Description
Flavorful chicken tacos topped with a vibrant, herbaceous chimichurri sauce, creamy avocado, and cotija cheese. A quick and easy meal bursting with fresh flavors!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 red chili pepper, seeded and finely chopped (optional)
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 12 corn or flour tortillas
- 1/2 cup crumbled cotija cheese (or queso fresco)
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1 lime, cut into wedges
- Optional toppings: sour cream, shredded lettuce, pico de gallo
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and let it rest for 5-10 minutes before shredding. Shred the chicken using two forks.
- Make the Chimichurri Sauce: In a medium bowl, combine parsley, cilantro, and oregano. Add minced garlic, red wine vinegar, olive oil, chopped red chili pepper (if using), lemon juice, and red pepper flakes (if using).
- Season with salt and pepper to taste. Stir everything together until well combined. Let the chimichurri sauce sit for at least 15-20 minutes to allow the flavors to meld.
- Assemble the Tacos: Warm the tortillas according to your preference. Place a generous amount of shredded chicken in the center of each tortilla.
- Spoon a generous amount of chimichurri sauce over the chicken. Top with crumbled cotija cheese, sliced avocado, and thinly sliced red onion.
- Squeeze a lime wedge over each taco. Serve immediately and enjoy! Offer additional toppings like sour cream, shredded lettuce, or pico de gallo.
Notes
- Spice Level: Adjust the amount of red chili pepper and red pepper flakes in the chimichurri sauce to control the spice level.
- Chicken Cooking Method: You can also grill the chicken breasts instead of cooking them in a skillet.
- Marinade: For even more flavor, marinate the chicken in the spice mixture for at least 30 minutes before cooking.
- Tortilla Options: Feel free to use your favorite type of tortillas.
- Vegetarian Option: Substitute the chicken with grilled or roasted vegetables like bell peppers, zucchini, and onions for a vegetarian version.
- Chimichurri Variations: Experiment with different herbs in the chimichurri sauce.
- Make Ahead: The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The chicken can also be cooked ahead of time and stored in the refrigerator for up to 2 days. Just reheat the chicken before assembling the tacos.
- Serving Suggestions: Serve these tacos with a side of rice and beans, a fresh salad, or some chips and salsa for a complete meal.
- Chicken is dry: Make sure you don’t overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Letting the chicken rest before shredding also helps retain moisture.
- Chimichurri is too bitter: If the chimichurri sauce is too bitter, try adding a little more olive oil or lemon juice to balance the flavors. You can also add a pinch of sugar to sweeten it up.
- Tacos are falling apart: Make sure you don’t overfill the tortillas. Use just enough filling to make the tacos easy to handle. You can also warm the tortillas slightly to make them more pliable.
- Prep Time: 20 minutes
- Cook Time: 20 minutes