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Shredded Chicken Tacos with Creamy Chimichurri Sauce


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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 6 tacos
  • Diet: Gluten Free

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