Instructions

• Make the Creamy Chimichurri Sauce. Combine 3 tbsp. Greek yogurt, 3 tbsp. mayonnaise, 2 tablespoon minced shallot, 1 heaping tbsp. finely chopped parsley, 1 heaping tbsp. finely chopped cilantro, 1 tbsp. good olive oil, 2 tsp. red wine vinegar, 1 small garlic clove, and ½ tsp. Diamond Crystal kosher salt in a small bowl. Whisk to thoroughly combine, then taste and season with more salt if needed. Set aside.
• Season the Chicken. Combine ½ tsp. garlic powder, ½ tsp. Diamond Crystal kosher salt, and ½ tsp. freshly cracked black pepper in a bowl and stir to evenly combine. Season one 8 oz. chicken breast all over with the seasoning, then set the chicken breast aside for about ten minutes at room temperature.
• Cook the Chicken. Heat 2 tsp. avocado oil in a pan over medium heat. Cook the seasoned chicken breast for about 4-5 minutes per side, until browned and the internal temperature reaches 165 F. Transfer the chicken breast to a bowl and cover with foil. Let it rest for at least five minutes, then shred it in the bowl.
• Cook the Jalapenos and Red Onions. Once the chicken is transferred to a bowl to rest, cook the jalapenos and red onions in the same pan the chicken was cooked in. Add a couple of tablespoons of water to the pan, then use a wooden spatula to scrape the browned bits into the water. Add the sliced jalapenos and chopped onions to the pan, then cook for 3-4 minutes until softened and just slightly crispy.
• Mix in the Shredded Chicken. Shred the chicken while the jalapenos and onions are cooking, then transfer the chicken and any liquids from the bowl back to the hot pan.
• Add Cilantro. Mix the chicken into the jalapenos and onions, then mix in the finely chopped cilantro. Turn the heat off from underneath the pan.
• Build the Tacos. Layer the shredded romaine, sliced avocado, and shredded chicken into warmed flour tortillas. Top with crumbled feta cheese, and drizzle with creamy chimichurri sauce. Serve warm!