Okay, okay. This recipe wasn’t actually inspired by a food truck, but by another trendy taco restaurant in Edgehill, our favorite Kabob restaurant, and by the produce that our neighbors brought us! A fusion of Middle Eastern and Mexican cuisine make this recipe a definite winner. We had it twice in one week!
Shirazi Chicken Tacos
- Two chicken breasts
- 1/2 cup olive oil
- 4 Tbs lemon juice
- 2 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Marinade chicken breasts in the above for one hour. (Meanwhile, put together salad.) Grill or bake marinated chicken until done. Cut into bite-sized pieces.
- 1-2 cucumbers, depending on size
- 1-2 tomatoes, depending on size
- 1/2 of a medium sized red onion
- 1 cup cilantro leaves
- 3/4 cup feta cheese, crumbled
- 2 ears corn, cooked and removed from cob (Optional. We did this once with and once without. We liked it better with.)
- 1 green pepper (Optional)
- 2 Tbs lemon juice
- Salt and pepper
Chop cucumbers, tomatoes, and pepper into 1/2 inch cubes. Dice red onion into 1/4 inch pieces. Toss with cilantro, feta, corn and lemon juice. Salt and pepper to taste. Refrigerate while cooking chicken.
Hummus (I buy refrigerated because I haven’t tried making my own. Yet.)
Flour taco shells
Layer taco shells with hummus, chicken, and salad. Delicious, and surprisingly low-fat for how GREAT it tastes! The cilantro and feta are very flavorful, and complement the produce nicely. The hummus is the smooth texture that holds it all together. This has become our new favorite!