flavors are off the charts

An unreasonable amount of my brain space has been occupied by these Greek ground chicken smash tacos lately. Seriously, the *perfect* combination of creamy, crunchy, savory, and bright. And boy do I love a weeknight dinner that’s ready in less than 30 minutes, yet feels fun and special.

This recipe started as a riff on my viral smash burger tacos, but after several rounds of testing, I ended up with something completely its own that I love just as much. The creamy veggies and dill make this greek version so fresh, folded within the warm chicken and crisp, golden tortilla — mmmmph, the perfect bite!

Ground chicken is much stickier than ground beef, so instead of smashing the meat onto the griddle, I spread it directly onto the tortilla with a spoon. That simple step ensures the chicken cooks evenly and covers the entire tortilla, giving you juicy chicken in every bite – never dry. And I promise the chicken isn’t bland! It gets great flavor from garlic powder, dried oregano, and onion powder.

Instead of spooning on toppings separately (I tried this and got so annoyed because they’d fall out while eating), I fold finely chopped romaine, tomatoes, and kalamata olives right into a magical creamy feta tzatziki sauce – so every bite gets a little bit of everything. My friend Lindsay turned me onto this type of grated cucumber sauce in her yummy chicken shwarama bowls! The just a finishing sprinkle of feta and fresh dill brings all those bright flavors together.

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Creamy Greek Ground Chicken Smash Tacos

Topped with a creamy greek salad, these easy ground chicken smash tacos are bright, flavorful, and juicy! The amazing feta cucumber sauce holds the veggies together so they don't fall out of the tortillas. Each bite tastes so fresh. The tacos are ready in less than 30 minutes, seared in a skillet or on a griddle.

5 from 6 votes

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Prep Time :20 minutes minutes

Cook Time :5 minutes minutes

Yield: 8 small tacos

Author: Amanda Paa

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Ingredients

Tacos

• 1 pound ground chicken
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 8 flour or almond flour tortillas that are small street taco size
• 1 cup finely chopped lettuce
• 1/2 cup finely chopped tomatoes
• 1/4 cup finely chopped kalamata olives
• Feta cheese

Feta Cucumber Sauce

• 1/2 of an english cucumber, grated and squeezed with a paper towel to remove some water
• 1/2 cup sour cream
• 1/4 cup greek yogurt
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh dill
• 1 clove garlic, grated
• 1/3 cup crumbled feta cheese

Instructions 

• For the sauce: Mix all ingredients together in a large bowl and refrigerate until ready to use. Can be made up to 3 days in advance.
• For the tacos: Put ground chicken in a bowl. Add dry spices and salt evenly over the chicken and mix gently with fork or spoon to combine.
• Portion the chicken out into 2 ounce portions, I use a cookie scoop to do this. Take one portion and using the back of a spoon, spread onto each tortilla, ensuring that the chicken goes all the way out to the edge.
• Heat a large non-stick skillet over medium high heat. Add a teaspoon or two of olive oil. Then place one or two of your tortillas (if your skillet is big enough), meat side down, into the pan. Press down lightly with a spatula so that there is nice contact with the meat to the skillet. Cook for 3 minutes, then flip the tacos and cook for another 2(ish) minutes to make the tortilla golden brown. Remove from heat and set on cooling rack. Finish making as many tacos as you'd like, or store the remaining meat in a sealed container in the fridge.
• Take your chopped veggies and add to a bowl. Add about 3 tablespoons of the cucumber sauce and mix to coat. You can add more if you'd like, until the veggies are saucy and creamy.
Having your veggies finely chopped is important. If they are too chunky, they will fall out of the taco.
• Put some of the salad mixture in the middle of each warm taco, top with a little extra feta, sauce, and fresh dill. Enjoy!

Notes

*Feta cucumber sauce adapted from Pinch of Yum.