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Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe

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★★★★★

4.8 from 139 reviews

These Shredded Chicken Tacos with Creamy Chimichurri Sauce combine tender, seasoned chicken breast cooked on the stovetop with vibrant jalapenos and red onions. Topped with fresh avocado, romaine lettuce, crumbled feta cheese, and a tangy creamy chimichurri sauce made from Greek yogurt, mayonnaise, and fresh herbs, these tacos deliver a flavorful and satisfying meal perfect for a quick weeknight dinner.

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 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 (Diamond Crystal)

Chicken

  • 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 Garnishes

  • 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 your 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, combine 3 tablespoons of full-fat plain Greek yogurt, 3 tablespoons 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 (Diamond Crystal). Whisk thoroughly to combine. Taste and adjust salt as needed. Set aside.
  2. Season the Chicken: In a small bowl, mix 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt (Diamond Crystal), and 1/2 teaspoon freshly cracked black pepper. Season the 8 oz. chicken breast evenly on all sides with this mixture. Let the chicken rest for about 10 minutes at room temperature to absorb the flavors.
  3. Cook the Chicken: Heat 2 teaspoons avocado oil in a pan over medium heat. Add the seasoned chicken breast and cook for approximately 4 to 5 minutes per side, until it is nicely browned and reaches an internal temperature of 165°F (74°C). Remove the chicken and transfer it to a bowl. Cover loosely with foil and let it rest for at least 5 minutes to keep it juicy.
  4. Cook the Jalapenos and Red Onions: In the same pan used for cooking the chicken, add a couple of tablespoons of water. Use a wooden spatula to scrape up the browned bits from the bottom of the pan, creating a flavorful browned liquid. Add the thinly sliced jalapenos and 1/4 cup finely chopped red onion. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until softened and slightly crispy.
  5. Shred the Chicken and Combine: While the jalapenos and onions cook, shred the rested chicken in the bowl using two forks. Transfer the shredded chicken and any juices from the bowl back into the pan with the jalapenos and onions.
  6. Add Cilantro and Finish Chicken Mixture: Stir in 1 tablespoon of finely chopped cilantro to the chicken mixture. Turn off the heat under the pan and mix thoroughly so the flavors meld without further cooking.
  7. Build the Tacos: Warm the 6 small flour tortillas (about 5 inches in diameter). On each tortilla, layer shredded romaine lettuce, sliced or diced avocado (about 1/2 medium avocado divided), and the warm shredded chicken mixture. Top with crumbled feta cheese (about 1/3 cup total) and thinly sliced red onions (1/4 cup divided). Drizzle the creamy chimichurri sauce over each taco. Serve immediately while warm and enjoy!

Notes

  • For a gluten-free option, substitute flour tortillas with corn or gluten-free tortillas.
  • You can adjust the heat level by adding more or fewer jalapenos or removing seeds.
  • The creamy chimichurri sauce can be made a day ahead and refrigerated for better flavor development.
  • Make sure to rest the chicken after cooking to ensure it stays juicy when shredded.
  • Use fresh herbs for the chimichurri sauce to maximize flavor.

Keywords: shredded chicken tacos, creamy chimichurri sauce, stovetop chicken tacos, easy chicken tacos, healthy tacos

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