Shredded Chicken Tacos with Creamy Chimichurri Sauce

Why You’ll Love This Recipe

These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a burst of fresh flavors and textures in every bite. The tender, flavorful shredded chicken is perfectly complemented by the creamy, tangy chimichurri sauce that brings a delightful contrast to the richness of the other taco ingredients. With a combination of cool avocado, crisp lettuce, and a dash of feta cheese, these tacos are quick to make, incredibly satisfying, and ideal for a weeknight meal or casual gathering.

Ingredients

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. (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

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Creamy Chimichurri Sauce: In a small bowl, combine 3 tbsp. Greek yogurt, 3 tbsp. mayonnaise, 2 tbsp minced shallot, 1 heaping tbsp. parsley, 1 heaping tbsp. cilantro, 1 tbsp olive oil, 2 tsp red wine vinegar, 1 small garlic clove (pressed or grated), and 1/2 tsp kosher salt. Whisk everything together thoroughly and taste to adjust seasoning if needed. Set the sauce aside.

2. Season the Chicken: In a small bowl, mix together 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/2 tsp cracked black pepper. Rub the seasoning all over the chicken breast and let it rest for about 10 minutes at room temperature.

3. Cook the Chicken: Heat 2 tsp of avocado (or olive) oil in a pan over medium heat. Cook the seasoned chicken breast for 4-5 minutes on each side until browned and the internal temperature reaches 165°F. Transfer the chicken to a bowl and cover with foil. Allow the chicken to rest for 5 minutes before shredding it in the bowl.

4. Assemble the Tacos: Warm the flour tortillas in a skillet or microwave. Once ready, layer the shredded chicken, romaine lettuce, red onion, avocado, and feta cheese on each tortilla. Drizzle generously with the creamy chimichurri sauce.

5. Serve: Serve the tacos immediately, garnished with additional cilantro if desired.

Servings and Timing

• Servings: 6 tacos

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Vegetarian Option: Replace the chicken with seasoned and sautéed vegetables such as bell peppers, mushrooms, or zucchini for a flavorful vegetarian taco.

• Spicy Kick: Add more jalapeños to the chicken filling or top the tacos with a spicy salsa to increase the heat.

• Alternative Sauces: If chimichurri isn’t your thing, try using sour cream, guacamole, or a spicy mayo as a sauce alternative.

Storage/Reheating

• Storage: Store any leftover chicken filling and creamy chimichurri sauce separately in airtight containers in the fridge for up to 3 days.

• Reheating: Reheat the chicken on the stovetop or in the microwave, and warm the tortillas slightly before assembling the tacos again.

FAQs

1. How can I make the chicken more flavorful?

Marinate the chicken for at least 30 minutes before cooking with some of the chimichurri sauce to infuse more flavor.

2. Can I make this recipe ahead of time?

You can cook the chicken and prepare the chimichurri sauce ahead of time, but assemble the tacos just before serving for the best texture.

3. What can I use if I don’t have Greek yogurt?

If you don’t have Greek yogurt, you can substitute with sour cream or even a dairy-free yogurt for a similar creamy texture.

4. Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used for a gluten-free option. Just make sure to warm them before serving.

5. Is there a dairy-free option for the creamy chimichurri sauce?

To make the chimichurri sauce dairy-free, replace the mayonnaise and Greek yogurt with dairy-free versions like vegan mayo and plant-based yogurt.

6. Can I use pre-cooked chicken for this recipe?

Yes, you can shred pre-cooked chicken, such as rotisserie chicken, for a quicker version of this recipe.

7. Can I freeze the shredded chicken?

Yes, you can freeze the cooked, shredded chicken for up to 3 months. Thaw it in the fridge before reheating.

8. How do I prevent the tortillas from getting soggy?

Make sure to warm the tortillas just before assembling the tacos, and serve them immediately to keep them from getting soggy.

9. Can I add cheese to the tacos?

Absolutely! You can sprinkle some shredded cheddar, Monterey Jack, or even cotija cheese over the tacos for extra flavor.

10. Can I make the chimichurri sauce spicier?

Yes, you can add more jalapeños or a pinch of red pepper flakes to the chimichurri sauce to make it spicier.

Conclusion

These Shredded Chicken Tacos with Creamy Chimichurri Sauce offer the perfect balance of flavors—from the savory, well-seasoned chicken to the bright, tangy sauce. This recipe is quick, easy to make, and full of fresh ingredients that will leave everyone craving more. Whether for a busy weeknight or a casual dinner with friends, this taco recipe is a guaranteed crowd-pleaser.