Easy Cuban Inspired Greek Chicken Tacos
What’s better than Cuban and Greek food? A dish that fuses the two cuisines together. These tacos are so delicious! The flavors combine really well and make for an international delight. Try this using my Crockpot Carnitas Recipe for some more out of this world flavor.
I was going over recipes today and I came across Greek gyros. They looked so good! “This is what I’ll have for dinner” I thought to myself. So how did I come up with these Cuban inspired gyros? I stumbled across a Wikipedia article that said gyros sometimes have potatoes in them. Hey! Plantains are kind of potato like, I thought. I had been wanting to make plantains for a while, and I thought plantains might go really well in a gyro.
The only thing I had to get from the store for this recipe was the plantain, poblano pepper, and the dill. (I LOVE dill, btw) We had cooked the chicken this weekend, and everything else we already had.
Ingredients
- Chicken– I used shredded chicken because that’s what I had from the previous night. You can use any chicken that you have in your house.
- Plantains– Plantains look like bananas, but they are larger. They are usually sold by the bananas. I used the green ones as they taste more potatoey (is that a word?). The yellow ones are sweeter, but that would be good as well.
- Poblano Pepper– This is one of my favorite peppers. I can’t say enough good things about it. I love how my house smells when I’m sauteing them.
- Grape Tomatoes– Love the sweetness of grape tomatoes in this. Any tomato would work though. I just sliced these in half.
- Red Onion– The pungent aroma of red onions goes really well with this dish. You could use any onion that you have in your house though.
- Feta Cheese– Last but not least, we have the salty goodness of feta cheese, a staple in many Mediterranean dishes.
- Arugula– I love arugula’s spicy, peppery flavor. What isn’t it good in?
- Yogurt Dill Sauce– Wait, isn’t that just tzatziki sauce? Not quite. I omitted the cucumber because I do not like cucumber unless it’s in the form of dill pickles. Of course, you can always add cucumber to your ‘yogurt dill’ sauce if you want to.
Yogurt Dill Sauce
- One cup yogurt (full fat is best)
- Two tablespoons chopped dill
- One tablespoon lemon or lime juice (whatever you have on hand)
- One tablespoon olive oil
- 1/2 teaspoon of cumin and sumac
- One clove of garlic, minced
- Salt and pepper to taste
- Mix all ingredients together and set in fridge while you prepare the rest of your food.
Other Recipes to Try
- Vegetable Stroganoff with Coconut Sauce
- Carnitas Tacos
- One Pot Leftover Carnitas Soup
- Homemade Cuban Bread
Recipe Notes
Store each item used to make these gyros individually in an airtight container for up to four days in the fridge. For best results, I recommend only making enough for what you will eat that day and the next. These ingredients would also make an excellent topping for a salad.
Cuban Inspired Greek Chicken Tacos
Ingredients
- 2 cups shredded chicken
- 1 plantain, sliced lengthwise
- 12 grape tomatoes sliced lengthwise
- 1/2 red onion, sliced
- 1 poblano pepper, sliced lengthwise
- 1/2 cup Feta cheese, crumbled
- 1 cup arugula
- 3 tablespoons olive oil
- 4 10 inch flour tortillas
Yogurt Dill Sauce
- 1 cup yogurt
- 1 tablespoon lemon juice (or lime, if that's all you have)
- 2 tablespoons fresh, chopped dill
- 1 teaspoon cumin
- 1/2 teaspoon sumac
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Add all of the ingredients for the yogurt dill sauce into a small bowl and mix together. Place into the fridge while to make the gyros.
- Heat 1 tbsp olive oil in medium saute pan. Add poblano and onions and saute until browned.
- Peel the plantain and slice lengthwise. The peel is a bit fibrous, so it takes a bit more effort to peel than a banana. The slices should be about 1/4 inch thick or slightly less. Some of the slices will be longer than others, just cut them in half. Add the plantain to the pan and drizzle the olive oil over them. You'll want to cook them until they're soft and browned a bit. They're a bit like potatoes when they're cooked, so that's the consistency your going for.
- Add the 2 cups of chicken to the pan and drizzle one tbsp of olive oil over the chicken. You're just heating up and browning the chicken as its already cooked. Set the chicken aside once browned and hot.
- If you want, you can warm the tortillas in the microwave.
- Place one tortilla on a plate. Add about 1/2 cup of the shredded chicken. Top with a fourth of the sauteed veggies and a few slices of plantain. Slice three of the grape tomatoes in half and add them on top. Sprinkle with a bit of crumbled feta. Drizzle the yogurt dill sauce over everything. Add a bit of the arugula. Fold up like a taco and enjoy!
Notes
- Store in an airtight container in the fridge for up to 4 days.
- I do not recommend freezing these.
Nutrition
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So easy to make and so delicious!