Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Introduction
These shredded chicken tacos with creamy chimichurri sauce are a vibrant and flavorful meal perfect for weeknight dinners. Tender chicken combines with fresh herbs, tangy dressing, and crisp toppings for a delicious bite every time.
Ingredients
- 3 tbsp mayonnaise (like Duke’s or Hellman’s)
- 3 tbsp plain Greek yogurt (full-fat)
- 2 tbsp minced shallot
- 1 tbsp (heaping) finely chopped parsley
- 1 tbsp (heaping) 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 (Diamond Crystal), plus more to taste
- 2 tsp avocado oil
- 8 oz chicken breast
- 1/2 tsp garlic powder
- 1/2 tsp freshly cracked black pepper
- 1 small jalapeno (thinly sliced)
- 1/4 cup finely chopped red onion
- 1 tbsp finely chopped cilantro
- 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
Instructions
- Step 1: Make the creamy chimichurri sauce by whisking together Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, pressed garlic, and kosher salt in a small bowl. Taste and adjust salt as needed. Set aside.
- Step 2: In another small bowl, combine garlic powder, kosher salt, and black pepper. Season the chicken breast evenly with this mixture and let rest at room temperature for about 10 minutes.
- Step 3: Heat avocado oil in a pan over medium heat. Cook the chicken breast for 4 to 5 minutes per side, until browned and cooked through (internal temperature 165°F / 74°C). Transfer to a bowl, cover loosely with foil, and let rest for at least 5 minutes.
- Step 4: In the same pan, add a few tablespoons of water and scrape up browned bits from the bottom. Add the sliced jalapeno and 1/4 cup chopped red onion. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until softened and slightly crispy.
- Step 5: Meanwhile, shred the rested chicken using two forks. Return the shredded chicken and any juices to the pan with the jalapenos and onions.
- Step 6: Stir in 1 tablespoon chopped cilantro and turn off the heat. Mix well so the flavors meld without further cooking.
- Step 7: Warm the flour tortillas. On each tortilla, layer shredded romaine lettuce, avocado slices or dices, the warm chicken mixture, crumbled feta cheese, and thinly sliced red onion.
- Step 8: Drizzle the creamy chimichurri sauce over each taco. Serve immediately and enjoy!
Tips & Variations
- For extra heat, add more jalapeno or a pinch of cayenne pepper to the chicken seasoning.
- Substitute feta cheese with cotija or queso fresco for a different flavor profile.
- Use corn tortillas for a gluten-free option.
- If you prefer spicier chimichurri, add a small amount of chopped fresh chili to the sauce.
- Leftover shredded chicken works great in quesadillas or salads.
Storage
Store leftover shredded chicken and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Tortillas and fresh toppings are best used fresh. Reheat chicken gently in a pan over low heat or microwave until warmed through before assembling tacos.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the creamy chimichurri sauce ahead of time?
Yes, the sauce can be made 1-2 days in advance and kept refrigerated. Stir well before serving.
What’s the best way to reheat shredded chicken without drying it out?
Reheat chicken gently over low heat on the stove or in short bursts in the microwave with a splash of water to keep it moist.
Print
Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
These Shredded Chicken Tacos with Creamy Chimichurri Sauce combine tender, perfectly seasoned chicken with a vibrant, tangy sauce and fresh toppings. Ready in just 30 minutes, this flavorful recipe layers juicy shredded chicken, crunchy romaine, creamy avocado, and crumbly feta cheese on warm flour tortillas for a delightful and easy-to-make meal that’s perfect for any day of the week.
Ingredients
Scale
Creamy Chimichurri Sauce
- 3 tbsp. full-fat plain Greek yogurt
- 3 tbsp. mayonnaise (like Duke’s or Hellman’s)
- 2 tbsp. minced shallot
- 1 heaping tbsp. finely chopped parsley
- 1 heaping 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 (Diamond Crystal)
Chicken and Seasoning
- 8 oz. chicken breast
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt (Diamond Crystal)
- 1/2 tsp. freshly cracked black pepper
- 2 tsp. avocado oil
Vegetables and Toppings
- 1 small jalapeno (thinly sliced)
- 1/4 cup finely chopped red onion (plus 1/4 cup thinly sliced for topping)
- 1 tbsp. finely chopped cilantro
- 6 small flour tortillas (about 5 inches in diameter)
- 1 1/2 cups shredded romaine lettuce (or your favorite greens)
- 1/2 medium avocado (sliced or diced)
- 1/3 cup crumbled feta cheese
Instructions
- Make the Creamy Chimichurri Sauce: In a small bowl, whisk together the Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, pressed garlic, and kosher salt until smooth. Taste and adjust salt if necessary. Set aside to allow flavors to meld.
- Season the Chicken: In another small bowl, combine garlic powder, kosher salt, and cracked black pepper. Rub this seasoning mixture evenly over the chicken breast. Let it rest at room temperature for about 10 minutes to absorb the flavors.
- Cook the Chicken: Heat avocado oil in a pan over medium heat. Add the seasoned chicken breast and cook for 4 to 5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and place it in a bowl, covering loosely with foil. Let it rest at least 5 minutes to retain juiciness.
- Cook the Jalapenos and Red Onions: In the same pan, add a couple of tablespoons of water and use a wooden spatula to scrape up the browned bits to create a flavorful base. Add the thinly sliced jalapenos and 1/4 cup finely chopped red onion. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until softened and slightly crispy.
- Shred the Chicken and Combine: While the jalapenos and onions cook, shred the rested chicken using two forks. Add the shredded chicken and any juices collected in the bowl back into the pan with the jalapenos and onions.
- Add Cilantro and Finish Chicken Mixture: Stir in the finely chopped cilantro to the pan. Turn off the heat and mix thoroughly, allowing the flavors to blend without further cooking.
- Build the Tacos: Warm the flour tortillas. On each tortilla, layer shredded romaine lettuce, sliced or diced avocado, and the warm shredded chicken mixture. Top with crumbled feta cheese and thinly sliced red onions. Drizzle the creamy chimichurri sauce over each taco. Serve immediately while warm and enjoy!
Notes
- Using full-fat Greek yogurt and mayonnaise in the chimichurri sauce gives it a creamy texture and rich flavor.
- Letting the chicken rest after cooking ensures it stays juicy when shredded.
- Scraping the browned bits from the pan adds delicious depth to the jalapeno and onion mixture.
- You can swap flour tortillas for corn tortillas if preferred.
- Adjust the amount of jalapeno according to your spice tolerance.
- To make this dish low-carb, use lettuce wraps in place of tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Keywords: shredded chicken tacos, creamy chimichurri sauce, quick chicken tacos, Mexican chicken recipe, easy taco recipe
