Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chimichurri Chicken Tacos with Feta and Avocado

  • Author: Sally Thompson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grilling or Pan-Cooking
  • Cuisine: Latin-Inspired

Description

Ready to shake up taco night? These *Chimichurri Chicken Tacos with Feta and Avocado* are bold, fresh, and packed with flavor. Juicy grilled chicken is smothered in zesty homemade chimichurri sauce, topped with creamy avocado slices and salty feta, all wrapped in warm tortillas. This easy recipe is perfect for quick dinners, casual gatherings, or even meal prep. Whether you're looking for new *dinner ideas*, a *quick weeknight meal*, or a *healthy taco recipe*, this one is guaranteed to be a hit!


Ingredients

Scale

500g boneless, skinless chicken thighs or breasts

1 cup fresh parsley, tightly packed

3 garlic cloves

2 tablespoons red wine vinegar

1/2 teaspoon red chili flakes (optional)

1/2 cup olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 avocados, sliced

1/2 cup crumbled feta cheese

8 small corn or flour tortillas

1 lime, cut into wedges

2 tablespoons chopped cilantro (optional)


Instructions

1. In a food processor or blender, combine parsley, garlic, vinegar, chili flakes, salt, and pepper. Pulse to chop. Slowly add olive oil until emulsified. Set aside.

2. Place chicken in a bowl or bag and coat with half the chimichurri sauce. Reserve the rest. Marinate for at least 30 minutes or overnight.

3. Heat grill or skillet over medium-high. Cook chicken 5–6 minutes per side until cooked through and charred. Rest 5 minutes, then slice or shred.

4. Prepare toppings: slice avocado, crumble feta, and warm tortillas on a skillet or open flame.

5. Assemble tacos: add chicken to tortillas, top with avocado, chimichurri, feta, cilantro, and a squeeze of lime. Serve immediately.


Notes

Let the chicken rest after cooking to keep it juicy and tender.

Toasting the tortillas brings out extra flavor and prevents cracking.

Double the chimichurri to use as a dip or dressing for other meals.


Nutrition

  • Serving Size: 2 tacos
  • Calories: 510
  • Sugar: 2g
  • Sodium: 610mg
  • Fat: 32g
  • Saturated Fat: 8g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 95mg

Keywords: easy recipe, chicken tacos, chimichurri, dinner ideas, healthy taco recipe