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Shredded Chicken Tacos with Creamy Chimichurri Sauce

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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!

Ingredients

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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

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