Chicken Chimichurri Tacos
These chicken tacos rely on a fresh Chimichurri sauce to shower every bite with an herbaceous vibrancy you’ll instantly love. Plus the vinegar in chimichurri helps tenderize the chicken while it marinates, resulting in a tender and boldly flavored taco dinner.
Servings: 6 people
Calories: 377kcal
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
Suggested garnishes:
- 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
Nutrition
Calories: 377kcal | Carbohydrates: 30g | Protein: 37g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 617mg | Potassium: 634mg | Fiber: 2g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 3mg