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Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe

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★★★★★

4.9 from 147 reviews

These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a delicious and vibrant meal featuring tender, seasoned chicken cooked on the stovetop and paired with a tangy, herbaceous sauce. The tacos are layered with shredded romaine lettuce, avocado, and crumbled feta for a delightful texture and flavor combination perfect for a quick weeknight dinner or casual gathering.

Ingredients

Scale

Creamy Chimichurri Sauce

  • 3 tbsp. Mayonnaise (like Duke’s or Hellman’s)
  • 3 tbsp. plain Greek Yogurt (full-fat)
  • 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

  • 2 tsp. Avocado Oil
  • 8 oz. Chicken Breast
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Kosher Salt (Diamond Crystal)
  • 1/2 tsp. freshly cracked Black Pepper

Vegetables and Toppings

  • 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 favorite greens)
  • 1/4 cup thinly sliced Red Onion
  • 1/2 medium Avocado (sliced or diced)
  • 1/3 cup crumbled Feta Cheese

Instructions

  1. Make the Creamy Chimichurri Sauce: In a small bowl, whisk together 3 tablespoons of full-fat plain Greek yogurt, 3 tablespoons of mayonnaise, 2 tablespoons minced shallot, 1 heaping tablespoon finely chopped parsley, 1 heaping tablespoon finely chopped cilantro, 1 tablespoon extra virgin olive oil, 2 teaspoons red wine vinegar, 1 small pressed or grated garlic clove, and 1/2 teaspoon kosher salt. Taste and adjust seasoning if necessary, then set the sauce aside.
  2. Season the Chicken: In a separate bowl, mix 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper. Rub this seasoning evenly over an 8-ounce chicken breast and let it rest at room temperature for about 10 minutes to absorb the flavors.
  3. Cook the Chicken: Heat 2 teaspoons of avocado oil in a pan over medium heat. Add the seasoned chicken breast and cook for 4-5 minutes on each side, or until it is nicely browned and the internal temperature reaches 165°F. Remove the chicken from the pan, place it in a bowl, cover with foil, and let it rest for at least 5 minutes. Then shred the chicken using two forks.
  4. Cook the Jalapenos and Red Onions: Using the same pan, add a couple of tablespoons of water to deglaze the browned bits from the bottom by scraping with a wooden spatula. Add the thinly sliced jalapenos and chopped red onions and cook for 3-4 minutes, stirring occasionally until softened and slightly crispy.
  5. Mix in the Shredded Chicken: While the jalapenos and onions cook, shred the chicken completely if not done yet. Transfer the shredded chicken and any juices from the resting bowl back into the pan with the jalapenos and onions.
  6. Add Cilantro: Stir in 1 tablespoon of finely chopped cilantro into the chicken mixture, then turn off the heat under the pan.
  7. Build the Tacos: Warm the flour tortillas, then layer each with shredded romaine lettuce, sliced or diced avocado, and the warm shredded chicken mixture. Top with thinly sliced red onions, crumbled feta cheese, and drizzle generously with the creamy chimichurri sauce. Serve immediately and enjoy warm.

Notes

  • Use full-fat Greek yogurt for the best creamy texture in the chimichurri sauce.
  • Letting the chicken rest after cooking ensures juicy and tender meat when shredded.
  • Deglazing the pan with water captures flavorful browned bits for cooking the jalapenos and onions.
  • Adjust the amount of jalapeno for desired spice level or omit for a milder taco.
  • Flour tortillas can be substituted with corn tortillas for a gluten-free option, though texture and flavor will differ slightly.
  • Feta cheese adds a tangy contrast but can be omitted or swapped with cotija or queso fresco if preferred.

Keywords: shredded chicken tacos, chimichurri sauce, easy chicken tacos, stovetop chicken recipe, creamy sauce tacos, quick dinner, avocado tacos

Find it online: https://kitchenbyrita.com/shredded-chicken-tacos-with-creamy-chimichurri-sauce-recipe/