These Chicken Chimichurri Tacos shower every bite of juicy chicken with an herbaceous vibrancy you'll instantly love. The vinegar in chimichurri helps tenderize the chicken while it marinates, resulting in a tender and boldly flavored taco dinner.
Chimichurri, an Argentinean pesto (sans nuts), is one of those condiments that just makes food worth eating. It's so fantastic with chicken, prepared in all different kinds of ways. While often paired with steak, chimichurri with grilled chicken is a personal favorite of mine, as the herby, tangy sauce is beautiful with charred proteins.
The chimichurri brings so much flavor to these chicken tacos that you can keep the rest of the dish super simple - a corn or flour tortilla as your base, and simple garnishes like shredded lettuce to add a textural contrast.
If you love chimichurri, try my chimichurri scrambled eggs and spam breakfast tacos next!
Why You Will Love This Recipe
- Fresh & Flavor-Packed: Every bite bursts with bright herbs, tangy vinegar, and garlicky chimichurri that instantly wakes up your taste buds.
- Quick & Easy Dinner: You can whip these tacos up in under 30 minutes.
- Juicy, Tender Chicken: Marinating the chicken in chimichurri infuses it with flavor and keeps it ultra-moist once grilled or seared. Try these chicken fajita tacos or adobo chicken tacos next.
- Customizable: Top them your way; add avocado, pickled onions, or a drizzle of extra chimichurri for a bold punch.
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Ingredients
- Tortillas: These chicken chimichurri tacos work with flour or corn tortillas.
- Chicken Breasts: Skinless and boneless are my top choice. You can sub in chicken thighs if you prefer and cook them a bit longer.
- Chimichurri: Choose from roasted garlic chimichurri, with buttery roasted garlic and subtle sweetness, or this spicy chimichurri sauce, with serrano peppers for some fiery heat.
See the recipe card for the full ingredient list and quantities.
How to Make Chicken Chimichurri Tacos
- Step 1. Cut the chicken breasts into pieces and place them in a bowl.
- Step 2. Drizzle the extra virgin olive oil over the sliced chicken and mix to coat.
- Step 3. Add the chimichurri to the chicken and mix to coat. Let the chicken marinate for at least 30 minutes, but preferably for 4-6 hours so the flavors infuse the chicken.
- Step 4. Cook the chicken using any method you prefer! I simply pan-fried the chicken pieces until cooked through, which takes around 10 minutes on medium heat. Putting a lid on it speeds up the cooking process.
- Step 5. Warm up or toast your tortillas to make them more pliable. Add the cooked chicken to tortillas and top with desired garnishes and additional chimichurri sauce.
If you enjoy cozy chicken recipes, you might enjoy these creamy white chicken enchiladas.
Top Tips
- Marinate: Let the chicken marinate for at least 4-6 hours so the chimichurri sauce has time to flavor the chicken. A 30 minute marinade is ok in a pinch, but longer is better.
- Cooking the chicken: Try grilling chicken breasts or roasting the chicken instead. To save time, use this Instant Pot salsa chicken recipe and swap the salsa for chimichurri.
Serving Suggestions
I kept my chimichurri chicken tacos simple with some thinly sliced Iceberg lettuce and additional chimichurri.
Other optimal garnishes include:
- Shredded cabbage or a simple vinaigrette slaw, like in these venison tacos.
- Fresh or pickled jalapenos
- Sliced red onion
- Sliced radishes
- Sliced black olives
- Feta or cotija cheese
For side dishes, try my Instant Pot Spanish rice, air fryer nachos, or jalapeno creamed corn.
Recipe FAQs
Place any leftover chimichurri chicken in a lidded container in the refrigerator for up to 4 days. If you have extra chimichurri sauce, store it in a lidded container for about a week in the refrigerator. Bring to room temperature before using it.
Classic chimichurri isn't super spicy but you can use my spicy chimichurri if you prefer a bit of heat. You can also drizzle your tacos with some creamy jalapeno sauce or chipotle sour cream sauce.
More Easy Taco Recipes
If you tried this Chicken Chimichurri Tacos recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Chicken Chimichurri Tacos
Equipment
Ingredients
- 2 pounds chicken breasts
- 1 tablespoon extra virgin olive oil
- ¼ cup chimichurri (plus additional for serving)
- 12 Corn or flour tortillas
Instructions
- Cut chicken breasts into pieces. Add chicken pieces to a bowl.
- Drizzle extra virgin olive oil over the sliced chicken and mix to coat.
- Add the chimichurri to the chicken and mix to coat. Let marinate for at least 30 minutes, but preferably for 4-6 hours to let the flavors infuse.
- Cook the chicken! I simply pan-fried the chicken pieces until cooked through, which takes around 10 minutes on medium heat. Putting a lid on it speeds up the cooking process.
- Warm up or toast your tortillas to make them more pliable.
- Assemble! Add cooked chicken to tortillas and top with desired garnishes and additional chimichurri sauce.
Notes
- Shredded cabbage or a simple vinaigrette slaw, like in these venison tacos.
- Shredded iceberg lettuce
- Fresh or pickled jalapenos, sliced
- Sliced red onion (or pickled red onion)
- Sliced radishes
- Sliced black olives
- Feta or cotija cheese
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