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Frugal Farm Wife

Simple Mediterranean Tacos

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Featured in Mission Tastemakers
Prep Time
5
 minutes
Cook Time
15
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Organic White Corn Tortillas
  • 2

    tbsp olive oil
  • ¼

    cup lemon juice (about half a lemon, juiced)
  • ½

    cup dry quinoa
  • ¼

    cup mint leaves
  • 1 ½

    cucumber
  • 1

    tomato
  • 1

    tsp minced garlic
  • baby spinach
  • salt and pepper
  • feta cheese (optional)
  • avocado (optional)

INSTRUCTIONS


  • Step 1

    Slice chicken into 1/4-1/2 inch thick strips.

  • Step 2

    Transfer to a bowl and toss with olive oil and lemon juice

  • Step 3

    Heat medium-sized skillet

  • Step 4

    Add chicken mixture to skillet and sprinkle with salt and pepper

  • Step 5

    Cook, stirring occasionally until chicken is done through, and moisture is mostly evaporated. It’s nice if you can let the moisture evaporate out and get some brownness on the chicken strips.

  • Step 6

    While chicken is cooking, rinse quinoa and cook in 1 cup of water

  • Step 7

    While chicken and quinoa are cooking, chop mint, cucumber, and tomatoes.

  • Step 8

    When quinoa is done, mix in minced garlic and chopped mint leaves

  • Step 9

    Heat tortillas by removing from package, placing on a plate, covering with a second plate, and microwaving on high 30-45 seconds, or heating one at a time on a hot skillet.

  • Step 10

    Layer toppings on tortilla as desired, and enjoy!

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