Chicken Chimichurri Tacos Recipe

I absolutely love this recipe because it seamlessly blends smoky, spiced chicken with refreshing layers of tangy feta and creamy avocado, creating a flavor explosion in every bite. Plus, the convenience of using store-bought chimichurri paired with the quick prep makes it the perfect go-to for an Instagram-worthy taco night with friends!

I adore the manner in which juicy chicken thighs take on the complex flavors of a dish; in this recipe, they are infused with smoked paprika, cumin, and garlic powder. Served with zingy chimichurri, my takes on these “tacos” happen to be mostly in line with what makes a taco a taco; i.e., the chicken is in a tortilla, alongside crunchy cabbage, creamy avocado, a drizzle of sauce, and a sprinkle of Feta.

Ingredients

Chicken Thighs:
Protein-rich, juicy, and flavorsome base.

Smoked Paprika:
Imparts a smoky, somewhat spicy warmth.

Ground Cumin:
The aroma is deep and earthy.

Garlic Powder:
Savory, amplifies flavor intricacy.

Corn Tortillas:
Soft wraps that are traditional and gluten-free.

Shredded Cabbage:
Crispy, rich in dietary fiber and full of vitamins.

Feta Cheese:
Tasting salty gives a little zing that pairs perfectly with the heat of chilies.

Avocados:
Rich and creamy in good-for-you fats.

Chimichurri Sauce:
Now, a vibrant topping of herby freshness and citrus zing.

Lime Wedges:
The zest of citrus fruits boosts the flavor.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 2 avocados, sliced
• 1 lime, cut into wedges
• 1 cup chimichurri sauce (store-bought or homemade)

Instructions

1. Combine the smoked paprika, ground cumin, garlic powder, salt, and black pepper in a bowl. Rub the mixture evenly onto the chicken thighs.

2. In a large skillet, heat the olive oil over a medium-high flame. Add the chicken thighs, cooking for approximately 6-7 minutes on each side until they are cooked through and reach an internal temperature of 165°F (75°C).

3. Take the chicken out of the skillet and allow it to rest for 5 minutes. Afterward, cut the chicken into thin strips.

4. In a medium heated skillet, warm the corn tortillas for about 30 seconds on each side, until they are soft and pliable.

5. To put together the tacos, lay down a few chicken strips on each tortilla.

6. Chimichurri sauce can be spooned over the chicken for topping.

7. Sprinkle a few pinches of shredded cabbage on each taco. Its slight crunch complements the other textures and tastes in this taco. Cabbage has a mild flavor that lets the other ingredients shine.

8. Crumble feta cheese and sprinkle it over the cabbage.

9. Each taco should have a few slices of avocado added to it.

10. Chop fresh cilantro and use it to garnish. On the side, serve lime wedges for squeezing over the tacos just before eating.

Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Large skillet
4. Tongs
5. Meat thermometer
6. Cutting board
7. Knife
8. Medium skillet
9. Spoon

FAQ

• Q: Can I use chicken breasts instead of thighs?A: Yes, you can use chicken breasts; however, it is recommended that you use thighs for their juiciness.
• Q: How do you make homemade chimichurri sauce?A: Mix 1 cup of parsley, 1/2 cup of olive oil, 1/3 cup of red wine vinegar, 1 tablespoon of garlic, 1 teaspoon of red pepper flakes, and a pinch of salt until smooth.
• Q: Is there a vegetarian option for this recipe?If you want a vegetarian dish, don’t use chicken; use grilled vegetables or firm tofu instead.
• Q: How can I make the tacos spicier?A: To up the heat factor, add fresh jalapeño slices or a dash of hot sauce.
• Q: Can I prepare the chicken in advance?A: Yes, you can do the marinating and cooking part of the chicken up to one day before serving; it just needs to be reheated when it’s mealtime.
• Q: What can I use instead of feta cheese?If you want, you can replace the feta with queso fresco or cotija cheese.

Substitutions and Variations

Substitute boneless, skinless chicken breasts for a leaner option in this recipe that calls for boneless, skinless chicken thighs.
Use regular paprika or chipotle powder for a different flavor profile in lieu of smoked paprika.
Olive oil: Substitute with vegetable oil or avocado oil for a similar texture and cooking result.
Corn tortillas: Use flour tortillas or lettuce leaves for a low-carb option.
Feta cheese: Substitute with goat cheese or queso fresco for a dissimilar flavor and feel.

Pro Tips

1. Marinating the Chicken For maximum flavor, consider marinating the chicken thighs with the spice rub for at least 30 minutes, or even overnight in the refrigerator. This will allow the spices to penetrate the meat deeply.

2. Perfecting the Chimichurri If you’re making chimichurri sauce at home, use fresh ingredients like parsley, garlic, red wine vinegar, and a good quality olive oil. Letting the sauce sit for a couple of hours before serving can enhance the flavors.

3. Tortilla Care To prevent the tortillas from tearing, consider brushing them lightly with oil before heating. Alternatively, you can wrap them in a damp paper towel and microwave them for 20-30 seconds to keep them soft and pliable.

4. Avocado Freshness To keep the avocado slices from browning, you can spritz or brush them with a little lime juice. This will keep them green and ensure a fresh taste.

5. Texture Balancing For extra texture and flavor, you can quickly pickle the cabbage with some lime juice, salt, and a dash of sugar. Let it sit for 10-15 minutes before assembling the tacos. This adds a tangy crunch that pairs well with the other ingredients.