Harissa Chicken Tacos with Spiced Yogurt Sauce

Explore the exotic flavors of the Mediterranean with these super simple Harissa Chicken Tacos, complete with juicy, grilled peaches, onions, feta, and a lightly spiced yogurt sauce. Ready in 30 minutes, dinner is served!

Course Dinner

Cuisine Mediterranean, Moroccan, North African

Prep Time 10

Cook Time 20

Total Time 30

Servings tacos

Calories 324kcal

Author Karly Gomez

Ingredients

For The Harissa Chicken Tacos

1 tablespoon harissa spice blend
1 ½ teaspoons paprika sweet, not smoked
1 teaspoon garlic powder
1 teaspoon ground coriander
¾ teaspoon cumin
¾ teaspoon cracked black pepper
2 lbs boneless, skinless chicken breast
1 large sweet onion quartered
2 cups romaine lettuce chiffonade
1 cup feta
6 naan flatbreads torn in half

For The Yogurt Sauce

⅓ cup plain Greek yogurt
½ teaspoon cumin
½ teaspoon cinnamon
pinch sea salt
water as needed

US Customary - Metric

Instructions

Prepare a grill to medium-high heat and brush grates with oil.
In a small bowl, add all the spices and carefully whisk to thoroughly combine. Place chicken breasts between sheets of plastic wrap and pound with a meat mallet until even in thickness. Coat chicken with a thick layer of the harissa seasoning mix, then place on the grill, evenly spaced, and cook for 4 minutes per side, or until a meat thermometer registers 165 degrees. Remove from the grill, wrap in foil, and let rest.
While the chicken rests, place the onions and peaches on the grill and let cook until they lightly caramelize, around 5-10 minutes. Remove from grill and slice into thin strips.
In a small bowl, combine the yogurt, cumin, cinnamon, and pinch of salt. Slowly stir in water, 1 teaspoon at a time, until yogurt can be drizzled. Adjust seasoning as needed and set aside.
To prepare the tacos, slice the chicken into thin strips and distribute between the 12 torn naan flatbreads. Add a few slices of peaches and onion, then sprinkle with romaine lettuce and feta cheese. Drizzle with yogurt sauce and enjoy!

Nutrition