Name: Harissa Grilled Chicken & Veggie Tacos with Herbed Greek Yogurt
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 1/2 lbs (680g) boneless, skinless chicken breasts (about 2 large breasts, pounded to even thickness); 3 tbsp harissa paste; 2 tbsp olive oil; 3 cloves garlic, minced; 1 lemon (1 juiced, 1/2 cut into wedges for serving); 1 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper; 2 medium bell peppers (any color), seeded and cut into thick strips; 1 large zucchini, cut into thick half-moons; 1 medium red onion, cut into wedges; 1 cup (245g) nonfat Greek yogurt; 2 tbsp chopped fresh cilantro (plus extra for garnish); 1 tbsp chopped fresh mint; 1/2 tsp dried oregano; 1 tbsp extra virgin olive oil (for yogurt); Salt & pepper, to taste (for yogurt); 4 small corn tortillas

Harissa Grilled Chicken & Veggie Tacos with Herbed Greek Yogurt

miradu

This California-inspired remix transforms spicy harissa grilled chicken and charred summer veggies into vibrant, high-protein tacos—perfect for a cool, breezy evening. The bold North African flavors of the harissa marinade caramelize beautifully on the grill, while sweet peppers and zucchini add color and smokiness. Each taco is finished with a cool, herby Greek yogurt sauce that balances the heat and brings creamy tang. The dish delivers a satisfying, juicy bite in every tortilla, capturing the spirit of both Moroccan spice and SoCal taco culture. Ready in 30 minutes and packed with protein, it’s a fun, healthy twist on a crowd favorite.

Ingredients

Instructions

In a large bowl, whisk together harissa paste, 2 tbsp olive oil, minced garlic, juice of 1 lemon, cumin, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
Add chicken breasts to the marinade, turning to coat well. Let marinate while prepping veggies (at least 10 minutes).
Toss bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper.
Preheat your grill or grill pan to medium-high. Oil grates if needed.
Grill chicken 5-7 minutes per side, until charred and cooked through (internal temp 165°F/74°C). Remove and let rest 5 minutes before slicing thinly.
Grill veggies in batches until tender and charred, 6-8 minutes total.
Meanwhile, make herbed Greek yogurt: In a bowl, combine yogurt, chopped cilantro, chopped mint, dried oregano, 1 tbsp olive oil, and salt/pepper. Mix well and refrigerate.
Warm corn tortillas in a dry skillet or on the grill until pliable.
Assemble tacos: Layer grilled chicken and veggies into tortillas. Dollop with herbed Greek yogurt, garnish with extra cilantro, and serve with lemon wedges.