These Shredded Chicken Tacos with Creamy Chimichurri Sauce bring together tender, seasoned chicken with a bright, herbaceous sauce that elevates taco night to gourmet status. Drawing inspiration from Argentinian chimichurri but with a creamy twist, these tacos balance fresh flavors with satisfying protein. The combination of crisp vegetables, creamy avocado, and tangy feta creates a perfect harmony of textures and tastes in every bite.
Why You’ll Love This Recipe
- Ready in under 30 minutes, making it perfect for busy weeknights
- The creamy chimichurri sauce adds a unique flavor profile that’s both fresh and indulgent
- Customizable with various toppings to please everyone at your table
- Uses simple ingredients that are easy to find at any grocery store
- Healthier than restaurant tacos but with restaurant-quality flavor
Ingredients
- Chicken Breast: Choose boneless, skinless breast for easy shredding. You can substitute with thighs for juicier meat if preferred.
- Flour Tortillas: Small flour tortillas work best for this recipe, but corn tortillas are a great gluten-free alternative.
- Mayonnaise: Use high-quality mayo like Duke’s or Hellmann’s for the creamiest sauce base.
- Greek Yogurt: Full-fat provides the best texture and richness for the chimichurri sauce.
- Herbs: Fresh parsley and cilantro are essential for an authentic chimichurri flavor profile.
- Garlic: Fresh cloves give the best flavor, but pre-minced works in a pinch.
- Shallot: Adds a delicate onion flavor that’s milder than regular onions.
- Red Wine Vinegar: Provides acidity to balance the creaminess of the sauce.
- Avocado: Choose ripe but firm avocados that yield slightly to gentle pressure.
- Jalapeno: Adds a pleasant heat; remove seeds for milder flavor.
- Red Onion: Offers a sharp bite and beautiful color contrast.
- Feta Cheese: Crumbled feta adds a salty, tangy finish; queso fresco is a good alternative.
- Romaine Lettuce: Provides crunch and freshness; substitute with any preferred greens.
Variations
Mediterranean Style
Transform these tacos by adding sliced kalamata olives, diced cucumber, and extra feta cheese. Use tzatziki sauce instead of chimichurri for a Greek-inspired flavor profile that pairs beautifully with the seasoned chicken.
Buffalo Chicken Version
Add a tablespoon of buffalo sauce to the shredded chicken and replace the chimichurri with a blue cheese dressing. Top with diced celery and carrots for a taco that tastes like your favorite wing night.
Vegetarian Option
Substitute the chicken with roasted chickpeas or cauliflower florets seasoned with the same spice blend. The creamy chimichurri sauce works just as well with these plant-based proteins for a satisfying vegetarian meal.
How to Make the Recipe
Step 1: Prepare the Creamy Chimichurri Sauce
Combine Greek yogurt, mayonnaise, minced shallot, chopped parsley and cilantro, olive oil, red wine vinegar, grated garlic, and kosher salt in a small bowl. Whisk thoroughly until well blended. Taste and adjust seasoning as needed, then set aside to let the flavors meld while you prepare the chicken.
Step 2: Season and Cook the Chicken
Mix garlic powder, kosher salt, and black pepper in a small bowl. Season the chicken breast all over with this mixture and let it rest at room temperature for about ten minutes. Heat avocado oil in a pan over medium heat, then cook the chicken for 4-5 minutes per side until browned and the internal temperature reaches 165°F. Transfer to a bowl, cover with foil, and let rest for at least five minutes before shredding.
Step 3: Cook the Aromatics
While the chicken rests, add a splash of water to the same pan to deglaze, scraping up the flavorful browned bits. Add the sliced jalapenos and chopped red onions to the pan and cook for 3-4 minutes, stirring occasionally, until softened with slight caramelization around the edges.
Step 4: Combine and Assemble
Shred the rested chicken and add it back to the pan with the jalapenos and onions. Mix in the chopped cilantro and stir to combine. Warm your tortillas, then build your tacos by layering shredded romaine, chicken mixture, sliced avocado, and crumbled feta. Drizzle generously with the creamy chimichurri sauce and serve immediately.
Tips for Making the Recipe
- Let the chimichurri sauce sit for at least 15 minutes before serving to allow flavors to develop
- For the juiciest chicken, don’t skip the resting period after cooking
- Use the same pan for cooking chicken and vegetables to build layers of flavor
- Warm tortillas in a dry skillet or directly over a gas flame for 10-15 seconds per side
- Prep all toppings while the chicken cooks to streamline the assembly process
- For a spicier version, leave the jalapeno seeds in or add a dash of hot sauce to the chicken
How to Serve
Serve these tacos family-style, with all components in separate bowls so everyone can build their perfect taco. Pair with Mexican-style rice or a simple black bean salad for a complete meal. For beverages, these tacos pair beautifully with a crisp white wine, a light beer, or a tangy margarita. For presentation, serve on a colorful platter garnished with lime wedges and additional cilantro sprigs.
Make Ahead
The creamy chimichurri sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The chicken can be seasoned and cooked a day in advance, then reheated with a splash of water or broth to prevent dryness. Chop all vegetables the morning of serving and store in separate containers in the refrigerator. For meal prep, store components separately and assemble just before eating to maintain optimal texture.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Rotisserie chicken is a great time-saving option. Simply shred the chicken and warm it in a skillet with the seasonings, jalapenos, and red onions to infuse it with flavor.
How can I make this recipe dairy-free?
Replace the Greek yogurt with dairy-free yogurt and omit the feta cheese or use a dairy-free alternative. The tacos will still be delicious with the creamy sauce and other toppings.
Can I make the chimichurri sauce less spicy?
Yes, the sauce isn’t particularly spicy as written, but you can make it even milder by reducing or omitting the garlic and using a milder onion like chives instead of shallot.
How do I store leftovers?
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken mixture in a skillet with a splash of water. The chimichurri sauce may separate slightly but will reconstitute with a quick stir.
Conclusion
These Shredded Chicken Tacos with Creamy Chimichurri Sauce transform an everyday meal into something special with minimal effort. The bright, herbaceous sauce perfectly complements the seasoned chicken, while the fresh toppings add color, texture, and flavor. Whether for a quick weeknight dinner or casual entertaining, this recipe delivers restaurant-quality tacos that will have everyone reaching for seconds. Give them a try tonight and discover your new favorite taco recipe!
Print
Shredded Chicken Tacos with Creamy Chimichurri Sauce
- Total Time: 35 minutes
- Yield: 6 tacos 1x
Description
Flavorful shredded chicken tacos topped with a zesty, creamy chimichurri sauce. This fusion dish combines tender, well-seasoned chicken with fresh vegetables and a unique herb-based sauce for an elevated taco experience that’s both satisfying and refreshing.
Ingredients
For the Creamy Chimichurri Sauce:
- 3 tbsp Mayonnaise (Duke’s or Hellman’s)
- 3 tbsp plain full-fat Greek Yogurt
- 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
- 1/4 cup thinly sliced Red Onion
- 1/2 medium Avocado, sliced or diced
- 1/3 cup crumbled Feta Cheese
Instructions
- Make the Creamy Chimichurri Sauce: Combine Greek yogurt, mayonnaise, minced shallot, chopped parsley, chopped cilantro, olive oil, red wine vinegar, grated garlic, and kosher salt in a small bowl. Whisk thoroughly until well combined. Taste and adjust salt if needed. Set aside to allow flavors to meld while preparing the other components.
- Season the Chicken: Mix garlic powder, kosher salt, and freshly cracked black pepper in a small bowl. Season the chicken breast evenly on all sides with this mixture. Allow the seasoned chicken to 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 4-5 minutes per side until nicely browned and the internal temperature reaches 165°F. Transfer the cooked chicken to a bowl and cover with foil. Let it rest for at least 5 minutes to retain juices before shredding.
- Cook the Jalapenos and Red Onions: Using the same pan with the chicken drippings, add a couple tablespoons of water and scrape the browned bits from the bottom of the pan with a wooden spatula. Add the sliced jalapenos and chopped red onions to the pan. Cook for 3-4 minutes, stirring occasionally, until vegetables are softened but still slightly crisp.
- Mix in the Shredded Chicken: While the vegetables are cooking, shred the rested chicken with two forks. Transfer the shredded chicken and any accumulated juices back to the hot pan with the jalapenos and onions. Stir to combine all ingredients and allow the chicken to absorb the flavors.
- Add Cilantro: Sprinkle the finely chopped cilantro over the chicken mixture and stir to incorporate. Turn off the heat and let the mixture rest briefly to allow flavors to meld.
- Build the Tacos: Warm the flour tortillas according to package instructions. Layer each tortilla with shredded romaine lettuce, the chicken mixture, sliced avocado, and crumbled feta cheese. Finish with a generous drizzle of the creamy chimichurri sauce. Serve immediately while warm.
Notes
- For best results, warm the tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side.
- The chimichurri sauce can be made up to 24 hours in advance and stored in the refrigerator.
- For a spicier version, leave the seeds in the jalapeño or add a dash of hot sauce to the chicken mixture.
- Substitute corn tortillas for a gluten-free option.
- The chicken mixture reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes