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
