Creamy Chimichurri Chicken Tacos
A delicious twist on traditional tacos featuring creamy chimichurri sauce and shredded chicken.
Ingredients
- For the Creamy Chimichurri Sauce:
- 3 tbsp mayonnaise
- 3 tbsp plain Greek yogurt full-fat
- 2 tbsp minced shallot
- 1 heaping tbsp finely chopped parsley
- 1 heaping tbsp finely chopped cilantro
- 1 small clove garlic pressed or grated
- 1 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- 1/2 tsp kosher salt
- For the Shredded Chicken Filling:
- 2 tsp avocado oil
- 8 oz chicken breast
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 small jalapeño thinly sliced
- 1/4 cup finely chopped red onion
- 1 tbsp finely chopped cilantro
- For the Tacos / Toppings:
- 6 small flour tortillas about 5" in diameter
- 1 1/2 cups shredded romaine lettuce or your favorite greens
- 1/4 cup thinly sliced red onion
- 1/2 medium avocado sliced or diced
- 1/3 cup crumbled feta cheese
Instructions
- In a small bowl, whisk together the mayonnaise, Greek yogurt, minced shallot, olive oil, red wine vinegar, and kosher salt. Taste and adjust seasoning if needed. Set aside.
- In a bowl, mix the garlic powder, kosher salt, and black pepper. Rub this seasoning all over the chicken breast and let it sit at room temperature for about 10 minutes.
- Heat the avocado oil in a pan over medium heat. Cook the seasoned chicken breast for about 4-5 minutes on each side, or until browned and the internal temperature reaches 165°F (75°C). Transfer the chicken to a bowl, cover with foil, and let it rest for at least 5 minutes before shredding.
- In the same pan, add a couple of tablespoons of water to deglaze, scraping up the browned bits. Add the sliced jalapeños and chopped red onions, cooking for 3-4 minutes until softened and slightly crispy.
- While the jalapeños and onions are cooking, shred the chicken. Once the vegetables are ready, add the shredded chicken and any juices back into the pan.
- Stir in the finely chopped cilantro and turn off the heat.
- Warm the flour tortillas and layer them with shredded romaine, sliced avocado, and the chicken mixture. Top with crumbled feta cheese and drizzle with the creamy chimichurri sauce. Serve warm and enjoy!
Notes
For a spicier kick, leave some seeds in the jalapeño. You can substitute the feta cheese with your favorite cheese if desired. No alcoholic drinks allowed, please substitute with a non-alcoholic option.