Bold, herby, and loaded with fresh textures, Chimichurri Chicken Tacos with Feta and Avocado are everything you crave in a taco night upgrade. Tender shredded chicken gets drenched in zesty chimichurri sauce, then tucked into toasted corn tortillas and topped with creamy avocado slices and salty feta crumbles. Every bite is vibrant, juicy, and just the right amount of messy.

These tacos bring South American flair to a weeknight favorite, blending the sharp bite of garlic and herbs from the chimichurri with the cool creaminess of avocado. Perfect for busy nights or casual gatherings, they come together quickly and taste like something you’d order at a high-end taco bar.

What Kind of Tortillas Should I Use?

Corn tortillas are the go-to for this recipe. Their toasty, slightly sweet flavor plays perfectly against the garlicky chimichurri and creamy toppings. If you prefer flour tortillas, go for a smaller size to avoid overpowering the filling. Warming the tortillas in a skillet adds a touch of crispness that holds everything together beautifully.

Ingredients for the Chimichurri Chicken Tacos with Feta and Avocado

Shredded Chicken
Use rotisserie or cooked chicken breast—tender enough to soak up the chimichurri.

Chimichurri Sauce
This Argentinian herb sauce brings parsley, cilantro, garlic, vinegar, olive oil, and a touch of spice to the mix. It’s the flavor engine of this recipe.

Corn Tortillas
Choose fresh corn tortillas for the best texture and taste. They hold up well to juicy toppings when lightly toasted.

Avocado
Creamy, buttery slices balance the bold flavors and add richness.

Feta Cheese
Adds a salty tang that contrasts beautifully with the herbs and avocado.

Fresh Cilantro
A final sprinkle of freshness that amplifies the chimichurri base.

Lime Wedges
A squeeze of lime adds brightness and ties everything together with a citrusy pop.

How To Make the Chimichurri Chicken Tacos with Feta and Avocado

Step 1: Make the Chimichurri Sauce

In a food processor or blender, combine fresh parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Pulse until you get a chunky, pourable sauce. Taste and adjust acidity or salt as needed.

Step 2: Shred and Warm the Chicken

Use two forks to shred your cooked chicken into bite-sized pieces. Warm it gently in a skillet or microwave, then pour the chimichurri over and stir to coat thoroughly. Let it sit for 5 minutes to soak in the flavor.

Step 3: Toast the Tortillas

Heat a dry skillet over medium-high heat. Toast each corn tortilla for 30–60 seconds per side until soft with light golden spots. Keep warm by wrapping in a clean towel.

Step 4: Assemble the Tacos

Spoon the chimichurri chicken into the center of each tortilla. Top with sliced avocado, crumbled feta, and a sprinkle of chopped cilantro.

Step 5: Finish with Lime

Serve each taco with a lime wedge on the side for squeezing just before eating. The fresh citrus lift takes the whole flavor profile up a notch.

How to Serve and Store Chimichurri Chicken Tacos

Serve these tacos fresh and warm, ideally right after assembling so the tortillas stay soft and the toppings stay bright. A side of black beans, street corn, or even a crisp green salad turns this into a satisfying meal.

If you have leftovers, store the components separately: keep the chimichurri chicken in an airtight container in the fridge for up to 3 days, and store toppings like avocado and feta separately to preserve freshness. Reheat the chicken in a skillet before reassembling tacos.

Frequently Asked Questions

How spicy is chimichurri?

Chimichurri is generally more zesty than spicy, but you can adjust the red pepper flakes to suit your heat level. Add more for a kick or reduce for a milder experience.

Can I use a different cheese instead of feta?

Yes! Goat cheese or cotija are excellent alternatives. You want something crumbly and tangy to contrast the herbs and avocado.

Is chimichurri served warm or cold?

Chimichurri is best served at room temperature. It soaks into the warm chicken beautifully without overpowering it.

Can I use store-bought chimichurri?

You can—but homemade is fresher and much more flavorful. If you’re in a pinch, a quality store-bought version will work fine.

What’s the best way to toast tortillas?

A dry cast-iron skillet works best. Heat until soft with a little golden browning. You can also use a gas flame for a slight char.

How can I meal prep this recipe?

Make the chimichurri and shredded chicken in advance, and store in the fridge. Assemble the tacos just before serving for best results.

Want More Chicken Dinner Ideas?

If you love these chimichurri chicken tacos, don’t miss these weeknight-friendly favorites:

Texas Roadhouse Butter Chicken Skillet for a hearty, comforting skillet meal.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a creamy, cheesy pasta night.
Easy Thai Red Curry Dumpling Soup for cozy takeout vibes at home.
Crispy Baked Chicken Tenders with Creamy Mustard Dip for a crunchy, kid-friendly classic.
One-Pot Creamy Beef and Garlic Butter Pasta when you’re craving something rich and quick.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the lime? Add jalapeños for extra heat? Or swap in goat cheese?

I love seeing your spins on these recipes. Have questions? Don’t hesitate to ask—we’re all here to help each other cook with more flavor.

Looking for more flavor-packed inspiration? Follow me on Pinterest at Life with Jam for daily recipes, dinner ideas, and smart shortcuts.

Chimichurri Chicken Tacos with Feta and Avocado

Author: Jam Scott
Total Time: 20 minutes
Yield: 4 servings

Print Recipe

Description

These Chimichurri Chicken Tacos with Feta and Avocado are packed with juicy herb-marinated chicken, creamy avocado, and salty feta in warm toasted tortillas. A fast and flavor-loaded dinner that brings bold South American vibes to your table.

Ingredients

2 cups shredded cooked chicken

1/2 cup chimichurri sauce

8 corn tortillas

1 large avocado, sliced

1/3 cup crumbled feta cheese

2 tablespoons chopped fresh cilantro

2 lime wedges (for serving)

Instructions

1. Make the Chimichurri Sauce

2. In a blender or food processor, combine fresh parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Blend until chunky and pourable. Taste and adjust seasoning.

4. Prepare the Chicken

5. Shred the cooked chicken using two forks. Gently warm it in a skillet or microwave. Stir in the chimichurri sauce and let it rest for 5 minutes to soak up flavor.

7. Toast the Tortillas

8. Heat a dry skillet over medium-high heat. Toast each tortilla for 30–60 seconds per side until golden and warm. Keep wrapped in a clean towel.

10. Assemble the Tacos

11. Add a portion of chimichurri chicken to each tortilla. Top with avocado slices, feta cheese, and chopped cilantro.

12.

13. Serve with Lime

14. Add lime wedges on the side. Squeeze fresh lime over each taco before eating.