Chimichurri Chicken Tacos with Feta and Avocado

I still remember the first time I made these Chimichurri Chicken Tacos — I wasn’t expecting much, just another taco night. But that first bite completely changed my idea of what a taco could be. The zesty punch of the homemade chimichurri, the juicy grilled chicken, the creamy slices of ripe avocado, and the salty burst from crumbled feta — it’s everything I love wrapped in a warm tortilla.

This recipe is now my go-to when I want something bold, fresh, and satisfying without spending hours in the kitchen. Whether it's a laid-back weeknight dinner or a casual get-together with friends, these tacos always deliver. Plus, they’re so easy to customize based on what I have in the fridge.

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Why You’ll Love This Chimichurri Chicken Tacos Recipe

These tacos are a flavor explosion in every bite. The herbaceous chimichurri sauce balances beautifully with the smoky chicken, while creamy avocado and tangy feta create layers of texture and richness. They’re quick enough for a weeknight meal but impressive enough to serve guests. Also, they’re naturally gluten-free, and can easily be adapted for low-carb or dairy-free diets. Total win.

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What Kind of Tortillas Should I Use for Chimichurri Chicken Tacos?

You can use either corn or flour tortillas for these tacos — it really comes down to personal preference. I usually go for small street-style corn tortillas because they give a slightly nutty, rustic flavor that complements the bright chimichurri and smoky chicken. If you prefer a softer, more flexible wrap, flour tortillas are a great option and hold up well if you’re adding lots of toppings.

Whatever you choose, lightly charring the tortillas on a skillet or open flame makes a big difference. That bit of smokiness really enhances the overall flavor.

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Options for Substitutions

These tacos are super versatile, and you can easily tweak ingredients based on dietary needs or what’s in your kitchen:

• Chicken Substitute: Swap the chicken for grilled shrimp, flank steak, or even roasted portobello mushrooms for a vegetarian option.
• Feta Cheese: Try queso fresco, cotija, or leave out the cheese entirely if you’re going dairy-free.
• Avocado: Guacamole, thin slices of cucumber, or a simple cabbage slaw can stand in if you’re out of avocados.
• Chimichurri Sauce: While homemade is best, store-bought versions can save time. Or, use a zesty salsa verde or cilantro-lime crema if you want a milder flavor.

Mix and match to make it your own — these tacos are forgiving and fun to play around with.

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Ingredients for Chimichurri Chicken Tacos with Feta and Avocado

• Boneless, Skinless Chicken Thighs or Breasts
  These are the protein base of the tacos. I like using thighs for their juiciness, but breasts work just as well if you prefer leaner meat.
• Fresh Parsley
  The heart of a good chimichurri. It brings bright, fresh flavor and a beautiful green color to the sauce.
• Garlic Cloves
  Adds that unmistakable sharp kick in the chimichurri that makes it come alive.
• Red Wine Vinegar
  For acidity and depth. It balances out the herbs and oil in the sauce.
• Olive Oil
  A rich, smooth base that brings all the chimichurri ingredients together into a luscious sauce.
• Red Chili Flakes
  A touch of heat to give the sauce a little zing. Optional, but highly recommended.
• Salt and Black Pepper
  Essential for seasoning both the chicken and the chimichurri. Don't skip this — it's what ties everything together.
• Avocados
  Creamy and cooling — they balance out the boldness of the chimichurri and add that irresistible buttery texture.
• Feta Cheese
  Crumbly, salty, and sharp — a perfect contrast to the smooth avocado and herbaceous sauce.
• Corn or Flour Tortillas
  The vessel for all the goodness. Make sure to warm or lightly toast them for the best texture.
• Lime Wedges
  A quick squeeze over the finished tacos brightens every bite.
• Fresh Cilantro (Optional Garnish)
  For those who want an extra pop of fresh green flavor — not essential, but a nice touch.

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Step 1: Make the Chimichurri Sauce

In a food processor or blender, combine fresh parsley, garlic, red wine vinegar, red chili flakes, salt, and pepper. Pulse until finely chopped. Slowly drizzle in the olive oil while blending until the sauce is emulsified but still has texture. Taste and adjust seasoning. Set aside to let the flavors meld.

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Step 2: Marinate the Chicken

Place the chicken thighs or breasts in a bowl or zip-top bag and pour half of the chimichurri sauce over them. Reserve the remaining sauce for serving. Let the chicken marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.

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Step 3: Cook the Chicken

Heat a grill, grill pan, or skillet over medium-high heat. Remove chicken from the marinade and cook for 5–6 minutes per side (depending on thickness), until the internal temperature reaches 165°F and the outside is nicely charred. Let rest for a few minutes before slicing or shredding.

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Step 4: Prepare the Toppings

While the chicken cooks, slice the avocados, crumble the feta cheese, and warm the tortillas. I like to toast mine directly over a gas flame for that bit of charred edge.

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Step 5: Assemble the Tacos

Layer sliced or shredded chicken onto warm tortillas. Top with avocado slices, a generous spoonful of the reserved chimichurri, crumbled feta, and chopped cilantro if using. Finish with a squeeze of fresh lime.

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How Long to Cook Chimichurri Chicken Tacos

The cooking time is pretty quick, especially if you’ve prepped the chimichurri and marinated the chicken ahead of time.

• Chicken Thighs: Usually take about 5–6 minutes per side on a hot grill or skillet.
• Chicken Breasts: Slightly longer depending on thickness — around 6–7 minutes per side.
• Resting Time: Always let the cooked chicken rest for about 5 minutes before slicing or shredding. It keeps the meat juicy and flavorful.
• Total Time: From marinating to final taco assembly, expect about 45 minutes if marinating for 30 minutes, or longer if marinating overnight.

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Tips for Perfect Chimichurri Chicken Tacos

• Use Fresh Herbs: Chimichurri shines when the parsley is fresh and vibrant. Avoid using dried herbs here — they won’t deliver the same flavor.
• Don’t Skip the Marinate: Even a short 30-minute soak in the chimichurri gives the chicken tons of flavor. Overnight? Even better.
• Char Your Tortillas: That little bit of flame or skillet browning makes a huge difference in texture and taste.
• Double the Chimichurri: You’ll want extra for drizzling. Trust me — it’s that good.
• Slice Against the Grain: If you’re slicing grilled chicken breasts, go against the grain for tender pieces that don’t chew like rubber.
• Balance the Toppings: Let each component shine. Don’t overload, or you’ll lose the fresh punch of the chimichurri.

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Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: This is the fastest way to ruin an otherwise perfect taco. Use a meat thermometer if you're unsure — aim for 165°F and pull it off the heat.
• Using Old or Bitter Parsley: Chimichurri depends on freshness. Wilted herbs will make the sauce taste dull and muddy.
• Skipping the Rest Time: Cutting the chicken too early releases all the juices. Let it rest to stay juicy.
• Drenching the Tacos in Sauce: While chimichurri is delicious, too much can overpower the other toppings. A little goes a long way.
• Cold Tortillas: Serve your tacos on warm tortillas to prevent them from cracking and to bring out the best flavor.
• Not Seasoning Each Layer: A pinch of salt on the avocado or a squeeze of lime over the finished taco adds depth and balance.

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What to Serve With Chimichurri Chicken Tacos?

Grilled Corn on the Cob

Slathered in lime butter or sprinkled with chili powder and cotija, this is a classic taco side with smoky sweetness.

Mexican Street Corn Salad (Elote in a Cup)

A creamy, tangy corn salad that complements the herbal brightness of the chimichurri.

Cilantro Lime Rice

Light and fragrant, this side soaks up extra chimichurri and balances out the savory chicken.

Black Beans or Charro Beans

Rich, hearty beans make a filling side and can also be spooned right into the taco.

Pickled Red Onions

Add a tangy crunch that cuts through the creaminess of the avocado and feta.

Simple Green Salad

Toss some arugula, cucumber, and radish in a light vinaigrette to keep things crisp and fresh.

Mango Salsa

Adds a juicy sweetness and tropical vibe that contrasts nicely with the earthy herbs and grilled meat.

Tortilla Chips with Guacamole or Salsa Verde

Perfect for snacking before or alongside the tacos — always a hit at the table.

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Storage Instructions

If you have leftovers (lucky you!), here’s how to store them properly:

• Cooked Chicken: Store in an airtight container in the fridge for up to 4 days. It reheats well in a skillet or microwave.
• Chimichurri Sauce: Keeps in the fridge for up to 1 week. Store it in a jar with a tight lid, and give it a stir before using. You can also freeze it for up to 1 month.
• Toppings: Avocados should be sliced fresh when serving, but feta can be stored in a sealed container in the fridge for 5–7 days.
• Tortillas: Keep leftover tortillas wrapped tightly in foil or a zip-top bag. Reheat them in a pan or microwave with a damp paper towel to bring them back to life.

If you're meal prepping, store components separately and assemble tacos just before serving for the best texture and freshness.

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Estimated Nutrition (Per 2-Taco Serving)

• Calories: ~510
• Protein: 35g
• Carbohydrates: 26g
• Fiber: 5g
• Fat: 32g
• Saturated Fat: 8g
• Unsaturated Fat: 22g
• Cholesterol: 95mg
• Sodium: 610mg
• Sugar: 2g

Note: Nutrition will vary based on the size of your tortillas and the amount of toppings used.

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Frequently Asked Questions

Can I make the chimichurri in advance?

Absolutely! Chimichurri actually tastes better after a few hours in the fridge. Make it up to 3 days ahead and store it in an airtight jar.

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Can I use rotisserie chicken instead?

Yes, if you're in a rush, shredded rotisserie chicken works great. Just warm it up and toss it with some chimichurri before adding to your tacos.

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What herbs can I use besides parsley in the chimichurri?

Parsley is traditional, but you can mix in a little fresh cilantro, oregano, or even basil for a twist. Just keep parsley as the base for the best balance.

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How spicy is the chimichurri?

It’s mildly spicy, thanks to the red chili flakes. You can leave them out or reduce the amount if you’re heat-sensitive — or add more if you love a kick.

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Can I grill the chicken ahead of time?

Yes! Grill it, slice it, and store in the fridge. Reheat gently in a skillet or microwave and spoon some fresh chimichurri over the top before serving.

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What if I don’t have a food processor?

No problem. You can finely chop all the chimichurri ingredients by hand and mix them in a bowl with olive oil and vinegar.

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Can I make this recipe dairy-free?

Definitely. Just skip the feta or replace it with a dairy-free cheese alternative or extra avocado for that creamy texture.

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Are these tacos gluten-free?

If you use corn tortillas and check that your vinegar and cheese are gluten-free, then yes — they’re totally gluten-free.

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Conclusion

These Chimichurri Chicken Tacos with Feta and Avocado are everything I want in a meal: fast, flavorful, and endlessly customizable. With bold herbs, juicy grilled chicken, and rich toppings, they bring freshness and comfort in every bite. Whether it’s taco Tuesday or just a craving for something vibrant and satisfying, this recipe always hits the spot — and it might just become your new favorite.

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