Description
Savor the bold flavors of Shredded Chicken Tacos with Creamy Chimichurri Sauce! Featuring tender chicken, vibrant herbs, and a tangy, creamy sauce, this recipe offers a quick and easy meal bursting with fresh ingredients. Perfect for a weeknight dinner or an intimate gathering, these tacos are fully customizable and absolutely irresistible.
Ingredients
For the Creamy Chimichurri Sauce:
- 3 tbsp Greek yogurt (or sour cream)
- 2 tbsp mayonnaise
- 1 small shallot, minced
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped cilantro
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 small garlic clove, pressed or grated
- 1/4 tsp kosher salt
For the Shredded Chicken Filling:
- 1 tbsp avocado oil
- 2 medium chicken breasts
- Homemade Seasoning Blend:
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 small jalapeño, thinly sliced (optional)
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
For the Tacos/Toppings:
- 6 small flour tortillas (5″ diameter)
- 1 cup shredded romaine lettuce (or preferred greens)
- 1 small avocado, sliced
- 1/4 cup crumbled feta cheese
Instructions
- Prepare the Creamy Chimichurri Sauce
In a small bowl, whisk together Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, pressed garlic, and salt. Set aside to allow flavors to meld. - Season the Chicken
Mix garlic powder, salt, and black pepper in a small bowl. Rub this seasoning blend evenly over the chicken breasts. - Cook the Chicken
Heat avocado oil in a skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, until browned and fully cooked (internal temperature of 165°F/74°C). Transfer to a bowl, cover with foil, and let rest for 5 minutes before shredding. - Sauté Jalapeños and Red Onion
In the same skillet, deglaze with a couple of tablespoons of water, scraping up browned bits. Add sliced jalapeños and red onion, sautéing for 3-4 minutes until softened and slightly crispy. - Combine Chicken and Vegetables
Add shredded chicken back to the skillet with the sautéed jalapeños and onions. Stir in chopped cilantro and mix thoroughly. Remove from heat. - Assemble the Tacos
Warm the tortillas. Layer each tortilla with shredded lettuce, the chicken mixture, sliced avocado, and crumbled feta cheese. Drizzle with the creamy chimichurri sauce before serving.
Notes
- For a dairy-free version, use dairy-free yogurt and cheese substitutes.
- Adjust spice levels by controlling the amount of jalapeños or adding red pepper flakes.
- Store leftovers in airtight containers for up to 3 days. Reheat the chicken mixture in a skillet and stir the sauce before use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican