If you’ve ever dreamed of the perfect taco—tender, flavorful shredded chicken topped with a zesty, herby chimichurri sauce—then this recipe is for you. These Shredded Chicken Tacos with Creamy Chimichurri Sauce are exactly what you need when you’re craving something fresh, easy, and downright delicious. The juicy chicken melts in your mouth while the vibrant chimichurri sauce takes everything to the next level with its burst of garlic, herbs, and tang. Wrap it all in a warm taco shell, and you’ve got a meal that’s as satisfying as it is exciting. Trust me, you’re going to love this one!
Why You’ll Love Shredded Chicken Tacos with Creamy Chimichurri Sauce
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a showstopper at your next taco night. Whether it’s a cozy dinner for two or a fun family meal, these tacos can easily be customized to suit any occasion.
Budget-Friendly: You don’t need fancy ingredients for this one. The chicken and chimichurri are simple yet so flavorful, making this recipe perfect for when you’re on a budget but still want something tasty.
Quick and Easy: No complicated steps here—just easy-to-follow instructions that will have you sitting down to a delicious meal in no time. It’s an easy weeknight winner!
Customizable: Make it your own! Love spicy food? Add some jalapeños to the chimichurri. Want to go low-carb? Use lettuce wraps instead of tortillas. The possibilities are endless!
Crowd-Pleasing: These tacos are always a hit with everyone—kids and adults alike. You’ll be the hero of taco night when you serve these up.
Ingredients
Let’s talk about what goes into these delicious tacos! The beauty of this dish lies in the simplicity of the ingredients, but oh boy, do they deliver flavor!
Chicken Breasts: The main event. Boneless, skinless chicken breasts cook up tender and juicy, ready to be shredded and tossed with your favorite taco fillings. The chicken serves as a blank canvas, soaking up all the flavors of the chimichurri sauce.
Olive Oil: A little olive oil helps cook the chicken to perfection, adding richness and moisture without overwhelming the other flavors.
Chimichurri Sauce: Here’s where the magic happens! The chimichurri is made with a mixture of fresh parsley, cilantro, garlic, red wine vinegar, and a hint of lime juice. It’s vibrant, herby, and tangy, with just the right balance of flavors. This sauce is creamy and savory, bringing everything together in one big flavor explosion.
Taco Shells: Choose soft flour tortillas or corn tortillas—whichever you prefer. The tortillas hold everything together, and their neutral flavor lets the chicken and chimichurri shine.
Avocado: Creamy, rich avocado adds a smooth texture and fresh flavor, making it the perfect complement to the zesty chimichurri sauce.
Red Onion: A little thinly sliced red onion adds a nice crunch and sharpness that pairs beautifully with the creamy avocado and tangy sauce.
Lime: Fresh lime wedges are a must for that extra pop of acidity. Squeezing a little lime juice on top of the tacos just before serving brings everything into balance.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through how to make these mouthwatering tacos:
Cook the Chicken: Start by heating a drizzle of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is fully cooked and no longer pink in the center. Remove from heat and let the chicken rest for a few minutes before shredding it with two forks.
Prepare the Chimichurri Sauce: In a small bowl, combine fresh parsley, cilantro, garlic, red wine vinegar, lime juice, olive oil, and a pinch of salt. Stir it all together until it forms a chunky, herb-packed sauce. The tanginess from the vinegar and lime pairs so beautifully with the richness of the chicken.
Assemble the Tacos: Warm your taco shells in a dry skillet or microwave for a few seconds. Then, stuff each taco shell with a generous portion of shredded chicken.
Top with Chimichurri Sauce: Spoon a good amount of that creamy chimichurri sauce over the chicken, letting the fresh herbs and garlic shine.
Add the Toppings: Add creamy avocado slices, a few rings of red onion, and a squeeze of lime juice to finish things off.
Serve and Enjoy: Serve your tacos immediately, and get ready to savor every bite of these delicious, flavor-packed tacos.
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce
These tacos are perfectly satisfying on their own, but here are a few serving suggestions to make your meal even better:
Fresh Side Salad: A light salad with greens, tomatoes, and a citrus vinaigrette pairs wonderfully with the rich, savory tacos. It adds a refreshing crunch that balances the richness of the chicken.
Rice and Beans: Serve these tacos with a side of Mexican rice or black beans for a more substantial meal.
Grilled Veggies: Add some grilled vegetables like bell peppers, zucchini, or corn on the cob for a colorful and nutritious side dish.
Chips and Salsa: A side of crispy tortilla chips and fresh salsa is the perfect crunchy accompaniment to these soft tacos.
As a Standalone: Sometimes, all you need is just a taco (or three!) to enjoy a perfect meal. Simply garnish with fresh cilantro and a little extra lime, and you’re good to go.
Additional Tips
Here are a few extra tips to make these tacos even more fantastic:
Prep Ahead: You can cook the chicken and make the chimichurri sauce ahead of time. Store them separately in the fridge, and then just assemble the tacos when you’re ready to eat.
Spice It Up: If you like a bit of heat, add some chopped jalapeños to the chimichurri sauce or sprinkle chili flakes over the tacos for a spicy kick.
Dietary Adjustments: If you’re gluten-free, simply swap the tortillas for gluten-free options, like corn tortillas or lettuce wraps. You can also use dairy-free avocado for a vegan-friendly version.
Storage Tips: Leftover chicken and chimichurri sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat the chicken in the microwave or on the stove, and freshen up the chimichurri sauce with a squeeze of lime before serving.
Double the Batch: These tacos are great for meal prep! Make extra chicken and chimichurri, and you’ll have taco night ready for days.
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Chicken thighs are a great choice for this recipe. They’re juicy and flavorful, and they’ll shred just as beautifully.
Q2: Can I make the chimichurri sauce ahead of time?
A2: Yes! You can prepare the chimichurri sauce a day or two ahead of time. Just store it in the fridge, and it’ll only get better as the flavors meld together.
Q3: How do I store leftovers?
A3: Store the leftover chicken and chimichurri sauce in separate airtight containers in the fridge for up to 3 days. The chicken can be reheated in the microwave or on the stove.
Q4: Can I freeze the chicken?
A4: Yes, you can freeze the cooked chicken for up to 3 months. Just shred it before freezing, and store it in a freezer-safe bag or container. When you’re ready to eat, thaw and heat it up.
Q5: What’s the best way to reheat these tacos?
A5: You can reheat the chicken in the microwave or on the stove. If you’re reheating the whole taco, wrap it in foil and heat it in the oven for 10 minutes to warm it through.
Q6: Can I make these tacos vegetarian?
A6: Yes! You can easily swap the chicken for grilled vegetables, beans, or even tofu for a delicious vegetarian version.
Q7: How can I make the chimichurri sauce spicier?
A7: Add some chopped fresh chili peppers or a dash of hot sauce to the chimichurri sauce for some heat.
Q8: Can I use pre-cooked chicken for this recipe?
A8: Yes, pre-cooked shredded chicken works great here. Just add it to the pan with the chimichurri sauce to warm it through.
Q9: Can I add cheese to these tacos?
A9: Sure! If you like cheese, crumbled queso fresco, cotija, or a sprinkle of shredded cheddar would be delicious on these tacos.
Q10: Can I use store-bought chimichurri sauce?
A10: You can, but making it from scratch is so easy and adds a freshness that really takes these tacos to the next level. If you’re in a pinch, a store-bought version will still work, though!
Conclusion
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are the perfect combination of tender chicken, tangy sauce, and fresh toppings. They’re simple, quick, and packed with flavor—exactly what you want when you’re craving something satisfying and delicious. Whether you’re cooking for a family dinner or just treating yourself to taco night, these tacos will hit the spot every time. So grab your ingredients and get ready to enjoy a bite of taco perfection!
PrintShredded Chicken Tacos with Creamy Chimichurri Sauce
These flavorful shredded chicken tacos are topped with a creamy, tangy chimichurri sauce that brings vibrant flavor to every bite. Perfect for a quick, satisfying meal!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 tacos 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Creamy Chimichurri Sauce:
- 3 tbsp mayonnaise (e.g., Duke’s or Hellman’s)
- 3 tbsp plain Greek yogurt (full-fat preferred)
- 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
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 jalapeño, thinly sliced
- 1/4 cup finely chopped red onion
- 1 tbsp finely chopped cilantro
For the Tacos and Toppings:
- 6 small flour tortillas (about 5″ 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
- Make the Creamy Chimichurri Sauce:
In a small bowl, combine the Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, garlic, and salt.
Whisk until smooth and creamy. Taste and adjust salt if needed. Set aside. - Season the Chicken:
In a small bowl, mix together garlic powder, kosher salt, and black pepper.
Season the chicken breast evenly on all sides. Let sit for about 10 minutes at room temperature. - Cook the Chicken:
Heat avocado oil in a skillet over medium heat.
Add the seasoned chicken and cook for 4-5 minutes per side until browned and cooked through (internal temperature should reach 165°F).
Transfer to a bowl, cover with foil, and let rest for 5 minutes before shredding. - Cook the Jalapeños and Onions:
In the same skillet, add a couple of tablespoons of water to deglaze the pan, scraping up any browned bits.
Add the sliced jalapeños and chopped red onions. Cook for 3-4 minutes, stirring occasionally, until softened and slightly crispy. - Combine Chicken with Veggies:
Shred the rested chicken and add it, along with its juices, back into the skillet with the cooked jalapeños and onions.
Stir in the chopped cilantro. Mix well and turn off the heat. - Build the Tacos:
Warm the flour tortillas.
Layer with shredded romaine, sliced avocado, and the shredded chicken mixture.
Top with crumbled feta cheese and a generous drizzle of the creamy chimichurri sauce.
Notes
- Make it Spicy: Add more jalapeño slices or a pinch of chili flakes for extra heat.
- Substitute the Tortillas: Use corn tortillas for a gluten-free option.
- Meal Prep Tip: The chicken filling and chimichurri sauce can be prepared ahead of time for an easy meal.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg