Description
These Chimichurri Chicken Tacos with Feta and Avocado offer a vibrant and flavorful twist on taco night. Juicy grilled chicken is enhanced by a zesty homemade chimichurri sauce, creamy avocado, and salty feta, all served in warm tortillas. This recipe is perfect for a quick weeknight dinner or a casual gathering, providing a bold, fresh, and satisfying meal.
Ingredients
Scale
- 500g boneless, skinless chicken thighs or breasts
- 1 cup fresh parsley, tightly packed
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- ½ teaspoon red chili flakes (optional)
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 avocados, sliced
- ½ cup crumbled feta cheese
- 8 small corn or flour tortillas
- 1 lime, cut into wedges
- 2 tablespoons chopped cilantro (optional)
Instructions
- In a food processor or blender, combine parsley, garlic, vinegar, chili flakes, salt, and pepper. Pulse until finely chopped.
- Slowly drizzle in the olive oil while blending until the sauce is emulsified but still has texture. Set aside.
- Place the chicken in a bowl or zip-top bag and pour half of the chimichurri sauce over them. Reserve the remaining sauce for serving.
- Let the chicken marinate for at least 30 minutes, or up to overnight in the fridge.
- Heat a grill, grill pan, or skillet over medium-high heat.
- Remove chicken from the marinade and cook for 5–6 minutes per side, until the internal temperature reaches 165°F and the outside is nicely charred.
- Let rest for 5 minutes before slicing or shredding.
- While the chicken cooks, slice the avocados, crumble the feta cheese, and warm the tortillas on a skillet or open flame.
- Assemble the tacos: layer sliced or shredded chicken onto warm tortillas. Top with avocado slices, a generous spoonful of the reserved chimichurri, crumbled feta, and chopped cilantro if using.
- Finish with a squeeze of fresh lime.
Notes
- Let the chicken rest after cooking to keep it juicy and tender.
- Toasting the tortillas brings out extra flavor and prevents cracking.
- Double the chimichurri to use as a dip or dressing for other meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling or Pan-Cooking
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 510
- Sugar: 2g
- Sodium: 610mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg