Cuban Inspired Greek Chicken Tacos -

Flour tortilla with sauteed poblano and onion with plantain tomatoes feta cheese and arugula on top.

Cuban Inspired Greek Chicken Tacos

It's just really delicisous!

5 from 1 vote

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Course: Main Course, Snack

Cuisine: Cuban, Mediterranean

Servings: tacos

Calories: 499kcal

Author: Candace Bourzac

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.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition