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
Scale
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