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I made an attempt to get this up first thing this morning but a gazillion things interrupted and here it is almost three and I’m just now getting to sit down and focus on writing this post out for y’all…well most especially for Mama because ever since I made these and she heard how good they were I’ve received regular phone calls wanting to know if I have the recipe posted yet so she can make them, too.
As a matter of fact, I knew I was going to be posting this recipe today so the first thing I did this morning was get up and marinade more chicken so we can have these for supper tonight. Because I love these and if I’m going to have to stare at this photo, I deserve to be able to eat them
A few weeks back I whipped up this recipe with a little bit of this and a little bit of that, taking notes as I went in case it should prove to be good – and I can’t tell you how many times we’ve had them since then!
I love the summer fresh taste of these delicious chicken soft tacos. With a wonderful lemon/garlic marinade (that only hints of garlic) and toppings of fresh tomatoes, parsley, and feta cheese, these are sure to fill your tummy with happy flavors but not weigh you down in the summer heat.
As an added bonus, the chicken reheats well so I often double the recipe and have them for lunch for a few days after.
Now I gotta quit gabbing and get this post up because Mama is waiting…
You’ll need: olive oil, about a pound of chicken tenderloins*, minced garlic, and a lemon
*You can just buy boneless skinless chicken breasts and cut them into 4 strips each.
To assemble the tacos you’ll need: 6 inch flour tortillas, Feta cheese, some tomatoes, and fresh parsley.
I happened to find these little romas in my garden so I’m going to use these. Two Romas and a small amount of parsley was enough to top four tacos. My son preferred his plain so it was all good
To make your marinade: Place 1/4 cup olive oil into a measuring cup…
Zest a lemon: You can use a zester or just do like me and use this little handy microplane. I love this thing.It was a gift after a Taste of the South photo shoot. To use a microplane (or even a grater) just scrape your lemon gently across it on all sides, careful to only apply very light pressure so you don’t go down into the white part of the rind.
I’m told that part is bitter. I’ve never tried it myself but have no issue taking folk’s word for it.
Now that we have that lemon zested, cut it in half and squeeze the juice into the bowl with the zest.
Fish out any seeds that jump in the bowl
Add the juice and zest to the oil.
add in a teaspoon of minced garlic.
and 1/4 tsp salt.
Place that in a bag with the chicken tenderloins and seal. Mix up a bit to coat and place in the fridge for at least thirty minutes or overnight if you like.
Just before cooking the chicken, chop up the parsley.
Put those into a bowl together and…
I live such an exciting life…
Put about a tablespoon of olive oil in a large skillet over medium high heat.
Cook, turning at least once, until browned on both sides.
This will take anywhere from 10-15 minutes.
Remove to a plate.
Now, if you want some good Lemon Garlic Chicken tenderloins you can just stop right here….
Or you can assemble your tacos.
I use an upside down muffin tin (this is a jumbo muffin tin because it is what I grabbed first) to make it easier.
Place two chicken tenderloins in each tortilla.
top with tomato mixture.
and a good sprinkling of feta cheese.
Call the kids to come n’ eat!
- 1 to 1.5 pounds chicken tenderloins (or chicken breasts cut into 4 strips each – same weight)
- 1/4 cup olive oil
- 1 lemon
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 6 -6 inch flour tortillas
- 1 cup chopped fresh tomatoes
- 1/2 cup chopped fresh parsley
- 1/2 to 1 cup crumpled feta cheese
- Measure out Olive oil. Zest and juice lemon and add both to olive oil along with garlic and salt. Stir.
- Place chicken in a zipper seal bag and pour olive oil marinade in. Seal and stir to coat before placing in fridge for at least 30 minutes, or up to 12 hours.
- Place 1 tablespoon of olive oil in a large nonstick skillet over medium high heat. Add chicken and cook, turning at least once, until browned on both sides. This will take anywhere from 10-15 minutes.
- While chicken is cooking, chop parsley and stir it into the tomatoes.
- Remove chicken to plate once it is done. Fill flour tortillas with two tenderloins each and top with tomato mixture and feta cheese.
- Serve immediately.
Makes about 6 tacos. Recipe is easily doubled and leftover chicken reheats well.
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