Creamy Chimichurri Chicken Tacos with Feta and Avocado
Alright, I have to confess—these tacos kind of stole the spotlight the first time I made them. Picture this: juicy chicken drenched in vibrant, herb-packed chimichurri, softened by a luscious, creamy sauce, and topped with tangy feta and buttery avocado slices. Every bite bursts with fresh, zesty flavors and a perfect balance of textures. If you’re a fan of vibrant Mexican-inspired food that’s both easy and way more exciting than your usual taco night, then buckle up. I can’t wait to share my go-to recipe that transforms simple chicken tacos into something truly unforgettable!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 1 lb boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper, to taste
- 8 small corn or flour tortillas
For the Creamy Chimichurri Sauce:
- 1 cup fresh parsley leaves (packed)
- 1/2 cup fresh cilantro leaves (packed)
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/3 cup crumbled feta cheese
- 1 ripe avocado, peeled and sliced
- 1/4 tsp red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup plain Greek yogurt or sour cream
How I Make It
Step 1:
Start by prepping your chicken—cut those thighs into bite-sized pieces, then toss them in a bowl with olive oil, smoked paprika, cumin, salt, and pepper. This simple seasoning sets the stage for big flavor. Let it sit while you whip up the sauce.
Step 2:
For the creamy chimichurri, toss parsley, cilantro, garlic, red wine vinegar, and olive oil into a food processor and pulse until finely chopped but still a bit chunky. Add Greek yogurt and crumbled feta—this combo gives the sauce a rich, tangy creaminess that’s irresistible. Season with salt, pepper, and red pepper flakes if you’re feeling adventurous.
Step 3:
Heat a large skillet over medium-high heat and add the seasoned chicken. Let it cook undisturbed for about 3–4 minutes to get a nice sear, then stir and cook for another 5–7 minutes until fully cooked and golden brown. Internal temp should hit 165°F.
Step 4:
Warm your tortillas in a clean skillet or wrapped in foil in a 350°F oven for 5 minutes. This makes them nice and pliable, perfect for folding without cracking.
Step 5:
Assemble the tacos by spooning a generous amount of the chicken onto each tortilla, then drizzle with the creamy chimichurri sauce.
Step 6:
Top with fresh avocado slices for buttery softness and an extra sprinkle of feta for that salty bite. Serve immediately, and enjoy the party of flavors!
Variations & Tips
- Swap chicken thighs for shrimp or flank steak for a different protein punch.
- Make the chimichurri sauce ahead of time—flavors deepen after a few hours in the fridge.
- If you don’t have a food processor, finely chop the herbs and garlic and whisk together with the other ingredients.
- Add pickled red onions for a lovely tang and crunch.
- Use lime juice instead of red wine vinegar for a citrusy twist.
- For extra heat, add chopped jalapeños or a few dashes of hot sauce.
How I Like to Serve It
These tacos are perfect for a casual weeknight dinner or even a fun weekend get-together. I love pairing them with a bright, crunchy cabbage slaw or a side of black beans and rice. On sunny spring evenings, serving them outside with a cold margarita feels like an instant fiesta. Plus, they’re great for easy meal prep lunches the next day!
Notes
- Leftover chicken and sauce keep well refrigerated for up to 3 days. Reheat gently to avoid drying out the chicken.
- Feel free to swap Greek yogurt with sour cream or mayo depending on your texture preference.
Closing: This recipe hits the perfect balance of fresh herbs, creamy richness, and bold spices—making it a go-to that always delights both family and friends.