Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a deliciously fresh and flavorful meal perfect for a quick weeknight dinner. Tender, pan-seared chicken breast is seasoned and shredded, then combined with sautéed jalapenos and red onions for a lightly spicy filling. The tacos are topped with crisp romaine lettuce, creamy avocado, crumbled feta cheese, and finished off with a tangy, herbaceous creamy chimichurri sauce made from Greek yogurt, mayonnaise, fresh herbs, and garlic. Ready in just 30 minutes, these tacos bring vibrant colors and a burst of fresh flavors into every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Ingredients
For the Creamy Chimichurri Sauce
- 3 tbsp plain Greek yogurt (full-fat preferred)
- 3 tbsp mayonnaise (such as Duke’s or Hellman’s)
- 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 (Diamond Crystal)
For the Chicken
- 8 oz chicken breast
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt (Diamond Crystal)
- 1/2 tsp freshly cracked black pepper
- 2 tsp avocado oil (or olive oil)
For the Vegetables and Toppings
- 1 small jalapeno (thinly sliced)
- 1/4 cup finely chopped red onion
- 1 tbsp finely chopped cilantro
- 6 small flour tortillas (about 5 inches in diameter)
- 1 1/2 cups shredded romaine lettuce (or preferred 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 the Greek yogurt, mayonnaise, minced shallot, chopped parsley, chopped cilantro, extra virgin olive oil, red wine vinegar, pressed garlic, and kosher salt until smooth and combined. Taste and adjust seasoning if necessary. Set aside to let the flavors meld.
- Season the Chicken: In a small bowl, mix the garlic powder, kosher salt, and freshly cracked black pepper. Rub this seasoning all over the chicken breast. Let the chicken sit at room temperature for about ten minutes to absorb the flavors.
- Cook the Chicken: Heat the avocado oil in a pan over medium heat. Add the seasoned chicken breast and cook for 4-5 minutes per side until it is browned and cooked through, reaching an internal temperature of 165°F. Transfer the chicken to a bowl and cover with foil to rest for at least five minutes.
- Cook the Jalapenos and Red Onions: Using the same pan, add a couple tablespoons of water and scrape up the browned bits with a wooden spatula to create a flavorful liquid. Add the sliced jalapenos and chopped red onions to the pan and cook, stirring occasionally, for 3-4 minutes until softened and slightly crispy.
- Mix in the Shredded Chicken: Shred the rested chicken with two forks in the bowl, then transfer the shredded chicken and its juices back into the pan with the jalapenos and onions.
- Add Cilantro: Stir in the finely chopped cilantro and turn off the heat.
- Build the Tacos: Warm the flour tortillas. Layer shredded romaine lettuce, sliced avocado, and the shredded chicken mixture onto each tortilla. Top with thinly sliced red onion, crumbled feta cheese, and drizzle generously with the creamy chimichurri sauce. Serve warm and enjoy!
Notes
- Using full-fat Greek yogurt in the chimichurri sauce creates a richer, creamier texture.
- Letting the chicken rest after cooking ensures it remains juicy and easier to shred.
- If you prefer a spicier taco, leave some jalapeno seeds in the slices.
- Flour tortillas can be swapped out for corn tortillas for a gluten-free option.
- Feta cheese adds a salty tang that balances the creaminess of the sauce and avocado.
- You can prepare the chimichurri sauce in advance and store it in the refrigerator for up to 3 days.