Double Trouble Tacos
Chicken and Ground Beef Chimi Churri Tacos with Fresh Herbs and Zesty Sauce
40 minutes
Serves 4
DinnerMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Ever wonder what happens when chicken and ground beef join forces for taco night? This Mexican-inspired mash-up layers two proteins under a vivid green chimichurri, teaching you how to balance flavors and textures for the ultimate dinner taco.
Ingredients
Yield
4
Instructions
- 01Preheat a grill pan or outdoor grill to medium-high heat. Pat the chicken breasts dry and rub with 1 tbsp olive oil, then season with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp smoked paprika.
- 02Grill the chicken for 5-6 minutes per side, until cooked through and internal temperature hits 165°F. Rest 5 minutes, then shred into bite-size strips.
- 03While the chicken cooks, heat 1 tbsp vegetable oil in a large skillet over medium-high. Add ground beef and cook until browned, breaking up with a spatula, about 4-5 minutes.
- 04Add half the minced garlic, the red onion, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika to the beef. Cook, stirring, for 2-3 minutes until fragrant and onions soften. Remove from heat and set aside.
- 05For the chimichurri: In a bowl, combine parsley, cilantro, oregano, remaining garlic, jalapeno, red wine vinegar, lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Stir in extra virgin olive oil until well mixed.
- 06Warm the corn tortillas in a dry skillet over medium heat for 15-30 seconds per side until pliable. Keep covered with a towel to stay warm.
- 07To assemble, layer shredded grilled chicken and seasoned ground beef in each tortilla.
- 08Top with grape tomatoes, avocado slices, and a generous spoonful of chimichurri.
- 09Serve immediately, garnished with extra chimichurri if desired.
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