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Grilled Chimichurri Chicken Tacos
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Cilantro Chimichurri serves as both a marinade and a flavor-packed condiment for these Grilled Chimichurri Chicken Tacos. A fresh and delicious choice for summer entertaining!

Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 475 kcal
For the Grilled Chimichurri Chicken:
  • 2 pounds thin-sliced boneless skinless chicken pieces (breasts and/or thighs)
  • 1/2 cup Cilantro Chimichurri
For the Tomato, Corn, Avocado Relish:
  • 2 ears sweet corn
  • 2 tablespoons vegetable oil, or as needed to lightly coat the corn
  • 1 cup quartered bright red cherry or grape tomatoes
  • 1 large avocado, chopped
  • salt, to taste
For the Rest:
  • 12 street taco sized tortillas (I used Mission brand 4.5-inch corn tortillas)
  • 3/4 cup finely grated cotija cheese
  • angel hair coleslaw (I use Fresh Express brand but it's just finely shredded green cabbage)
  • 1 cup Cilantro Chimichurri
  1. Cut chicken pieces in half and toss with 1/2 cup chimichurri. Cover and refrigerate for 30 minutes or for up to 8 hours.

  2. Preheat grill. Husk corn and use a pasty brush to lightly coat each cob with vegetable oil.
  3. Cook chicken for 6 to 7 minutes per side. Place corn directly on the grill alongside chicken. When chicken is cooked through, transfer it to a cutting board. Remove the corn from the grill and let it rest until cool enough to handle.

  4. Slice the chicken into small strips (or pieces that will fit comfortably on the small tortillas).
For the Tomato, Corn, Avocado Relish:
  1. Add 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 and toss lightly to combine. Season to taste with a touch of salt.
For the Tortillas:
  1. Heat a dry skillet over medium-high heat and toast the tortillas for about 30 seconds per side, or until lightly toasted.
  2. Serve chicken on the tortillas with Tomato, Corn, Avocado Relish, cotija cheese, a little finely shredded cabbage, and a drizzle of Cilantro Chimichurri.

Recipe Notes

Total time does not include time to marinate chicken.

Nutrition Facts
Grilled Chimichurri Chicken Tacos
Amount Per Serving
Calories 475 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 113mg38%
Sodium 443mg19%
Potassium 981mg28%
Carbohydrates 34g11%
Fiber 6g25%
Sugar 4g4%
Protein 40g80%
Vitamin A 485IU10%
Vitamin C 15mg18%
Calcium 155mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.