Chicken Tacos with Herb Sauce (Print Version)

# Ingredients:

→ For Chimichurri Sauce

01 - 3 tablespoons mayonnaise (Duke's or Hellman's)
02 - 3 tablespoons full-fat plain Greek yogurt
03 - 2 tablespoons minced shallot
04 - 1 heaping tablespoon finely chopped parsley
05 - 1 heaping tablespoon finely chopped cilantro
06 - 1 small garlic clove, pressed or grated
07 - 1 tablespoon extra virgin olive oil
08 - 2 teaspoons red wine vinegar
09 - 1/2 teaspoon kosher salt

→ For Chicken Filling

10 - 8 oz chicken breast
11 - 2 teaspoons avocado oil
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon kosher salt
14 - 1/2 teaspoon black pepper
15 - 1 small jalapeño, thinly sliced
16 - 1/4 cup finely chopped red onion
17 - 1 tablespoon finely chopped cilantro

→ For Assembly

18 - 6 small flour tortillas (5-inch)
19 - 1 1/2 cups shredded romaine lettuce
20 - 1/4 cup thinly sliced red onion
21 - 1/2 medium avocado, sliced or diced
22 - 1/3 cup crumbled feta cheese

# Instructions:

01 - Mix mayonnaise, yogurt, shallot, herbs, garlic, oil, vinegar and salt in a small bowl. Season to taste.
02 - Mix garlic powder, salt, and pepper. Season chicken all over, let rest 10 minutes at room temperature.
03 - Heat oil in pan over medium heat. Cook chicken 4-5 minutes per side until 165°F internal temperature. Rest covered 5 minutes, then shred.
04 - In same pan, add water to scrape up browned bits. Cook jalapeños and onions 3-4 minutes until softened.
05 - Add shredded chicken and any juices back to pan with vegetables. Mix in cilantro and turn off heat.
06 - Layer warm tortillas with lettuce, chicken mixture, avocado, and feta. Drizzle with chimichurri sauce and serve.

# Notes:

01 - Full-fat Greek yogurt works best for the sauce
02 - Use room temperature chicken for even cooking
03 - Don't clean the pan between chicken and vegetables
04 - Warm tortillas before filling for best results

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