These Chimichurri Tacos are brought to you in part by Collective Bias, Inc. and its advertiser to help you get a quick and delicious meal on the table for your family this summer! As always, the recipe and opinions in this post are my own. #EffortlessMeals #CollectiveBias
What meals do you prepare to get a fast and delicious meal on the table? For me, one of my favorite things to do is pick up a store bought rotisserie chicken on the way home from work. I love to use rotisserie chicken as a little shortcut in many of my recipes including some soups, pastas, and enchiladas. This recipe that I'm sharing with you today is another quick and easy meal to get onto the table for your family on one of those busy days or on a day that you don't feel like spending much time in the kitchen.
For this recipe, I picked up a rotisserie chicken at Walmart where they have Effortless Meals available where you can purchase a rotisserie chicken, a side dish, and a liter of Coca-Cola. When I get home, I preheat the oven, take out the chicken, and make the chimichurri sauce while the chicken cools (because sometimes it's a little too hot to handle!). Then I shred the chicken, and prepare the tacos. The whole process takes less than half an hour!
For an even faster meal, you can skip baking the taco shells and use crispy ones from the store. Or you can make soft tacos and use store-bought mini flour tortillas. And you can use any toppings that you want, this recipe is so flexible!
These Effortless Meals can be found by the check-out aisles as well as in the deli section of Walmart! They also have their Marketside Pizzas available in several varieties that you can take home and bake. For more quick meal ideas, please visit Effortless Meals.
Chimichurri Chicken Tacos
a Tortillas and Honey original recipe
For chimichurri sauce:
1 bunch of parsley
7 garlic cloves, minced
1 Tbs. shallot, minced
1/4 c. red wine vinegar
3/4 c. extra virgin olive oil
pinch of oregano
1 Tbs. lemon juice, freshly squeezed
1/2 tsp. salt
1 tsp. black pepper
1 store-bought rotisserie chicken, deboned and roughly shredded
12 corn tortillas
2-3 avocados, sliced
For the chimichurri sauce:
Place the parsley in a food processor and pulse until the leaves are chopped. Add the remaining ingredients and pulse until smooth and creamy.
Makes about 1 1/2 cups. You will have leftovers. This sauce freezes well or you can store in the fridge for about 3 days.
For the tacos:
Preheat oven to 350. Place wire rack on a rimmed cookie sheet.
Take four corn tortillas at a time, wrap in damp paper towels and microwave until the tortillas are soft and pliable. Fill each tortilla with chicken mixture and a drizzle of chimichurri sauce, then stitch shut with a toothpick, then place on the wire rack. Repeat this process to make the rest of the tacos.
Place the wire rack/cookie sheet in the oven and bake for about 10 minutes or until the tortillas are dry and crisp. Place the tacos on a plate, remove the toothpicks, and garnish with avocados and more chimichurri sauce.
Makes about 12 tacos