Greek Inspired Tacos

July 08, 2013

1 lb. boneless skinless chicken breasts or white fish like cod or tilapia
Greek Vinaigrette (recipe below)
Chopped or shredded Romaine lettuce
Crumbled Feta cheese
Tzatziki
Hummus
Chopped or sliced pepperoncinis
Greek Tomato Salad (recipe below)
Small whole-grain tortillas

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

Greek 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

In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth. While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency). Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad. 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 and enjoy! For the salad, 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.

Nutritions

Calories
401

Sodium
1075mg
44% DV

Fat
22g
34% DV

Protein
33g
66% DV

Carbs
16g
5% DV

Fiber
3g
15% DV