Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a vibrant and flavorful twist on a classic favorite. Tender chicken breast is seasoned and cooked to perfection, tossed with sautéed jalapenos and red onions, and topped with a tangy and creamy chimichurri sauce. Served on warm flour tortillas with fresh romaine, avocado, and crumbled feta, these tacos deliver a perfect balance of spicy, creamy, and fresh flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 tacos 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Creamy Chimichurri Sauce
- 3 tbsp Mayonnaise (like 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
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
Tacos / Toppings
- 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
- Prepare Creamy Chimichurri Sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, minced shallot, finely chopped parsley and cilantro, pressed garlic, extra virgin olive oil, red wine vinegar, and kosher salt until smooth and fully combined. Set the sauce aside to let the flavors meld.
- Cook and Season Chicken: Season the chicken breast evenly with garlic powder, kosher salt, and freshly cracked black pepper. Heat avocado oil in a skillet over medium heat and cook the chicken until browned on the outside and fully cooked through, about 6-8 minutes per side depending on thickness. Remove from skillet and shred using two forks.
- Sauté Jalapenos and Onions: In the same skillet, add thinly sliced jalapenos and finely chopped red onions. Add a splash of water to deglaze the pan, scraping any browned bits from the bottom, then cook until the vegetables are softened and slightly crispy, about 4-5 minutes.
- Combine Chicken and Veggies: Return the shredded chicken to the skillet with the jalapenos and onions. Stir in the finely chopped cilantro, mixing thoroughly so the flavors blend. Turn off the heat once combined.
- Assemble Tacos: Warm the flour tortillas. On each tortilla, layer shredded romaine lettuce, slices or diced avocado, the shredded chicken mixture, and top with crumbled feta cheese. Drizzle generously with the creamy chimichurri sauce. Serve the tacos warm and enjoy immediately.
Notes
- You can substitute the chicken breast for thighs if you prefer a juicier texture.
- If you want to add heat, include more jalapenos or add a pinch of cayenne pepper to the chicken seasoning.
- For a low-carb version, swap the flour tortillas with corn tortillas or lettuce wraps.
- Make the creamy chimichurri sauce ahead of time to enhance flavor absorption.
- Leftover shredded chicken can be used in salads or wraps the next day.
Keywords: shredded chicken tacos, creamy chimichurri sauce, easy chicken tacos, quick taco recipe, flavorful chicken tacos