Feta, Cumin, Olive, and Chicken Tacos
Ingredients
- ½ cup crumbled standard firm-style feta
- ⅓ cup finely chopped red onion
- 3 tablespoons olive oil
- ¾ teaspoon dried oregano
- ½ teaspoon ground cumin
- ⅔ cup shredded cooked chicken breast
- ½ cup shaved cucumber use a vegetable peeler
- ½ cup grape tomatoes quartered
- ½ cup diced yellow bell pepper
- ⅓ cup chopped pitted olives
- ¼ cup finely chopped fresh cilantro firmly packed
- 4 4- inch soft corn tortillas
Instructions
- In a large bowl, combine feta, onion, olive oil, oregano, and cumin. Mix well, and let marinate 15 minutes.
- Add the chicken, cucumber, tomatoes, pepper, olives, and cilantro to feta mixture. Combine well, and set aside at least 20 minutes (preferably a couple of hours, covered, in the refrigerator).
- To serve, on an ungreased hot griddle or in a sauté pan, heat and lightly brown tortillas. Spoon one-quarter of the filling on each warm tortilla, and fold over to create a taco. Enjoy promptly.
Elaine Khosrova
Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.
Photographer Mark Ferri
Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/
Stylist Leslie Orlandini
Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/
