We love the vibes of lifestyle bloggers and chefs, Huckle & Goose, who strive to make home-cooking fresh, healthy and easy. Check out this week’s tips and tricks on how to have an impromptu taco night grill-out.  Scroll to the bottom to for a super fun Spotify playlist to get you in the mood!

Recipe and post by: Huckle & Goose

We’re back this week with another installment of epic Taco Nights with La Tortilla Factory, maker of the best store-bought tortillas. We recommend buying a huge stash (either online or near you) for weekly H&G taco nights. We’ve basically been living off tacos the past couple weeks testing recipes and life could be worse.

Taco Night Numero Dos: How to have an impromptu taco night grill-out.

The Grilled Greek Chicken Tacos with Zucchini & Tzatziki are hands-down one of our top go-to things to make on the grill, especially when we know people are coming over. Chicken, zucchini, yogurt, cucumber, dill, tortillas—6 ingredients we know by heart for grabbing at the store at a moment’s notice. It’s really a crowd-pleaser. We especially love La Tortilla Factory’s Hand Made Style flour tortillas here – pita can’t compare.

Grilled Greek Chicken Tacos with Zucchini & Tzatziki



½ Lemon, divided
2 teaspoons Dried Oregano
6 cloves Garlic, minced, divided
4 tablespoons Extra Virgin Olive Oil, divided, plus another teaspoon
1 pound Boneless Chicken Breast, pounded only slightly so they’re a somewhat even thickness
1 pound Zucchini
14 ounce Plain Yogurt
1 English Cucumber
2 teaspoon White Wine Vinegar
¼ cup Fresh Dill, chopped, plus more to taste/for garnish
1 package Flour Tortillas, like La Tortilla Factory’s Hand Made Style
Sea Salt
Black Pepper, freshly ground


Fire up the grill outside to medium-high heat—400° to 450°F. Or heat a grill pan on your stovetop inside once you’re ready to cook the chicken.

1 Marinate the chicken: In a medium shallow dish or bowl, zest half a lemon, squeeze in just a bit of juice (about a tablespoon), add oregano, 4 minced cloves of garlic, a teaspoon of salt, and ½ teaspoon of pepper. Mash together really well with a fork, then drizzle in 3 tablespoons of olive oil as you whisk with the fork.

2 Toss in chicken, piercing each breast with a fork several times, then massage the marinade evenly on the meat. Let it sit at room temperature for 30-35 minutes while you prepare the remaining ingredients or in the fridge overnight (but bring to room temperature for 30-45 minutes before grilling).

3 Make the tzatziki: Scoop out yogurt into a medium bowl. Roughly chop the cucumber, then place in the food processor. (Or keep it whole and grate on a box grater.) Pulse until finely chopped. In batches, squeeze out the water with your hands (or use a cheesecloth to be extra thorough), and place in the yogurt bowl. Mix in the 2 cloves of minced garlic (or more to taste), just a squeeze of
lemon juice, vinegar, a teaspoon of olive oil, 1 teaspoon salt, a few crack of pepper, and dill. Store in the fridge until needed.

4 Prep the zucchini: Slice zucchini into ¼-inch coins (if small and thin) or ¼-inch long strips (if large and thick). Toss with a tablespoon of oil and generously salt & pepper.

5 Grill time: Let marinade drip off the chicken and grill for about 4-5 minutes on each side or until white & opaque inside and gorgeously grill-marked on the outside. Transfer to a large serving platter and keep warm; let the chicken rest for at least 5 minutes before slicing so juices sink in. Grill zucchini for 10-15 minutes in a veggie basket if they’re coins or directly on the grates if
they’re strips, tossing or flipping halfway through. Transfer to plate with chicken. 

6 Assembly: Warm all the tortillas inside over an open flame or on the grill. Serve family style and let everyone fill their tortillas with tzatziki, sliced chicken, and zucchini. Enjoy!

Tip! How to Eat Outside More:

Grill! Have at least 2 go-to menus that you know by heart for making grill-outs special. Like this taco recipe. You could pair with a simple Gin & Seltzer and this super fun playlist: Greek Taco Night. There were eras of Greek music that were jazzy and Bossa nova-influenced, and modern-day Greek swing bands too—this mix is so perfect for a fusion taco night.

Want more taco inspiration? Sign up for a free trial at Huckle & Goose to check out other tasty Taco Night recipes from the H&G archives:
Greek Roasted Beet Tacos with Arugula & Jalapeño Feta Drizzle
Spanakopita Quesadillas
Summer Greek Lamb Tacos