Looking for something bright, bold, and herby for your next Taco Tuesday? These Chicken Chimichurri Tacos with Roasted Red Peppers are a flavor-packed twist on a classic, fusing vibrant South American flair with taco-loving tradition. Nestled inside warm flour tortillas and bursting with color, these tacos are perfect for summer nights, casual parties, or whenever you want to bring a little freshness to your table.
🌿 What Makes These Tacos Special?
The chimichurri—a zesty Argentine-inspired green sauce made with parsley, garlic, olive oil, and vinegar—is the star here. When spooned generously over juicy grilled chicken and smoky-sweet roasted red peppers, it adds brightness, depth, and irresistible herbal flavor. Serve them on soft flour tortillas for the perfect balance of chew and comfort.
🛒 Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs (or breasts if preferred)
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp salt
- ½ tsp pepper
- Juice of ½ lime
For the Chimichurri:
- 1 cup fresh parsley (packed)
- 3–4 garlic cloves
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for heat)
- Salt & pepper to taste
- For the Tacos:
2 red bell peppers, sliced
- 1 tbsp olive oil (for roasting)
- 8 small flour tortillas
- Optional toppings: crumbled queso fresco, avocado slices, lime wedges, microgreens, or pickled red onions
🔥 Instructions
- Marinate the Chicken
In a large bowl, mix olive oil, lime juice, paprika, cumin, salt, and pepper. Toss chicken to coat. Let marinate for 15–30 minutes (or overnight for deeper flavor).
- Make the Chimichurri
In a food processor or blender, combine parsley, garlic, olive oil, vinegar, oregano, and red pepper flakes. Pulse until finely chopped but not fully pureed. Season with salt and pepper to taste. Set aside.
- Roast the Red Peppers
Preheat oven to 400°F (or use a grill). Toss sliced red peppers with olive oil and a pinch of salt. Roast for 20–25 minutes, flipping halfway, until edges are slightly charred and softened.
- Cook the Chicken
Grill or pan-cook the chicken over medium-high heat until golden and cooked through (internal temp 165°F), about 6–8 minutes per side. Rest for a few minutes, then slice thinly.
- Warm the Tortillas
Heat flour tortillas on a dry skillet for 30 seconds per side, or wrap in foil and warm in the oven.
- Assemble the Tacos
Layer warm tortillas with sliced chicken, roasted red peppers, and a generous spoonful of chimichurri. Add optional toppings if desired, and finish with a squeeze of lime.
🌮 Why You’ll Love It
These tacos are herby, juicy, bright, and just the right amount of indulgent. The chimichurri offers a refreshing contrast to the smoky chicken, and roasted red peppers bring a hint of natural sweetness. They’re perfect for impressing guests—or just treating yourself midweek.
📸 Pro Tip:
Snap a photo and tag @TacoTuesday.Official on Instagram. We love seeing your taco creations!
