Ingredients

3 tbsp. Mayonnaise (like Duke’s or Hellman’s)

3 tbsp. plain Greek Yogurt (full-fat)

2 tbsp. minced Shallot

1 tbsp. (heaping) finely chopped Parsley

1 tbsp. (heaping) 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

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 Jalapeno (thinly sliced)

1/4 cup finely chopped Red Onion

1 tbsp. finely chopped Cilantro

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

Step 1: Make the Creamy Chimichurri Sauce. Combine 3 tablespoons plain Greek yogurt, 3 tablespoons mayonnaise, 2 tablespoons minced shallot, 1 heaping tablespoon finely chopped parsley, 1 heaping tablespoon finely chopped cilantro, 1 tablespoon extra virgin olive oil, 2 teaspoons red wine vinegar, 1 small pressed or grated garlic clove, and 1/2 teaspoon kosher salt in a small bowl. Whisk thoroughly, taste, and season with more salt if needed. Set aside.

Step 2: Season the Chicken. Mix 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper in a bowl. Rub this seasoning evenly over the 8-ounce chicken breast. Let it rest at room temperature for about 10 minutes.

Step 3: Cook the Chicken. Heat 2 teaspoons avocado oil in a pan over medium heat. Cook the seasoned chicken breast for 4-5 minutes per side, until browned and the internal temperature reaches 165°F. Transfer to a bowl and cover with foil. Let rest for at least 5 minutes, then shred the chicken in the bowl.

Step 4: Cook the Jalapenos and Red Onions. In the same pan, add a couple of tablespoons of water and scrape the browned bits from the bottom using a wooden spatula to create a flavorful liquid. Add the sliced jalapenos and chopped red onion, cooking for 3-4 minutes, stirring occasionally, until softened and slightly crispy.

Step 5: Mix in the Shredded Chicken. While the jalapenos and onions cook, shred the chicken if you haven’t already. Return the shredded chicken and any juices back into the hot pan with the vegetables.

Step 6: Add Cilantro. Stir in 1 tablespoon finely chopped cilantro with the chicken, jalapenos, and onions. Turn off the heat.

Step 7: Build the Tacos. Warm the flour tortillas and layer each with shredded romaine lettuce, sliced avocado, and the shredded chicken mixture. Top with crumbled feta cheese and drizzle generously with the creamy chimichurri sauce. Serve warm and enjoy!

Tips & Variations

Use leftover rotisserie chicken to save time—just warm and toss with sautéed jalapenos and onions.

For a spicier kick, add more jalapenos or a dash of hot sauce to the chimichurri sauce.

Swap feta for cotija or queso fresco for different flavor profiles.

Try corn tortillas for a gluten-free option.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, the creamy chimichurri sauce can be made a day ahead and stored in the refrigerator. This allows the flavors to meld even more deeply, but be sure to bring it to room temperature before serving for the best texture.

What can I use instead of chicken breast?

You can substitute chicken thighs for a juicier, more flavorful option. Just adjust the cooking time accordingly, cooking thighs until they reach an internal temperature of 165°F. Alternatively, shredded rotisserie chicken works perfectly for convenience.