Name: Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tbsp. Mayonnaise (like Duke’s or Hellman’s); 3 tbsp. plain Greek Yogurt (full-fat); 2 tbsp. minced Shallot; 1 tbsp. finely chopped Parsley; 1 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; 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 Red Onion (finely chopped); 1 tbsp. Cilantro (finely chopped); 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

If you’re searching for a quick and sensational new weeknight dinner, Shredded Chicken Tacos with Creamy Chimichurri Sauce are about to become your go-to favorite. These tacos pack incredible layers of flavor: juicy seasoned chicken, crunchy greens, ripe avocado, tangy feta, and that nest of creamy, herby chimichurri sauce tying everything together in a warm tortilla. Bursting with color and freshness, this recipe takes classic tacos up a notch with just a handful of ingredients, and best of all, it comes together in around 30 minutes. Let’s embark on a delicious journey and create Shredded Chicken Tacos with Creamy Chimichurri Sauce you’ll want to share with everyone you know!

Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Shredded Chicken Tacos with Creamy Chimichurri Sauce is in their simplicity—each ingredient pitches in to create layers of flavor, crisp texture, or a pop of color. Don’t skip on quality here; every addition plays a supporting and sometimes starring role in the final bite!

Mayonnaise: Adds richness and creaminess to the chimichurri sauce—choose a good mayo like Duke’s or Hellman’s.
Greek Yogurt: Full-fat plain yogurt brings a tang and lightness, balancing the sauce perfectly.
Minced Shallot: Provides a gentle oniony bite and a hint of sweetness to the sauce.
Finely Chopped Parsley: Gives freshness and a burst of color to the chimichurri.
Finely Chopped Cilantro: Offers classic chimichurri flavor and aromatic depth.
Small Garlic Clove: Pressed or grated for pungent, zippy flavor.
Extra Virgin Olive Oil: Adds smoothness and rounds out the sauce with its fruity note.
Red Wine Vinegar: Brings a pop of brightness and acidity—essential for a lively chimichurri!
Kosher Salt: Pulls all the flavors together in the sauce and seasoning.
Avocado Oil: Perfect for pan-cooking the chicken with a high smoke point and subtle taste.
Chicken Breast: The protein center of the tacos—cooks up beautifully moist and juicy.
Garlic Powder: Reinforces the chicken with a little extra savory depth.
Freshly Cracked Black Pepper: For warmth and aroma in every bite of chicken.
Jalapeno: Thinly sliced for a gentle kick of heat and crunch.
Red Onion: Adds a sweet, crisp sharpness both cooked and raw as a topping.
Flour Tortillas: Soft, pliable, and perfect for nestling all that goodness inside—about 5 inches in diameter is ideal.
Shredded Romaine Lettuce: Gives the tacos lightness and crunch—swap in other greens if you wish!
Avocado: Creamy, rich, and cooling—slice or dice as you fancy.
Crumbled Feta Cheese: Brings tang and salinity, finishing each taco on a savory high note.

How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce

Step 1: Whip Up the Creamy Chimichurri Sauce

Grab a small bowl and whisk together mayonnaise, Greek yogurt, finely minced shallot, parsley, cilantro, grated garlic, olive oil, red wine vinegar, and kosher salt. Give it a good mix until the sauce is creamy and speckled with herbs. Taste and add a touch more salt if needed. Set it aside so the flavors really come alive while you prep the rest.

Step 2: Season the Chicken

Mix garlic powder, kosher salt, and freshly cracked black pepper in a bowl. Rub this seasoning mix all over the chicken breast, making sure it’s evenly coated. Let the seasoned chicken sit at room temperature for about ten minutes—this helps it cook up juicy and deeply flavored.

Step 3: Cook the Chicken

Heat avocado oil in a skillet over medium heat. Place your chicken breast in and let it cook undisturbed until well browned—about 4 to 5 minutes per side. The goal is a beautifully golden outside and a firm, moist inside. Once it hits 165 F at the thickest point, move the chicken to a bowl, cover with foil, and let it rest for at least five minutes before shredding with two forks.

Step 4: Sauté the Jalapenos and Red Onions

With your chicken resting, keep the flavorful bits in the pan! Add a bit of water and use a spatula to scrape up all that savory goodness from the bottom. Toss in the sliced jalapenos and chopped red onion, letting them sizzle until soft but slightly crispy—around 3 to 4 minutes. Those caramelized edges deliver serious flavor.

Step 5: Mix in the Shredded Chicken

Now that your chicken is beautifully shredded, slide it—along with any juices—from its bowl back into the pan with the sautéed onions and jalapenos. Stir everything together over the gentle heat until it’s thoroughly mixed and warmed through.

Step 6: Add Fresh Cilantro

Turn off the heat and sprinkle in your freshly chopped cilantro, folding it into the chicken mixture. This gives a final note of brightness and that signature chimichurri character, pulling all those savory elements together.

Step 7: Build the Tacos

Warm your flour tortillas—either in a dry skillet or wrapped in foil in the oven. Layer on the romaine lettuce, avocado slices, shredded chicken mixture, and red onions. Top with crumbled feta cheese, then drizzle generously with the creamy chimichurri sauce. Your Shredded Chicken Tacos with Creamy Chimichurri Sauce are ready to devour while they’re still warm and irresistible!

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce

Garnishes

The finishing touches make all the difference with these tacos. Add extra chopped cilantro, some sliced radishes for crunch, a splash of lime juice for zing, or a sprinkle of flaky salt. That last drizzle of creamy chimichurri sauce on top gives every taco the satisfying final note it deserves.

Side Dishes

Round out your meal with vibrant sides like grilled street corn, a crunchy jicama slaw, or smoky black beans. Even a simple bowl of chips and fresh salsa turns these Shredded Chicken Tacos with Creamy Chimichurri Sauce into a true fiesta. Don’t forget your favorite cold drink—these tacos are bold enough to pair with anything from iced tea to a spicy margarita!

Creative Ways to Present

Turn taco night into a playful taco bar by setting out all the elements family-style—everyone can build their own just how they like. Or, for an appetizer twist, roll the filling in smaller tortillas to make Shredded Chicken Tacos with Creamy Chimichurri Sauce street taco sliders. They’re equally stunning served open-faced on tostada shells for a light and colorful lunch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover shredded chicken mixture and creamy chimichurri sauce in airtight containers in the fridge. All the components—chicken, sauce, and toppings—can be stored separately for easy stacking when it’s time for round two. The flavors meld even more beautifully by the next day, making leftovers a real treat.

Freezing

For longer storage, freeze the shredded chicken mixture (not the sauce or fresh toppings) in a well-sealed container for up to two months. When you’re ready for another round of Shredded Chicken Tacos with Creamy Chimichurri Sauce, just thaw the chicken in the fridge overnight or use your microwave’s defrost setting.

Reheating

Reheat the shredded chicken gently on the stove over medium-low heat or in the microwave, splashing a little water or chicken broth into the pan to keep everything moist. Give the sauce a good stir and allow it to come up to room temperature before drizzling over warm tacos for maximum flavor and creaminess.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred the meat and toss it with the seasonings right before adding to the pan with the sautéed vegetables, then continue as directed for delicious Shredded Chicken Tacos with Creamy Chimichurri Sauce without extra cooking time.

Is there a way to make this recipe dairy-free?

Yes—swap the Greek yogurt for a favorite plant-based yogurt and use a vegan mayo. Skip the feta or choose a dairy-free alternative. The creamy chimichurri will still be luscious and vibrant, and your tacos remain just as enticing!

Can I prepare the sauce and chicken ahead of time?

You can make both the shredded chicken and creamy chimichurri sauce up to two days in advance. Store them separately in the fridge and assemble the tacos just before serving for the freshest, most flavorful results.

What if I don’t like cilantro?

If cilantro isn’t your thing, simply use more parsley in both the sauce and the chicken filling, or try a mix of parsley and fresh basil for a gentler but still super-green and herby chimichurri.

Will corn tortillas work instead of flour?

Definitely—corn tortillas are a wonderful gluten-free substitute and bring a lovely flavor of their own. Warm them gently to prevent splitting, then build your Shredded Chicken Tacos with Creamy Chimichurri Sauce as you normally would for traditional flair.

Final Thoughts

Go ahead and invite your favorite people to the table—these Shredded Chicken Tacos with Creamy Chimichurri Sauce make taco night something truly special. With their bright flavors, satisfying textures, and a stunning creamy drizzle, they’re as fun to eat as they are to make. Give them a try tonight, and you just might have found your new midweek obsession!