Chicken Taco Bowls with Mint and Chive Chimichurri

Fresh spring flavors abound in these bright, delicious chimichurri chicken tacos.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In 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. 2In 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. 3While chicken is cooking, heat bowls, and assemble remaining ingredients. Divide spinach among bowls; add chicken mixture, chimichurri, cheese and radishes.