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.

Notes

Make-ahead tip: Prepare the chimichurri and shredded chicken up to 2 days in advance. Store separately until ready to use.

Swap-ins: Goat cheese or cotija can be used instead of feta for a slightly different flavor profile.

Warming tortillas: Toasting tortillas in a dry skillet brings out their flavor and improves texture—don’t skip this step!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Latin-inspired

Nutrition

Serving Size: 2 tacos
Calories: 390
Sugar: 1g
Sodium: 420mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 28g
Cholesterol: 70mg

Keywords: chicken tacos, chimichurri, feta, avocado