Simple Mediterranean-Style Tacos


  • 1/2 lb chicken boneless, skinless chicken
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice (about half a lemon, juiced)
  • 1/2 cup dry quinoa
  • 1/4 cup mint leaves
  • 1/21 cucumber
  • 1 tomato
  • 1 teaspoon minced garlic
  • Baby spinach
  • Salt and pepper
  • 68 Mission Organics Corn Tortillas (available in the tortilla aisle at Walmart)
  • Optional ingredients: feta cheese, avocado


  1. Slice chicken into 1/4-1/2 inch thick strips.
  2. Transfer to a bowl and toss with olive oil and lemon juice
  3. Heat medium-sized skillet
  4. Add chicken mixture to skillet and sprinkle with salt and pepper
  5. Cook, stirring occasionally until chicken is done through, and moisture is mostly evaporated. It’s nice if you can let the moisture evaporate out and get some brownness on the chicken strips.
  6. While chicken is cooking, rinse quinoa and cook in 1 cup of water
  7. While chicken and quinoa are cooking, chop mint, cucumber, and tomatoes.
  8. When quinoa is done, mix in minced garlic and chopped mint leaves
  9. Heat tortillas by removing from package, placing on a plate, covering with a second plate, and microwaving on high 30-45 seconds, or heating one at a time on a hot skillet.
  10. Layer toppings on tortilla as desired, and enjoy!