Creamy Chimichurri Chicken Tacos
These Creamy Chimichurri Chicken Tacos mix fresh herbs, tangy yogurt, and warm chicken for bold flavor in every bite.
Ingredients
For the Creamy Chimichurri Sauce
- 3 tablespoons mayonnaise
- 3 tablespoons full-fat plain Greek yogurt
- 2 tablespoons minced shallot
- 1 tablespoon finely chopped fresh parsley (heaping)
- 1 tablespoon finely chopped fresh cilantro (heaping)
- 1 small clove garlic, pressed or grated
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon kosher salt
For the Shredded Chicken Filling
- 2 teaspoons avocado oil (or olive oil)
- 8 ounces boneless, skinless chicken breast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 small jalapeño, thinly sliced
- 1/4 cup finely chopped red onion
- 1 tablespoon finely chopped cilantro
For the Tacos and Toppings
- 6 small flour tortillas (about 5 inches in diameter)
- 1 1/2 cups shredded romaine lettuce (or greens of your choice)
- 1/4 cup thinly sliced red onion
- 1/2 medium avocado, sliced or diced
- 1/3 cup crumbled feta cheese
Instructions
Make the Chimichurri Sauce
- In a small bowl, whisk together mayonnaise, Greek yogurt, minced shallot, parsley, cilantro, garlic, olive oil, vinegar, and salt.
- Stir until smooth and creamy, taste and adjust seasoning. Set aside.
Season the Chicken
- Mix garlic powder, salt, and pepper in a small dish.
- Rub seasoning all over the chicken breast and let rest at room temperature for 10 minutes.
Cook the Chicken
- Heat oil in a skillet over medium heat.
- Cook chicken breast about 4–5 minutes per side, until golden and internal temp reaches 165°F.
- Transfer to a bowl, cover with foil, and rest 5 minutes, then shred.
Cook Jalapeños and Onions
- In the same skillet, add 2 tablespoons water to deglaze, scraping the pan.
- Add jalapeño slices and chopped red onion; cook 3–4 minutes until softened and lightly crisped.
Combine Chicken with Vegetables
- Add shredded chicken and any juices back to the skillet.
- Mix well with jalapeños and onions, then stir in chopped cilantro and turn off heat.
Assemble the Tacos
- Warm tortillas, then layer shredded lettuce, sliced avocado, and the chicken mixture.
- Top with crumbled feta and a generous drizzle of chimichurri sauce.
Serve Immediately
- Serve these tacos warm for the best texture and flavor.
Notes
Store components separately for best freshness. Keep sauce in an airtight container in the fridge up to 4 days. Store shredded chicken in the fridge up to 3 days. Reheat gently before assembling.