Juicy spiced chicken, sweet-tart summer fruit and salty feta come together in these vibrant soft-shell tacos that feel gourmet but are easy enough for any weeknight.
Soft-shell tacos don’t have to be reserved for classic Tex-Mex fillings. With harissa-spiced chicken, bright stone fruit salsa and a generous crumble of creamy feta, you get a mash-up of North African heat, Mediterranean richness and sunny, market-fresh sweetness. The tortillas become the perfect canvas for layers of flavor and texture: smoky, juicy, crunchy, soft, sweet and salty in every bite.
This is the kind of dish that feels special enough for a dinner party but relaxed enough for a casual night in. You can prep most components ahead, then quickly warm the tortillas and assemble. It’s also endlessly adaptable use whatever stone fruits look best, adjust the chilli to your liking and play with herbs and toppings depending on the season.
Harissa Chicken: Smoky, Spicy, Juicy
Harissa is a chilli paste or spice blend from North Africa, typically made with dried chillies, garlic, spices like cumin and coriander, and sometimes tomato or roasted pepper. It brings deep, warm heat rather than a single sharp burn, which makes it ideal for marinating chicken. When combined with yogurt and citrus, harissa transforms into a tenderizing, flavor-packed marinade that clings to the meat and caramelizes beautifully in the pan or on the grill.
For these tacos, boneless, skinless chicken thighs are a great choice because they stay juicy and soak up flavor well, but breasts work if you prefer leaner meat. A simple mixture of harissa, olive oil, lemon juice, garlic and a spoonful of thick yogurt is all you need. Letting the chicken marinate for at least 30 minutes (or up to overnight in the fridge) gives the spices time to penetrate and ensures each slice is rich and aromatic.
Stone Fruit Salsa: Sweet, Tangy, and Bright
The salsa is where these tacos really come alive. Instead of the usual tomato base, you’ll use stone fruits such as peaches, nectarines, plums or apricots whatever is ripe and fragrant. Their natural sweetness and acidity balance the smoky heat of the chicken, while their juicy, tender texture contrasts with the slight chew of the tortillas.
Dice the fruit into small, even pieces so it sits nicely on the tacos without tumbling out. Toss it with finely chopped red onion or shallot, fresh chilli or jalapeño for a little kick, lime or lemon juice for brightness, and herbs like coriander (cilantro) or mint. A pinch of salt and a drizzle of olive oil pull everything together. The salsa should taste vibrant, a little sweet, a little tart and gently spicy. If your fruit is very sweet, a splash of extra citrus or a tiny bit of vinegar helps keep the flavor lifted.
Creamy Feta and Other Supporting Players
Feta adds a salty, tangy creaminess that bridges the gap between spicy harissa chicken and sweet fruit salsa. Crumbling it by hand rather than cutting it into cubes gives a softer, more luxurious texture that melts slightly into the warm tortillas and chicken. Choose a block of feta packed in brine for the best flavor and moisture.
To round things out, add a few simple garnishes. Shredded lettuce or finely sliced cabbage brings crunch and freshness. Thinly sliced radishes add peppery bite. A drizzle of yogurt or a quick lemon-garlic crema (yogurt or sour cream mixed with lemon juice and a little grated garlic) makes each taco feel complete. Fresh herbs scattered over the top like coriander, parsley or mint provide color and an extra layer of aroma.
Step-by-Step: Bringing the Tacos Together
Start by making the chicken marinade. In a bowl, combine harissa paste, olive oil, lemon juice, minced garlic, a spoonful of plain yogurt and a pinch of salt. Taste and adjust: add more harissa for extra heat, more lemon for brightness. Coat the chicken thoroughly and refrigerate for at least half an hour. While the chicken rests, prepare the stone fruit salsa so the flavors have time to meld.
For the salsa, chop your chosen stone fruits into small pieces and place them in a bowl with finely chopped red onion, chopped chilli, lime or lemon juice, a pinch of salt and a drizzle of olive oil. Fold in chopped herbs and chill until needed. When you’re ready to cook, sear or grill the marinated chicken over medium-high heat until cooked through and lightly charred on the edges, then let it rest a few minutes before slicing it into strips or bite-sized pieces. Warm soft tortillas corn or flour briefly in a dry pan or directly over a low flame until pliable and slightly blistered.
Assembly, Serving, and Variations
To assemble, lay out warm tortillas and add a bed of shredded lettuce or cabbage if using. Spoon on a layer of sliced harissa chicken, then top with a generous amount of stone fruit salsa. Crumble feta over everything, add a drizzle of yogurt or crema and finish with fresh herbs and any extra chilli or radish slices you like. Serve immediately so the tortillas stay soft and the fillings are warm and bright.
You can easily adjust this recipe to suit different tastes or seasons. Swap chicken for grilled prawns, halloumi or roasted cauliflower for a vegetarian twist. Use different fruits mango, cherries or even grilled pineapple if stone fruits are out of season. Dial the heat up or down by changing the amount of harissa and chilli. However you customize them, these soft-shell tacos turn everyday ingredients into a colorful, satisfying meal that feels both comforting and adventurous.
