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Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe

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4 from 6 reviews

These Shredded Chicken Tacos with Creamy Chimichurri Bliss offer a flavorful and quick Mexican-inspired dinner option. Featuring tender, pan-cooked chicken breast combined with sautéed jalapeños and red onions, these tacos are topped with creamy chimichurri sauce made from Greek yogurt and fresh herbs. Perfectly customizable and ready in under an hour, they make an ideal weeknight meal bursting with fresh and vibrant flavors.

  • Total Time: 45 minutes
  • Yield: 3 tacos

Ingredients

For the Tacos

  • 1 pound Chicken Breast (can be substituted with thighs or rotisserie chicken)
  • 1 whole Jalapeño (adds spiciness; can be replaced with bell pepper)
  • 1 whole Red Onion (sharp flavor; can use green or pickled onions)
  • 1 whole Avocado (optional for creaminess)
  • 1 cup Feta Cheese (can substitute with cotija)
  • 2 cups Romaine Lettuce (alternative: shredded kale or arugula)
  • 4-6 pieces Flour Tortillas (use smaller for bites or larger for hearty tacos)

For the Creamy Chimichurri Sauce

  • ½ cup Greek Yogurt (substitute with sour cream if preferred)
  • ¼ cup Mayonnaise (light mayo option available)
  • ¼ cup Fresh Herbs (Parsley & Cilantro, adjusted based on taste)
  • 2 tablespoons Olive Oil (extra virgin recommended)
  • 1 tablespoon Red Wine Vinegar (substitutable with apple cider vinegar)
  • 1 clove Garlic (fresh preferred for sharper flavor)
  • Salt (to taste)

Instructions

  1. Make the Chimichurri Sauce: In a medium bowl, whisk together Greek yogurt, mayonnaise, minced shallot, chopped parsley, chopped cilantro, olive oil, red wine vinegar, minced garlic, and salt to taste until smooth and creamy.
  2. Prepare the Chicken: Season the chicken breast with garlic powder, salt, and pepper and let it rest for 10 minutes to absorb the flavors.
  3. Cook the Chicken: Heat oil in a skillet over medium heat. Add the seasoned chicken and cook for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove from skillet and let rest.
  4. Sauté Vegetables: In the same skillet, add chopped jalapeños and red onions. Cook for 3-4 minutes while stirring frequently, deglazing the pan with a splash of water to loosen browned bits.
  5. Shred and Combine Chicken: Shred the rested chicken breasts and return them to the skillet with the cooked vegetables. Stir in chopped cilantro and heat through for 2-3 minutes to meld flavors.
  6. Warm Tortillas: Warm the flour tortillas either in a dry skillet over medium heat or in the microwave for 20-30 seconds until pliable.
  7. Assemble Tacos: Layer each tortilla with romaine lettuce, sliced avocado, the shredded chicken and vegetable mixture, and feta cheese. Drizzle generously with the creamy chimichurri sauce before serving.

Notes

  • You can substitute chicken thighs or rotisserie chicken for the chicken breast to save time or add different flavor.
  • Adjust the amount of jalapeño or replace with bell pepper to control spice levels.
  • Use cotija cheese instead of feta for a more authentic Mexican touch.
  • The chimichurri sauce can be customized by using sour cream instead of Greek yogurt and adjusting herbs to preference.
  • Leftover chicken mixture stores well in the refrigerator for up to 3 days.
  • Warming tortillas properly prevents cracking and enhances texture.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

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