Scale

Creamy Chimichurri Sauce:

3 tbsp mayo

3 tbsp full-fat Greek yogurt

2 tbsp minced shallot

1 tbsp chopped parsley (heaping)

1 tbsp chopped cilantro (heaping)

1 garlic clove, pressed

1 tbsp extra virgin olive oil

2 tsp red wine vinegar

½ tsp kosher salt

Shredded Chicken Filling:

2 tsp avocado oil

8 oz chicken breast

½ tsp each: garlic powder, salt, black pepper

1 small jalapeño, sliced

¼ cup red onion, finely chopped

1 tbsp chopped cilantro

Taco Toppings:

6 small flour tortillas

1½ cups shredded romaine

¼ cup sliced red onion

½ avocado, sliced

⅓ cup crumbled feta cheese

Whisk together all chimichurri sauce ingredients in a bowl. Set aside.

Season chicken with garlic powder, salt, and pepper. Let sit for 10 minutes.

Cook chicken in oil until golden and cooked through (165°F). Rest 5 mins, then shred.

In same pan, deglaze with a little water and sauté jalapeños and onions 3–4 mins.

Add shredded chicken and chopped cilantro. Stir to combine and heat through.

Assemble tacos with romaine, avocado, chicken mixture, feta, and chimichurri sauce.