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Chimichurri chicken tacos with corn, tomatoes, avocado, and cabbage on a white plate.
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Grilled Chimichurri Chicken Tacos

Cilantro Chimichurri sauce serves as both a marinade and a flavor-packed condiment for these Grilled Chicken Chimichurri Tacos. These tacos are a fresh and delicious choice for summer entertaining.
Prep Time10 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 475kcal
Author: Valerie Brunmeier

Ingredients

For the Grilled Chimichurri Chicken

  • 2 pounds boneless skinless chicken pieces (breasts and/or thighs) thin-sliced
  • ½ cup Cilantro Chimichurri

For the Tomato, Corn, and Avocado Relish

  • 2 ears corn on the cob
  • 1 tablespoon vegetable oil or avocado oil or as needed to lightly coat the corn
  • 1 cup quartered bright red cherry tomatoes or grape tomatoes
  • 1 large avocado chopped
  • 1 lime juiced, plus additional for serving
  • salt to taste

For the Rest

  • 12 small or street taco size tortillas
  • ¾ cup crumbled cotija cheese
  • Green cabbage finely shredded (I use Fresh Express brand Angel Hair Coleslaw but you can finely slice your own).
  • 1 cup Cilantro Chimichurri

Instructions

  • Cut the chicken pieces in half and toss with ½ cup chimichurri sauce. Cover and refrigerate for 30 minutes or for up to 8 hours.
  • Preheat the grill to MEDIUM or start your coals. Husk the corn and use a pastry brush to lightly coat each cob with oil.
  • Grill the chicken for 6 to 7 minutes per side. Place the corn directly on the grill alongside chicken. When the chicken is cooked through to an internal temperature of 165 degrees F, transfer it to a cutting board. Remove the corn from the grill and let it rest until cool enough to handle.
  • Slice the chicken into small strips (or pieces that will fit comfortably on the small tortillas).

Tomato, Corn, and Avocado Relish

  • Add the quartered tomatoes to a medium mixing bowl. Use a sharp knife to slice the cooled corn from the cob and transfer the corn to the bowl with the tomatoes. Add the avocado, drizzle with lime juice, and toss lightly to combine. Season to taste with a touch of salt.

Toast the Tortillas

  • Heat a dry skillet over MEDIUM-HIGH heat and toast the tortillas for about 15 to 30 seconds per side, or until lightly toasted.
  • Serve chicken on the tortillas with relish, cotija cheese, finely shredded cabbage, and a drizzle of Cilantro Chimichurri.

Nutrition

Serving: 2tacos | Calories: 475kcal | Carbohydrates: 34g | Protein: 40g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 443mg | Potassium: 981mg | Fiber: 6g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 15mg | Calcium: 155mg | Iron: 2mg