Description
Tender, pan-seared chicken is coated in a vibrant, creamy chimichurri sauce and served in warm tortillas with creamy avocado and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- 8 small flour or corn tortillas, warmed
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese
- 1 lime, cut into wedges
Instructions
1. Prepare the Crust:
- In a medium bowl, whisk together the Greek yogurt, parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper to create the creamy chimichurri sauce.
- Season the chicken strips with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden brown and cooked through.
- Remove the skillet from the heat. Pour the creamy chimichurri sauce over the cooked chicken and stir to coat the chicken evenly.
- To assemble the tacos, fill each warm tortilla with a portion of the creamy chimichurri chicken.
- Top the tacos with sliced avocado and a generous sprinkle of crumbled feta cheese. Serve immediately with lime wedges on the side for squeezing.
Notes
You can customize the seasonings to taste.