All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Greek food in taco form? Now we've done everything, fused every cuisine, turned everything into a taco. And why not? Tacos are perfect form and these flavors are a perfect fit, with juicy chicken thighs flavored with chile and cumin, pungent feta, olive salsa, and a tzatziki-like cucumber sauce that cools magnificently. We've seen the future, and its taco everything and everywhere.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Stem and mince oregano.
Core tomato and cut into ¼" dice.
Trim cucumbers and mince.
Thinly slice olives.
Pat chicken thighs dry and, on a separate cutting board, cut chicken into 1" pieces. Season with oregano (reserve a pinch for garnish) and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Make the Sauce
Combine cucumber, sour cream, and a pinch of salt and pepper in a mixing bowl. Set aside.
Make the Salsa
In another mixing bowl, combine tomatoes, olives, and a pinch of pepper. Set aside.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 2-3 minutes.
Stir in chile and cumin rub. Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
Remove from burner.
Finish the Dish
Wrap tortillas in damp paper towel and microwave, 30-45 seconds.
Plate dish as pictured on front of card, filling tortillas with chicken, salsa, feta, sauce, and remaining oregano. Bon appétit!
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