Chicken Taco Bowls with Mint and Chive Chimichurri

Fresh spring flavors abound in these bright, delicious chimichurri chicken tacos.
Prep 35 Minutes
Total Time 35 Minutes
Servings 8

Ingredient List


  • 1 cup fresh Italian (flat-leaf) parsley leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup chopped fresh chives
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt


  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into very small thin strips
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/3 cup water
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 4 cups baby spinach
  • 1/2 cup crumbled queso fresco cheese
  • 1/4 cup thinly sliced radishes
Recipe Continues Below


  1. In blender or food processor, place parsley, mint, chives, garlic, olive oil, lemon juice, crushed red pepper flakes and salt. Cover and blend on high speed until smooth.
  2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 7 to 9 minutes, stirring occasionally, until brown on both sides. Stir in taco seasoning mix and water. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center and mixture is thickened.
  3. While chicken is cooking, heat bowls, and assemble remaining ingredients. Divide spinach among bowls; add chicken mixture, chimichurri, cheese and radishes.

Expert Tips

  • Traditional Argentine chimichurri sauce combines fresh parsley, red pepper flakes, garlic and vinegar. We’ve infused our version with spring flavors – mint, chives and lemon – for a fun twist that still delivers on the tangy, spicy herbal sauce.
  • For perfectly thin radish slices, invest in a mandolin. It’s a vegetable slicer that quickly and easily slices sturdy vegetables into consistently-sized pieces.


  • 1 Serving Calories 330 (Calories from Fat 200);  Total Fat 22g (Saturated Fat 4 1/2g ,Trans Fat 0g);  Cholesterol 40mg;  Sodium 540mg;  Potassium 260mg;  Total Carbohydrate 16g (Dietary Fiber 1g ,Sugars 1g);  Protein 16g
  • % Daily Value: Vitamin A 50%;  Vitamin C 15%;  Calcium 10%;  Iron 15%
  • Exchanges: 1 Starch;  1/2 Vegetable;  1 1/2 Lean Meat;  3 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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