Name: Greek Chicken Smash Tacos with Dill Yogurt & Cucumber-Tomato Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 1 small bunch fresh dill; 0.68 kg ground chicken; ¾ cup Kalamata olives, pitted; 1 ½ lemons; 1 ½ orange bell peppers; 1 cup plain Greek yogurt; 1 shallot; 18 small flour tortillas; 6 tomatoes; black pepper; brown sugar; extra virgin olive oil; garlic powder; oregano, dried; red wine vinegar; salt

Greek Chicken Smash Tacos with Dill Yogurt & Cucumber-Tomato SaladGreek Chicken Smash Tacos with Dill Yogurt & Cucumber-Tomato Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ English cucumbers

1 small bunch fresh dill

0.68 kg ground chicken

¾ cup Kalamata olives, pitted

1 ½ lemons

1 ½ orange bell peppers

1 cup plain Greek yogurt

1 shallot

18 small flour tortillas

6 tomatoes

black pepper

brown sugar

extra virgin olive oil

garlic powder

oregano, dried

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Place oil, vinegar, and spices in a large bowl. Whisk to combine the dressing.

Small dice tomatoes. Add to the bowl with the dressing.

Small dice cucumbers. Add to the bowl.

Trim, seed, and small dice bell peppers. Add to the bowl.

Roughly chop olives. Add to the bowl and stir to combine the salad. Set aside.

Peel and mince shallot. Place in a medium bowl along with chicken and spices. Mix with your hands until well combined.

Arrange tortillas on a flat surface, then divide the chicken mixture between them (about 2 tablespoons per tortilla). Using a knife (or your hands), spread the chicken mixture over the surface of each tortilla in an even layer.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add tacos, meat-side down. Cook, pressing down once with the bottom of a spatula halfway through cooking, until the chicken is cooked through, about 3 minutes.

Flip tacos, chicken-side up, and continue to cook until tortillas are golden underneath, 1 minute more. Transfer to a large plate and carefully fold in half to form tacos.

Meanwhile, shave dill leaves off the stems; discard stems and mince the leaves. Place in a small bowl.

Juice lemons into the bowl with the dill. Add yogurt, sugar, and salt, then stir to combine the dill yogurt.

Divide tacos between plates. Fill each with a small portion of salad and drizzle with dill yogurt. Serve with remaining salad on the side and enjoy!

Open this recipe in Flambette