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.
Yield: 8 small tacos
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.
- Put some of the salad mixture in the middle of each warm taco, top with a little extra feta, sauce, and fresh dill. Enjoy!
Having your veggies finely chopped is important. If they are too chunky, they will fall out of the taco.
Notes
*Feta cucumber sauce adapted from Pinch of Yum.
