Chimichurri Chicken Tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by cutting the chicken breasts in half so you have 6 thin slices of chicken then transfer to a bowl or ziplock bag

Step 2

Squeeze in the juice of 1 orange & 1 lime along with 1 tbsp of low sodium soy sauce, 1 1/2 tsp of garlic powder, 1 1/2 tsp of onion powder, 1 tsp of chili powder, 1 tsp of paprika, 1 tsp of salt, 1/2 tsp of cumin & 1/2 tsp of black pepper. Mix well, cover with plastic wrap or close up your ziplock bag and let marinate in the fridge for a minimum of 30 minutes

Step 3

While the chicken is marinating, make the chimichurri. Finely chop about 3/4 cup of parsley, 1/4 cup of cilantro, 1 shallot & 2 garlic cloves then transfer to a bowl. Add in 2 tablespoons of red wine vinegar, the juice of half a lemon, 1 tsp dried oregano, 1/2 tsp of red pepper flakes and salt & pepper to taste. Pour in about 1/2 a cup of olive oil while stirring or just throw everything in a food processor. Cover & refrigerate

Step 4

Now get your toppings of choice ready. I crumbled up some cotija cheese & diced up a small red onion. I also added slices of avocado to my tacos but I waited until plating to slice the avocado

Step 5

Heat up a medium sized pan over medium to medium high heat with a couple tablespoons of oil then add in the chicken breasts and cook for about 4 minutes on each side. Cook in two batches if necessary then transfer to a cutting board & lightly cover with foil to keep warm and to let chicken rest for a few minutes before dicing

Step 6

While the chicken is resting, warm up the corn tortillas in the same pan the chicken cooked in. Add tortillas to a paper towel to soak up any extra oil

Step 7

Dice up the chicken into desired sized pieces, add chicken to the corn tortillas, top each taco with a spoonful of chimichurri & the toppings of choice. Serve with lime wedges & enjoy!