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 by combining Greek yogurt, mayonnaise, minced shallot, chopped parsley, chopped cilantro, olive oil, red wine vinegar, garlic, and kosher salt in a small bowl. Whisk until thoroughly combined, taste, and adjust salt if needed. Set aside.

Step 2: Season the chicken breast with garlic powder, kosher salt, and freshly cracked black pepper. Let it rest at room temperature for about ten minutes.

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

Step 4: In the same pan, add a few tablespoons of water and scrape up any browned bits. Add sliced jalapenos and chopped red onions, cooking for 3-4 minutes until softened and slightly crispy.

Step 5: While the jalapenos and onions cook, finish shredding the chicken if needed. Transfer the shredded chicken and any juices back into the pan with the vegetables.

Step 6: Stir in the chopped cilantro with the chicken and vegetables, then turn off the heat.

Step 7: To build the tacos, warm the flour tortillas and layer with shredded romaine, sliced avocado, and the warm chicken mixture. Top with crumbled feta cheese and drizzle generously with the creamy chimichurri sauce. Serve immediately.

Tips & Variations

For a spicier kick, leave some seeds in the jalapeno or add a dash of hot sauce to the chimichurri.

Swap flour tortillas for corn tortillas for a gluten-free option.

Use grilled chicken leftovers if short on time; just shred and reheat with the jalapenos and onions.

Mix in diced tomatoes or roasted corn for added texture and flavor.

Storage

Store any leftover shredded chicken and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan over medium heat to avoid drying out. The chimichurri sauce is best served cold or at room temperature and may require a stir before using again.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the shredded chicken and chimichurri sauce a day in advance. Store them separately in the fridge, then warm the chicken and assemble the tacos when ready to serve.

What can I substitute for Greek yogurt in the sauce?

If you don’t have Greek yogurt, sour cream or a vegan yogurt alternative works well and will maintain the creamy texture of the chimichurri sauce.