Chimichurri Chicken Tacos

Tender chicken marinated in a chimichurri sauce with all of your favorite tacos fixins’ in a homemade flour tortilla.

 

I love tacos. It’s one of those dishes that essentially is so unbelievably simply but so delicious. Take your favorite protein and fill up a tortilla with it and a bunch of veggies.

Every night can be taco night and this recipe is a great one to give a try!

Chimichurri Chicken Tacos

  • 1 lb boneless, skinless chicken breasts (cubed)
  • 1 cup homemade chimichurri sauce
  • 12 flour tortillas
  • 2 cups homemade pico de gallo
  • 1 cup shredded romaine lettuce
  • sour cream or thick yogurt (as desired)

Preparation:

In a large bowl, combine together the chicken and the chimichurri sauce. Stir well until the chicken is thoroughly coated. NOTE: you can allow it to marinate for 30 minutes to several hours OR cook it immediately. Either way, it’s going to be delicious!

Place the marinated chicken in a large non-stick frying pan. NOTE: there’s no need for extra oil because there’s oil in the chimichurri sauce.

Sauté the chicken until it is no longer pink inside but still juicy and tender.

Remove from the heat and assemble your tacos to your liking. I fill my tacos with the chimichurri chicken, shredded romaine lettuce, pico de gallo and a dollop of thick yogurt or sour cream.

LOVE Guacamole? Check out my Homemade Guacamole Recipe!

Enjoy!

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©Wink of an Eye 2019

Authentic Pico de Gallo (Fresh Mexican Salsa)

Fresh, vibrant and full of flavor; there is nothing quite like Pico de Gallo. With only a few simple ingredients, you’re own your way to Pico de Gallo paradise.

I honestly can’t recall the first time I tried Pico de Gallo. I grew up eating Mexican food so much that it is such an integral part of the food that I crave from my childhood onwards.

I still have a lot to learn about Mexican cooking and the beauty of the variety of dishes, but what I have learned along the way, I absolutely love.

Pico de Gallo is almost like a salad to me. If it’s placed in a bowl, I can dig right in with a spoon or a fork. But truly, it is so full of fresh ingredients that it not only pairs well with tortilla chips (no shame in tortilla chip dipping) but also it tastes really great on top of grilled chicken or fish. Yum.

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Here’s the recipe:

Pico de Gallo (aka Salsa Fresca)

  • 3 tomatoes
  • 1 red onion
  • 1/4 c chopped fresh cilantro
  • 2 T lime juice
  • salt & pepper (to taste)
  • 1 Serrano, habanaro or jalapeno (if spicy salsa is your sort of thing. For me, it’s not so I omitted the peppers)

Preparation:

Finely chop the tomatoes and onions and place them in a bowl.

Add the cilantro and stir.

Drizzle over the lime juice and season with salt and pepper.

Serve immediately or pop it in the fridge for later.*

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*From my experience, I find my Pico de Gallo to be better the next day or even two days later. At this point, the onions have mellowed out a bit more and all of the ingredients have “marinated” together and become well acquainted with each other.