alive logo

Med-Style Chicken Tacos

Serves 5


    Med-Style Chicken Tacos

    The flavours, the texture, the deliciously worth-it mess—simply put, few foods can put you in a better mood than tacos. In this Mediterranean-inspired twist on taco night, tortillas bring creamy hummus, juicy chicken meat, fresh tomato salsa, and a lively tahini-pepper sauce into a delicious embrace.


    Med-Style Chicken Tacos


    • 1 lb (450 g) organic boneless, skinless chicken thighs
    • 1 cup (250 mL) halved cherry tomatoes
    • 1 cup (250 mL) unpeeled chopped English cucumber
    • 1/2 cup (125 mL) chopped red onion
    • 1/3 cup (80 mL) sliced Kalamata olives
    • 1 jalapeno pepper, seeded and finely chopped
    • 1 Tbsp (15 mL) balsamic vinegar
    • 1 whole roasted red pepper
    • 2 Tbsp (30 mL) tahini
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • Juice of 1/2 lemon
    • 1 garlic clove, minced
    • 1 tsp (5 mL) Italian seasoning
    • 1/2 tsp (2 mL) ground cumin
    • 1/4 tsp (1 mL) crushed red pepper flakes
    • 1/4 tsp (1 mL) salt
    • 3/4 cup (180 mL) prepared hummus
    • 10 corn tortillas, warmed
    • 1/2 cup (125 mL) crumbled feta
    • 1/3 cup (80 mL) chopped fresh parsley


    Per serving:

    • calories454
    • protein27g
    • fat23g
      • saturated fat5g
      • trans fat0g
    • carbohydrates37g
      • sugars3g
      • fibre7g
    • sodium665mg



    In large pot, place chicken thighs, a couple pinches of salt, and enough water to completely cover meat by at least 1 in (2.5 cm). Bring water to a temperature where it is steaming, with just the rare bubble breaking the surface. Reduce heat, partially cover pan, and poach chicken for 20 minutes, or until meat is cooked through to an internal temperature of 160 F (70 C). You want to keep the water temperature at around 160 F (70 C) while the chicken cooks and skim off any foam that forms during cooking. Remove chicken from water and, when cool enough to handle, thinly slice.


    In bowl, toss together tomatoes, cucumber, onion, olives, and jalapeno. Stir in balsamic vinegar.


    In blender container, place 2 Tbsp (30 mL) water, roasted red pepper, tahini, olive oil, lemon juice, garlic, Italian seasoning, cumin, red pepper flakes, and salt, and blend until smooth.


    To serve, spread hummus on tortillas and top each with sliced chicken and some of the tomato mixture. Drizzle some red pepper sauce overtop. Sprinkle on feta and parsley.


    Like this recipe?

    This recipe is part of the Eat Yourself to a Better Mood collection.



    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.