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.
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.
This recipe is part of the Eat Yourself to a Better Mood collection.
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Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
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