For the Creamy Chimichurri Sauce:

• 3 tbsp. Mayonnaise (such as Duke’s or Hellman’s)

• 3 tbsp. plain Greek Yogurt (full-fat)

• 2 tbsp. minced Shallot

• 1 tbsp. finely chopped Parsley

• 1 tbsp. finely chopped Cilantro

• 1 small clove Garlic (pressed or grated)

• 1 tbsp. Extra Virgin Olive Oil

• 2 tsp. Red Wine Vinegar

• 1/2 tsp. Kosher Salt

For the Shredded Chicken Filling:

• 2 tsp. Avocado Oil

• 8 oz. Chicken Breast

• 1/2 tsp. Garlic Powder

• 1/2 tsp. Kosher Salt

• 1/2 tsp. freshly cracked Black Pepper

• 1 small Jalapeno (thinly sliced)

• 1/4 cup finely chopped Red Onion

• 1 tbsp. finely chopped Cilantro

For the Tacos/Toppings:

• 6 small Flour Tortillas (about 5” in diameter)

• 1 1/2 cups shredded Romaine Lettuce (or your favorite greens)

• 1/4 cup thinly sliced Red Onion

• 1/2 medium Avocado (sliced or diced)

• 1/3 cup crumbled Feta Cheese