If you’re craving a taco experience that bursts with vibrant flavors and luscious textures, the Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe will quickly become your go-to. This dish marries tender, perfectly seasoned shredded chicken with a dreamy, herb-infused chimichurri sauce that adds just the right touch of creaminess and zing. Every bite is a wonderful mix of fresh herbs, creamy feta, and a little kick from jalapenos, wrapped in soft flour tortillas — a truly irresistible combination that feels both comforting and exciting.
Ingredients You’ll Need
The beauty of this Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe lies in its straightforward, accessible ingredients that come together to create a feast of flavor. Each item plays a vital role, from the tangy and herby chimichurri sauce to the tender chicken and fresh taco toppings that add crunchy texture and bright color.
- Mayonnaise (3 tbsp.): Adds creaminess and balances the acidity of the sauce with a smooth, rich base.
- Plain Greek Yogurt (3 tbsp.): Brings tang and extra creaminess to the chimichurri sauce while keeping it light.
- Minced Shallot (2 tbsp.): Offers subtle sweetness and a delicate onion flavor to the sauce.
- Finely Chopped Parsley (1 heaping tbsp.): Provides fresh, grassy notes essential to chimichurri’s herbaceous character.
- Finely Chopped Cilantro (2 heaping tbsp. total): Adds a bright, citrusy punch that livens up the chicken and sauce.
- Small Garlic Clove (1, pressed): Delivers a sharp, aromatic bite that wakes up the taste buds.
- Extra Virgin Olive Oil (1 tbsp.): Boosts the sauce with fruity richness and smooth texture.
- Red Wine Vinegar (2 tsp.): Adds acidity to balance the creamy elements and enhance the herbs.
- Kosher Salt (around 1 tsp. total): Heightens all the flavors, making each ingredient shine.
- Avocado Oil (2 tsp.): Perfect for cooking the chicken with a mild, buttery flavor.
- Chicken Breast (8 oz.): The star protein, tender and flavorful when cooked right.
- Garlic Powder (1/2 tsp.): Layers gentle garlicky warmth to the chicken seasoning.
- Freshly Cracked Black Pepper (1/2 tsp.): Adds subtle heat and depth.
- Small Jalapeno (1, thinly sliced): Provides a fresh, crisp heat that complements the creamy sauce.
- Finely Chopped Red Onion (1/4 cup): Offers sharpness and crunch, balancing the soft chicken.
- Flour Tortillas (6 small): Soft and warm wraps that hold all the goodness together.
- Shredded Romaine Lettuce (1 1/2 cups): Adds a refreshing crunch and bright green color.
- Sliced or Diced Avocado (1/2 medium): Brings buttery richness and a smooth texture.
- Crumbled Feta Cheese (1/3 cup): Salty and tangy, it’s the perfect finishing touch to the tacos.
How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Step 1: Make the Creamy Chimichurri Sauce
Start off by mixing the Greek yogurt and mayonnaise in a small bowl; these create the luscious creamy base of the sauce. Into that, add minced shallot, the finely chopped parsley and cilantro, extra virgin olive oil, red wine vinegar, pressed garlic, and kosher salt. Whisk everything until the ingredients meld into a smooth, herb-packed sauce. Give it a taste, and adjust the salt if you like. This sauce is the magic that will carry the whole taco, so be sure to set it aside and let those flavors settle.
Step 2: Season the Chicken
Grab your chicken breast and give it a flavorful boost with a simple seasoning mix of garlic powder, kosher salt, and freshly cracked black pepper. Rub the seasoning evenly all over the chicken and let it sit for about ten minutes at room temperature — this short rest helps the meat soak up the flavors and will give you a juicier result when cooking.
Step 3: Cook the Chicken
Heat avocado oil in a pan over medium heat and gently cook the seasoned chicken breast for about 4 to 5 minutes per side. You want a nice golden brown crust with the inside cooked through to 165 degrees Fahrenheit. Once done, transfer the chicken to a bowl and cover it loosely with foil. Letting it rest for at least five minutes makes shredding easier and locks in the juices for moist, tender chicken shreds.
Step 4: Cook the Jalapenos and Red Onions
Keeping the delicious browned bits left in the pan after cooking chicken, add a splash of water to deglaze. Use a wooden spatula to scrape those flavorful bits loose—this liquid is pure taste concentrated. Toss in the thinly sliced jalapenos and chopped red onions, cooking them over medium heat for 3 to 4 minutes until softened with just a touch of crispiness. This mix adds a smoky heat and sweetness that beautifully complements the chicken.
Step 5: Mix in the Shredded Chicken
Shred your rested chicken directly in the bowl using two forks, pulling it apart into tender strands. Transfer the shredded chicken along with any resting juices back into the pan with the jalapenos and onions. This step lets the flavors mingle and keeps the chicken juicy and perfectly seasoned.
Step 6: Add Cilantro
Finish off the savory chicken mix by stirring in finely chopped cilantro. Turn off the heat, and let the warmth of the pan gently wilt the herbs, infusing the dish with their lively aroma and bright flavor. This simple step elevates the whole taco filling to the next level.
Step 7: Build the Tacos
Warm your flour tortillas until soft and pliable. Start by layering shredded romaine lettuce on each tortilla for a crisp base, then pile on the flavorful shredded chicken mixture and fresh avocado slices or pieces. Sprinkle crumbled feta cheese over the top and generously drizzle the creamy chimichurri sauce. Serve immediately while everything is warm and fresh, and prepare for a taco night full of smiles.
How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Garnishes
Garnishing your tacos with a little extra cilantro or a wedge of lime can brighten each bite and add fresh fragrance. Thinly sliced radishes or a sprinkle of smoked paprika on top can create exciting visual appeal and wonderful texture contrasts that make your tacos feel extra special.
Side Dishes
Pair these tacos with a light black bean salad, Mexican street corn, or even a simple bowl of tortilla chips and salsa. The freshness and spice of these sides complement the creamy chimichurri and tender chicken beautifully, rounding out the meal with balanced flavors and textures.
Creative Ways to Present
Looking to impress? Serve these tacos family-style on a vibrant platter garnished with colorful vegetables and fresh herbs. Or try using small mini tortillas for bite-sized tacos at a party, offering a cute and mess-free way for guests to indulge their cravings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shredded chicken and chimichurri sauce separately in airtight containers. This keeps the chicken moist and the sauce fresh, so nothing gets soggy before your next meal. Lettuce and avocado are best added fresh when you reheat the tacos.
Freezing
Shredded chicken can be frozen in a freezer-safe bag or container for up to 3 months. The creamy chimichurri sauce does not freeze well due to the dairy content, so it’s best made fresh or kept refrigerated for just a few days.
Reheating
Reheat the shredded chicken gently in a skillet over medium heat or in the microwave to avoid drying it out. Warm the tortillas separately, and add fresh toppings and sauce just before serving for the best flavor and texture experience.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are actually quite forgiving and stay juicy even when shredded. Just adjust the cooking time until they reach an internal temperature of 165 degrees Fahrenheit.
Is it okay to substitute Greek yogurt with sour cream?
Yes, sour cream can be a good substitute, giving the creamy chimichurri sauce a slightly tangier and richer profile. Just use full-fat sour cream for the best texture.
How spicy are these tacos?
The heat comes mainly from the fresh jalapenos, which you can adjust or omit if you prefer a milder finish. The creamy sauce also helps temper any spiciness.
Can these tacos be made gluten-free?
Definitely! Swap out the flour tortillas for corn tortillas or gluten-free wraps to keep this dish suitable for gluten-sensitive friends or family.
What can I use instead of feta cheese?
If feta isn’t your favorite, crumbled queso fresco or cotija cheese make excellent alternatives, delivering mild saltiness and a crumbly texture that works perfectly here.
Final Thoughts
Trying the Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe is like discovering a fresh, vibrant twist on classic tacos that never gets old. It’s one of those recipes that brings people together around the table with just the right balance of comforting and exciting flavors. Once you make it, it’s going to be a favorite in your rotation — perfect for weeknights, casual gatherings, or any time you want a taco night to feel a little extra special. Dive in and enjoy every delicious bite!
Print
Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Halal
Description
Delicious and easy-to-make shredded chicken tacos served with a vibrant and creamy chimichurri sauce. Perfect for a quick weeknight dinner, these tacos combine tender pan-seared chicken with sautéed jalapeños and onions, fresh herbs, creamy avocado, and tangy feta cheese wrapped in warm flour tortillas.
Ingredients
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
Chicken and Vegetables
- 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
Assembly
- 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
- Make the Creamy Chimichurri Sauce: In a small bowl, whisk together 3 tablespoons of full-fat plain Greek yogurt, 3 tablespoons of mayonnaise, 2 tablespoons of minced shallot, 1 heaping tablespoon of finely chopped parsley, 1 heaping tablespoon of finely chopped cilantro, 1 tablespoon of extra virgin olive oil, 2 teaspoons of red wine vinegar, 1 small pressed or grated garlic clove, and 1/2 teaspoon kosher salt. Taste and adjust seasoning if needed then set aside.
- Season the Chicken: In a small bowl, combine 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper. Rub this seasoning evenly all over one 8-ounce chicken breast. Let it rest at room temperature for about 10 minutes to absorb the flavors.
- Cook the Chicken: Heat 2 teaspoons of avocado oil in a skillet over medium heat. Add the seasoned chicken breast and cook for 4 to 5 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C). Transfer the chicken to a bowl, cover with foil, and let it rest for at least 5 minutes before shredding.
- Cook the Jalapeños and Red Onions: In the same pan used for the chicken, add a couple tablespoons of water to deglaze, scraping up the browned bits with a wooden spatula to create a flavorful base. Add the thinly sliced jalapeños and finely chopped red onions, then cook for 3 to 4 minutes, stirring occasionally, until softened and slightly crispy.
- Mix in the Shredded Chicken: Shred the rested chicken breast with forks while the vegetables cook, then transfer the shredded chicken and any juices from the resting bowl back into the skillet with the jalapeños and onions.
- Add Cilantro: Stir in 1 tablespoon of finely chopped cilantro and mix well. Turn off the heat.
- Build the Tacos: Warm the flour tortillas. Layer shredded romaine lettuce, sliced or diced avocado, and the shredded chicken mixture onto each tortilla. Top with crumbled feta cheese and drizzle generously with the creamy chimichurri sauce. Serve the tacos warm and enjoy!
Notes
- For extra heat, add more jalapeños or include some of the seeds.
- Use full-fat Greek yogurt for a creamier sauce.
- Flour tortillas can be substituted with corn tortillas for a gluten-free option.
- The chicken can be cooked in advance and reheated for convenience.
- Make sure to let the chicken rest before shredding to retain juices and tenderness.
