Greek-inspired Crispy Taco (low histamine)

🧅This Greek-inspired taco really hit the spot, so I wanted to share it with you. It’s easy to make, from the broiled chicken (gives it grilled chicken vibes), to the coco tzatziki.

🏺The broiled chicken is marinated in olive oil, fresh dill and parsley, and delicious spices: garlic powder, sweet paprika, cumin, and sea salt. To keep it plant-based, use veggie chicken.

❤️The sauteed bell pepper and yellow onion are lightly sauteed, and add so much flavor and a bit of crisp factor.

🥥The whipped coco tzatziki is the perfect finishing touch, adding creaminess and a burst of flavor to every bite. It’s like sunshine in a taco. Alternately, you can blend it in the food processor for a smoother consistency.

😉Make it!




2 boneless skinless chicken breasts

1 tbsp ground cumin, to taste 

½-1 tsp garlic powder, to taste 

½-1 tsp onion powder, to taste 

1 tsp sweet paprika, to taste 

1 tsp sea salt, to taste 

1 large handful of fresh parsley, chopped

1 large handful of fresh dill, chopped

Extra virgin olive oil to coat chicken breasts



1. Mix all of the dry ingredients. Set the chopped herbs aside.

2. Line a baking sheet with foil.B

3. Butterfly each breast (cut lengthwise, and down the middle of the breast, leaving the opposite end of where you began slicing, intact. Open it up, and lay it flat on the tray. It should look like a butterfly).T

4. Tenderize each breast, both sides (ok to do this with your hands-feel free to beat ’em up, so the spices can really get in there).A

5. Add desired oil to each breast. C

6. Coat both sides with seasoning mix and chopped herbs. Let breasts marinate for 1 hour. Place seasoned chicken breasts in the baking tray in butterfly formation.P

7. Place the tray on the top rack.B

8. Broil breasts on high for 3-4 minutes on each side. Internal temp should be 165 ° F.



1 red bell pepper

Half yellow onion 

1. Saute sliced red bell pepper and yellow onion on the stovetop, on medium heat. Saute for just a few minutes, so the bell stays a bit crisp.

2. Season with garlic powder and sea salt.


Today, I chose to whip the coco cream with a fork, vs. using a food processor, which gave the tzatziki it a Greek yogurt consistency. You can make it in the food processor if you prefer a thinner consistency. You choose!


Warm the tortilla in a skillet with some avocado oil, until it’s golden and crispy on one side. Remove from heat, and place it on a plate.

Layer the following on the tortilla:

  • Sauteed red bell pepper and onion, be generous
  • Broiled chicken
  • Fresh parsley, chopped (optional)
  • Coconut tzatziki




**GF/DF/LOW-HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop.)**


Hi, I'm Gabriela

I am a recipe creator and food blogger, have been a registered nurse for two decades, and will soon be an integrative and functional dietitian nutritionist. 

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