Sponsored: chimichurri chicken tacos
Makes: 8
Serves: 8
Prep time: 15 minsTotal time: 
Sponsored
Image credit: Stuart West
Sponsored: chimichurri chicken tacos
Flavoursome tacos that pair perfectly with a margarita for the ultimate Mexican-style feast
Makes: 8
Serves: 8
Prep time: 15 minsTotal time: 
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
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Ingredients
- 400g chicken breast fillets, cut into thin strips
- 3 tbsp Taste the Difference Chimichurri, plus extra to serve
- 1 ½ tbsp olive oil
- juice of ½ lime
- 8 corn tacos
- 150g guacamole
- 75g pickled red onions
- 75g feta, crumbled
- handful of fresh coriander
Step by step
- In a bowl, toss the chicken strips in the chimichurri sauce and leave to marinate for at least 30 minutes.
- Heat 1 tablespoon of the oil in a large frying pan and cook the chicken for 5-6 minutes, until cooked through, turning occasionally. Remove from the heat and squeeze over the lime juice.
- Meanwhile, heat the remaining oil in another frying pan and heat the tacos for 15 seconds on each side.
- To assemble, top each taco with guacamole, a few chicken strips, some pickled red onions and a crumbling of feta. Put on a serving board, scatter over the coriander and drizzle with the extra sauce.
