Description
Juicy chicken tacos with a creamy chimichurri sauce, topped with fresh avocado and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs
- 1/2 cup Greek yogurt
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
Instructions
1. Prepare the Crust:
- In a bowl, mix Greek yogurt, parsley, cilantro, garlic, olive oil, lime juice, red pepper flakes, salt, and black pepper to make the creamy chimichurri sauce.
- Marinate the chicken thighs in half of the chimichurri sauce for at least 30 minutes.
- Grill or pan-sear the chicken over medium-high heat until fully cooked, about 6-7 minutes per side. Let rest, then slice.
- Warm the tortillas in a dry skillet or over an open flame.
- Assemble the tacos by placing sliced chicken on each tortilla, drizzling with remaining chimichurri sauce, and topping with avocado, feta, and red onion.
Notes
You can customize the seasonings to taste.