Chicken Chimichurri Tacos Recipe
Cilantro chimichurri serves as both marinade and salsa in these flavorful fusion chicken tacos!
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Equipment
- cast iron comal for the tortillas
Ingredients
- 16 ounces boneless, skinless chicken - sliced; thin-sliced chicken breast makes this easy!
- 2 cups chimichurri - divided use
- 12 corn tortillas
Toppings
- cabbage - shredded
- cotija cheese - crumbled or grated
- avocado - sliced
- chimichurri
- lime wedges
Instructions
- Prepare cilantro chimichurri.
- Add chicken and ½ cup of chimichurri to a zip bag. Marinate 30 minutes to 8 hours.
- Prepare the toppings.
- Over medium-high heat, cook the chicken on both sides until the edges begin to brown (may only require 1-2 minutes per side if thin-sliced). If you prefer to cook it whole, and slice it after, the safe internal temperature is 165°F (74°C).
- Warm your tortillas by your preferred method. Place chicken in warmed tortillas, top with chimichurri and your toppings of choice. Enjoy!
Notes
Macronutrients do not include toppings! They do include 1 tablespoon of the chimichurri salsa, one-fourth of the chicken, and one-fourth of the tortillas.
Nutrition
Calories: 445kcal | Carbohydrates: 35g | Protein: 26g | Fat: 22g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com