Spanish tacos with a Greek twist!
Τάκος κοτόπουλου (Greek)
/takos koteopoulou/
Serves 4
1 pound (130 g) organic chicken breast, cut into strips
1 Tbs. (15 ml) olive oil
cooked organic brown rice
can of organic chickpeas, rinsed and drained
dill
1/2 organic lemon or lime zest and juiced
1/2 cup (120 ml) organic (dairy-free) yogurt
1/2 cup (65 g) organic peeled cucumber
capers
8 (gluten-free) taco-size tortillas, heated
thinly sliced organic red onion
feta or diary-free goat cheese
organic cherry tomatoes, cut into fourths
ένα / EN-a/ 1. Heat oil over medium-high heat.
δύο /THEE-oh/ 2. Cook the chicken cubes for about 7 minutes until brown on both sized, temperature 165F/74C.
τρία /TREE-a/ 3. In a bowl, combine the cooked rice, chickpeas, dill, 1/2 of the zest and juice.
τέσσερα /TESS-air-uh/ 4. Tzatzuki sauce:
Mix together 1/4 cup (60 g) yogurt, 1 Tbs. (15 g) dill, capers, rest of the lemon zest and juice.
πέντε /PEN-day/ 5. Layer each tortilla with chicken, cheery tomatoes, rest of the cucumber and red onion.
έξι /EX-ee/ 6. Drizzle some tzatziki sauce, extra dill, and cheese on top.
εφτά /EF-TA/ 7. Serve with the rice and chickpea mixture on the side.
oκτώ /oc-TOH/ 8. Refrigerate any leftovers.
