Creamy Chimichurri Chicken Tacos with Feta and Avocado: Your Next Favorite Dinner
Okay, picture this: the first time I made these tacos, my kitchen instantly transformed into a fiesta of colors and flavors. The bright green chimichurri sauce, creamy avocado slices, and tangy crumbled feta coming together felt like a flavor explosion you just can’t ignore. Plus, the creamy element takes traditional chimichurri to a whole new level—trust me, it’s a game changer. I can’t wait to share this recipe so you can create your own taco magic at home. Seriously, these tacos are like a big, delicious hug wrapped in a warm tortilla.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 1 lb boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 8 small corn or flour tortillas
For the Chimichurri Sauce:
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 2 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 2 tbsp mayonnaise or Greek yogurt (for creaminess)
For Toppings:
- 1 ripe avocado, sliced
- 1/2 cup crumbled feta cheese
- Fresh lime wedges (optional)
How I Make It
Step 1:
Start by mixing the smoked paprika, garlic powder, salt, and pepper in a small bowl. Pat your chicken pieces dry and rub them all over with olive oil, then sprinkle the seasoning mix evenly onto the chicken. This helps build that beautiful, smoky flavor and locks in moisture.
Step 2:
Heat a large skillet over medium-high heat. Once hot, add the chicken and sear it for about 5-6 minutes per side (depending on thickness) until the chicken reaches 165°F internal temperature and has a nice golden crust. Remove from heat and let it rest for a few minutes, then slice into strips or bite-sized pieces.
Step 3:
While the chicken cooks, blend your chimichurri sauce ingredients: parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Once everything is blended smooth, stir in the mayonnaise or Greek yogurt for that creamy, dreamy texture.
Step 4:
Warm your tortillas on a dry skillet or wrapped in foil in the oven until soft and slightly charred on the edges. This enhances their flavor and pliability for folding.
Step 5:
Assemble your tacos by spooning a generous amount of chicken, drizzling with creamy chimichurri, and topping with fresh avocado slices and crumbled feta. A squeeze of fresh lime juice on top brightens everything up perfectly.
Step 6:
Dig in immediately for best texture—warm tortillas, juicy chicken, creamy sauce, and those cool, salty bites of feta all work together in perfect harmony.
Variations & Tips
- Swap chicken thighs for tender, juicy pork or shrimp for a different protein twist.
- Add pickled red onions for a tangy crunch that cuts through the creaminess perfectly.
- Use Greek yogurt instead of mayo in the chimichurri for a tangier, lighter sauce.
- Grill the chicken for a smokier flavor if you have the time and weather permits!
- For a gluten-free option, stick to corn tortillas and check your condiments.
- If you like things spicy, add fresh jalapeño slices or a dash of hot sauce on top.
How I Like to Serve It
These tacos are a hit at casual weeknight dinners or fun weekend gatherings. I love serving them alongside a fresh mango salsa or a crisp cabbage slaw to add a bit of crunch and sweetness. When it’s warm outside, pair with a cold cerveza or a bright limeade for that perfect summertime vibe.
Notes
- Store leftovers separately—chicken and chimichurri sauce keep well in airtight containers for up to 3 days.
- Reheat chicken gently in a skillet or microwave to avoid drying it out; add a splash of water or extra sauce if needed.
Closing: This recipe hits every note: creamy, tangy, smoky, and fresh—making it one of those meals you’ll want to make again and again.
