Greek Chicken Tacos with Tzatziki Sauce

6 WORD MEMOIR: Taco Tuesday; America’s favorite eating pastime. – Dr. G

Taco Tuesday. That one day of the week that has become a staple in most households and a wait in line at Latin themed restaurants.  This particular day was a cooking challenge from an old associate when I lived in Savannah. Yes, I’m an AT ALIEN through and through, however, living in the lowcounty . . . the coastal empire; Savannah, Georgia changed me for the better.

My palate, outlook on life, the training of my intangibles all organically blossomed when living in Savannah.  There was and is something innately peaceful that covers me whenever I think about the close proximity to the water, the evening walks through downtown and the squares, my rectangular shaped patio that hosted many a dinner for one, and the people I met that have become lifelong, lifeline extensions of family.

Taco Tuesday’s there were no different.  Local, crowded mom and pop restaurants with damn good margaritas and even better taco selections.  These Greek Chicken Tacos were a culinary challenge as well as ploy to get me to cook.

For what ever ungodly reason my old friend thought I didn’t have, off the top of my noggin, great recipes for pico de gallo or tzatziki sauce.  Of course I had to show my culinary badassery by throwing down in his kitchen and bring the goodness of a Greek flavor profile to Taco Tuesday.

And yes, it was done with ease.  For the kitchen is truly my haven and ultimately one place where I am as confident about what will come from whipping pots and pans as I am that my booty is big.

The freshness and texture of ingredients will have you doing a little happy dance in the kitchen on this Taco Tuesday. Pairing these with a Pinot Grigio, Chablis, Chardonnay, or white wine margaritas  . . . yes you read that right wine margaritas will not disappoint you.

Enjoy . . .

Wait! I’m sure some of you asked “how dare she suggest pairing with white wine margaritas and not share the recipe!?” Well, stay tuned and sip on later this week when I share the libation recipe. Have you ever received a savory or sweet culinary challenge from someone and ROCKED it?

5 from 1 vote

Greek Chicken Tacos with Tzatziki Sauce

Bring the flavors of Greece to your Taco Tuesday.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Santresa


Chicken breast

  • 4 boneless , skinless chicken breast
  • 2 tablespoons olive oil
  • Salt and pepper to season
  • White wine to deglaze pan (optional)
  • 1 packet of Italian seasoning mix
  • Tortillas
  • Romaine lettuce broken into small pieces
  • 1 2.25 oz . can of sliced black olives , drained and rough chopped
  • Tzatziki Sauce (recipe below)
  • Pico de gallo (recipe below) or you may purchase at grocery store
  • Feta cheese
  • Chopped purple onions to top taco (optional)

Tzatziki Sauce

  • 1 ½ cups greek yogurt (I used Oikos Organic Greek Yogurt Plain)
  • 1 medium cucumber chopped
  • 2 teaspoons fresh dill
  • 1 clove garlic , minced
  • Juice of one lemon
  • Fresh ground black pepper and Kosher salt to season
  • ½ teaspoon vinegar

Pico de gallo

  • 1 pound ripe tomatoes chopped (I used plum tomatoes)
  • ¼ cup diced purple onion
  • ¼ cup diced sweet onion
  • 2 cloves garlic minced
  • ¼ - ½ cup fresh cilantro (Add the amount your palate preferences)
  • 2 jalapeno peppers , chopped (I do not deseed mine because I like the heat, but you may)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon oregano
  • Salt to season and fresh cracked pepper to taste


Chicken breast

  1. Season both sides of chicken with salt and pepper.
  2. In medium skillet over medium-high heat, get the olive oil nice and hot. Place the chicken into the pan and listen for the sizzle. DO NOT move the chicken breast around. Let them get a nice golden brown crust. Cook the chicken breast for 6 minutes, flip over and sear an additional 6 minutes. PLEASE DO NOT press down on the chicken and let all that moist goodness run out.
  3. Remove the chicken from pan, turn the heat down to medium, and let chicken rest for 5 – 7 minutes.
  4. Cut the chicken into strips, deglaze the pan with white wine (Chardonnay was used), add the chicken strips back to the pan as well as the Italian seasoning packet. Toss the chicken around in pan and cook for 3 – 4 minutes. Remove pan from heat and set aside to use for later.

Tzatziki Sauce

  1. You have two options:
  2. a. Place the cucumber, dill, garlic, lemon juice, pepper, salt and vinegar in a food processor and give it a couple pulses and fold into Greek yogurt.

  3. Or
  4. b. Mix all the ingredients together in a small bowl and set aside to use later on tacos. I used the latter because I like the crunch of the cucumbers.

Pico de gallo

  1. Mix all ingredients together in a medium bowl and refrigerate until ready to use. Pico de gallo is much better the next day, but you can enjoy it on your Greek Chicken Tacos immediately.
  2. Assemble
  3. Take a tortilla, spoon on some tzatziki sauce, add a little romaine lettuce, strips of chicken, pico de gallo, olives, purple onions, and feta cheese. Toast with a glass of Chardonnay and devour.




  • Antonio Maurice Daniels May 2, 2017 at 7:23 pm

    Excellent job with this receipe. This looks good. While I have not been challenged on tacos, I have been challenged by some family members and some friends about my cooking and baking in general, as they don’t associate me as someone who loves to do both and who can do both. I love to prove them wrong. I taught myself to cook and bake, so I take great pride in both and in stunning people as well about my talent in these areas. Again, great job!

    • Santresa May 31, 2017 at 12:55 pm

      Thank you! I like various flavor profiles for tacos as opposed to using the traditional one all the time. You know the kitchen is my haven, yet you haven’t convinced mama Linda to give me that Butter Pecan Cake recipe, I think it is?


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