Description
Zesty shredded chicken tacos with creamy chimichurri sauce bring Argentina’s bold flavors to your dinner table. Juicy seasoned chicken nestled in warm tortillas creates a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 8 ounces (226 grams) chicken breast
- 1/2 medium avocado, sliced or diced
- 1/3 cup crumbled feta cheese
Vegetables and Herbs:
- 2 tablespoons minced shallot
- 1 small clove garlic, pressed or grated
- 1 small jalapeno, thinly sliced
- 1/4 cup finely chopped red onion
- 1/2 cup thinly sliced red onion
- 1 1/2 cups shredded romaine lettuce
- 1 heaping tablespoon finely chopped parsley
- 1 heaping tablespoon finely chopped cilantro
Sauces, Oils, and Seasonings:
- 3 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 2 teaspoons avocado oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Additional Items:
- 6 small flour tortillas (about 5 diameter)
Instructions
- Craft the zesty chimichurri fusion by whisking Greek yogurt, mayonnaise, shallot, parsley, cilantro, olive oil, red wine vinegar, garlic, and salt into a silky, vibrant sauce. Taste and refine seasoning, then reserve at room temperature.
- Create a robust seasoning blend of garlic powder, kosher salt, and black pepper. Thoroughly coat chicken breasts, allowing flavors to meld for approximately 10 minutes.
- Sear chicken in hot avocado oil over medium heat, developing a golden exterior. Cook each side for 4-5 minutes until internal temperature reaches 165°F. Transfer to a covered vessel, letting meat rest and retain moisture.
- Utilize the same skillet, deglazing with water to capture flavorful remnants. Introduce sliced jalapeños and chopped red onions, sautéing until they soften and develop slight caramelization.
- Meticulously shred rested chicken, reuniting it with the sautéed vegetables. Incorporate fresh cilantro, thoroughly combining ingredients and removing from heat.
- Gently warm flour tortillas to enhance flexibility. Construct layered tacos by adding crisp romaine, creamy avocado slices, and seasoned chicken mixture. Garnish with crumbled feta and generously drizzle chimichurri sauce for a vibrant finish.
Notes
- Customize heat levels by adjusting jalapeño quantity or removing seeds for milder flavor.
- Swap chicken with tofu or jackfruit for vegetarian-friendly alternative that maintains similar texture and protein content.
- Use Greek yogurt as healthier substitute for mayonnaise to reduce calories and increase protein in chimichurri sauce.
- Marinate chicken beforehand in lime juice and additional spices for deeper flavor penetration and more tender meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 465
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg