Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 cup English cucumber, finely diced
  • 1 cup Roma tomatoes, seeded and diced
  • 0.25 cup red onion, finely minced
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup tzatziki sauce
  • 8 small flour tortillas

Instructions:

  1. In a large non-reactive mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, kosher salt, and black pepper.
  2. Toss the chicken strips in the marinade until thoroughly coated. Cover and marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.
  3. While chicken marinates, prepare the salsa by dicing cucumber and tomatoes. Salt them separately and let drain in a fine-mesh strainer for 10 minutes to prevent sogginess. Combine with red onion and parsley.
  4. Preheat an outdoor grill or cast-iron grill pan to medium-high heat. Grill chicken strips for 8-10 minutes, turning occasionally, until the internal temperature reaches 160°F (71°C).
  5. Remove chicken from the grill and let rest for 5 minutes. The carry-over cooking will bring the internal temperature to a safe 165°F (74°C) while redistributing juices.
  6. Warm the tortillas or pita bread. Assemble tacos by layering grilled chicken, the cucumber-tomato salsa, crumbled feta cheese, and a dollop of tzatziki sauce.