Hungarian Style Tacos


While I love tacos, I also love variety. So it was just a matter of time before I introduced some of the flavors that I grew up enjoying so much in these delicious handheld treats. This week I present to you the most delicious Hungarian Style Taco. The chicken coated with three different paprikas cooked to perfection. Once sliced I filled a tortilla with sliced chicken, roasted peppers and onions, cucumber salad, and yogurt sauce. Hungarian Style Tacos might have been some of the most flavorful tacos I have ever created or devoured. Drenched in flavor and memories, this one is a winner.


Ingredients for Hungarian Style Tacos:


Chicken:

2 pounds boneless chicken thighs

3 tablespoons grapeseed oil

*1-3 teaspoons hot Hungarian paprika, see note

1 teaspoon sweet Hungarian paprika

3/4 teaspoon smoked paprika

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

3/4 teaspoon kosher salt

Garnish with fresh dill

flour tortillas


Peppers and Onions:

2 green bell peppers, halved, seeded and sliced

1 large onion, halved and sliced

1 tablespoon of grapeseed oil

2 teaspoons smoked paprika

1/2 teaspoon kosher salt


Cucumber Salad:

2 English cucumbers, peeled

1/2 cup distilled vinegar

1/2 cup water

1/2 teaspoon sugar

1/2 teaspoon table salt


Sauce:

1 cup Greek yogurt

3 tablespoons of cucumber salad dressing

Note: I like spicy tacos, so I added three teaspoons of hot paprika. For less spicy use the lesser amount of the hot paprika and increase the sweet paprika.

Time-Saving Tips: Cut the peppers and onions up to a day in advance and refrigerate. Prepare the spice mixture for the chicken up to a week in advance. The cucumber salads can be made hours in advance and refrigerated.


Let's see what we need.



We're ready to cook.


Use a grater or sharp knife slice the cucumbers paper-thin. To make the salad dressing, mix the water, vinegar, salt, and sugar until the sugar has dissolved. Pour the dressing over the cucumbers and combine well.


Scoop out three tablespoons of the dressing and mix it into the yogurt and set aside.










In a baggie or a bowl combine the peppers, onions, seasonings, and oil.


Transfer the pepper mixture to a parchment-lined sheet pan. Place the vegetables in a preheated 450-degree oven. Roasted for 15-20 minutes, turning the onions mixture halfway.


Mix the spices. Combine the spices and 3 tablespoons of oil with the chicken.


Coat a nonstick pan with oil. Once hot, add the chicken, a few pieces at a time, and cook, turning until the thighs reach 165 degrees. Let the meat rest for ten minutes and then slice. Now you can build your tacos, starting with the chicken and sauce followed by the cucumber salad and pepper mixture. Sprinkle with some dill.


They're ready! Hungarian Style Chicken Tacos look incredible and taste even better. The flavors are reminiscent of many Hungarian dishes and so full of flavor. These are so good that I made them twice in one week. These tacos are a new family favorite for us.


Enjoy!


Hungarian Style Tacos:

Chicken:

  • 2 pounds boneless chicken thighs

  • 3 tablespoons grapeseed oil

  • *1-3 teaspoons hot Hungarian paprika, see note

  • 1 teaspoon sweet Hungarian paprika

  • 3/4 teaspoon smoked paprika

  • 3/4 teaspoon onion powder

  • 3/4 teaspoon garlic powder

  • 3/4 teaspoon kosher salt

  • Garnish with fresh dill

  • flour tortillas


Peppers and Onions:

  • 2 green bell peppers, halved, seeded and sliced

  • 1 large onion, halved and sliced

  • 1 tablespoon of grapeseed oil

  • 2 teaspoons smoked paprika

  • 1/2 teaspoon kosher salt


Cucumber Salad:

  • 2 English cucumbers, peeled

  • 1/2 cup distilled vinegar

  • 1/2 cup water

  • 1/2 teaspoon sugar

  • 1/2 teaspoon table salt


Sauce:

  • 1 cup Greek yogurt

  • 3 tablespoons of cucumber salad dressing


  • Note: I like spicy tacos, so I added three teaspoons of hot paprika. For less spicy use the lesser amount of the hot paprika and increase the sweet paprika.

  • Time-Saving Tips: Cut the peppers and onions up to a day in advance and refrigerate. Prepare the spice mixture for the chicken up to a week in advance. The cucumber salads can be made hours in advance and refrigerated.

  • Use a grater or sharp knife slice the cucumbers paper-thin. To make the salad dressing, mix the water, vinegar, salt, and sugar until the sugar has dissolved. Pour the dressing over the cucumbers and combine well.

  • Scoop out three tablespoons of the dressing and mix it into the yogurt and set aside.

  • In a baggie or a bowl combine the peppers, onions, seasonings, and oil.

  • Transfer the pepper mixture toa parchment-lined sheet pan. Place the vegetables in a preheated 450-degree oven. Roasted for 15-20 minutes, turning the onions mixture halfway.

  • Mix the spices. Combine the spices and 3 tablespoons of oil with the chicken.

  • Coat a nonstick pan with oil. Once hot, add the chicken, a few pieces at a time, and cook, turning until the thighs reach 165 degrees. Let the meat rest for ten minutes and then slice. Now you can build your tacos, starting with the chicken and sauce followed by the cucumbers salad and pepper mixture. Sprinkle with some dill.


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