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My Big Fat Greek Low Carb Chicken Tacos {Gluten Free, Paleo}

Felesha Bell
My Big Fat Greek Low Carb Chicken Tacos filled with tender marinated chicken and all of the traditional Greek Salad fixins' make for a perfect weeknight meal!!
5 from 4 votes
Prep Time 8 hrs
Cook Time 15 mins
Total Time 8 hrs 15 mins
Course Easy
Cuisine Greek
Servings 8


  • Marinade
  • 1/2 c. extra virgin olive oil
  • 2/3 c. red wine vinegar
  • 1 T. pepperoncini juice
  • 1 1/4 tsp. garlic powder
  • 1 1/4 tsp. oregano
  • 1 1/4 tsp. basil
  • 1 tsp.onion powder
  • 1 tsp. Dijon mustard
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • 4 boneless skinless chicken thighs
  • 8 Siete Almond Flour Tortillas
  • pickled onions topping
  • pepperon8cini topping
  • kalamata olives topping
  • diced tomato topping
  • feta topping (not for paleo)
  • tzatziki topping (not for paleo)


  • In a small bowl, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon mustard and pepperoncini juice.
  • Pour in the vinegar, and whisk until well blended. Reserve 1/4 c. of marinade for serving.
  • Place chicken thighs in a plastic storage bag and pour remaining marinade over chicken. Allow to marinate overnight or 8 hours. Once marinated, discard marinade. DO NOT CROSS CONTAMINATE.
  • Grill chicken in a grill pan over medium-high heat until the chicken is cooked through to 165 degrees.
  • Warm up tortillas in the microwave or in a dry skillet.
  • Top each tortilla with chicken, pickled onions, pepperoncini, olives, tomato, feta, reserved dressing and taziki. Say Grace and enjoy!
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