For the Creamy Chimichurri Sauce:

• 3 tbsp. Mayonnaise like 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