Taco night just got a major upgrade! If you’re craving a deliciously fresh and flavorful twist on the classic taco, look no further than Shredded Chicken Tacos with Creamy Chimichurri Sauce. This dish combines tender, seasoned chicken, sautéed veggies, and a tangy, creamy chimichurri sauce that will leave your taste buds dancing. These tacos are simple to make and perfect for busy weeknights or a fun gathering with friends and family.
In this article, we’ll guide you step-by-step on how to create the perfect shredded chicken tacos and give you all the tips you need to make this meal truly stand out. From the creamy chimichurri sauce to the juicy chicken filling, you’ll discover how easy it is to make this restaurant-quality dish at home.
What Makes Shredded Chicken Tacos with Creamy Chimichurri Sauce So Special?
Shredded Chicken Tacos with Creamy Chimichurri Sauce combine some of the best elements of Mexican cuisine with a fresh, zesty twist. The combination of flavorful chicken, sautéed vegetables, and the smooth, tangy chimichurri sauce offers the perfect balance of flavors. What truly sets these tacos apart is the homemade chimichurri sauce, which adds an exciting, herby kick to the dish that is both creamy and vibrant.
The contrast of textures—crispy lettuce, soft tortilla, creamy sauce, and tender chicken—creates a memorable eating experience. Whether you’re serving these tacos for a quick dinner, a party, or even meal prepping for the week, these tacos are sure to impress.
Ingredients You’ll Need for Shredded Chicken Tacos with Creamy Chimichurri Sauce
Before you dive into the preparation of these tacos, make sure you have all the necessary ingredients. Here’s a breakdown of what you’ll need:
For the Creamy Chimichurri Sauce:
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3 tbsp Mayonnaise (Duke’s or Hellman’s recommended)
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3 tbsp Plain Greek Yogurt (full-fat for extra creaminess)
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2 tbsp Minced Shallot
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1 tbsp Parsley, finely chopped
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1 tbsp Cilantro, finely chopped
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1 small Garlic clove, pressed or grated
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1 tbsp Extra Virgin Olive Oil
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2 tsp Red Wine Vinegar
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1/2 tsp Kosher Salt
For the Shredded Chicken Filling:
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2 tsp Avocado Oil (for cooking)
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8 oz Chicken Breast (boneless, skinless)
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1/2 tsp Garlic Powder
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1/2 tsp Kosher Salt
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1/2 tsp Freshly Cracked Black Pepper
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1 small Jalapeno, thinly sliced
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1/4 cup Red Onion, finely chopped
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1 tbsp Cilantro, finely chopped
For the Tacos and Toppings:
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6 small Flour Tortillas (about 5″ in diameter)
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1 1/2 cups Shredded Romaine Lettuce (or your favorite greens)
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1/4 cup Thinly Sliced Red Onion
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1/2 Medium Avocado, sliced or diced
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1/3 cup Crumbled Feta Cheese
These ingredients come together in a way that offers a variety of textures and flavors—from creamy, tangy, and spicy to fresh, crunchy, and savory. It’s the perfect combination that is sure to satisfy your taco cravings!
Step-by-Step Instructions to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce
Step 1: Prepare the Chimichurri Sauce
Start by preparing the creamy chimichurri sauce. In a small bowl, whisk together the following ingredients: mayonnaise, plain Greek yogurt, minced shallot, parsley, cilantro, garlic, olive oil, red wine vinegar, and kosher salt. Whisk until smooth and well combined. This sauce is the star of the dish, so be sure to taste it and adjust the seasonings if necessary. Set it aside while you prepare the rest of the dish.
Step 2: Cook the Chicken
Next, heat avocado oil in a skillet over medium heat. Season the chicken breast with garlic powder, kosher salt, and black pepper. Once the skillet is hot, place the chicken in the pan and cook it for about 5-6 minutes per side or until the chicken is fully cooked through (an internal temperature of 165°F).
Remove the chicken from the pan and allow it to rest for a few minutes before shredding it. Use two forks to shred the chicken into bite-sized pieces.
Step 3: Sauté the Veggies
In the same skillet, sauté the jalapeno, red onion, and cilantro for about 1-2 minutes until the veggies have softened slightly. The flavors from the chicken will infuse the veggies, adding depth to the filling. Once the veggies have softened, add the shredded chicken to the skillet and toss everything together until well combined. Let it cook for another 2-3 minutes so the flavors meld.
Step 4: Assemble the Tacos
To assemble your tacos, warm the flour tortillas in a dry skillet or microwave for about 20-30 seconds until they are soft and pliable. Start with a layer of shredded romaine lettuce (or your preferred greens) on each tortilla, then top with the chicken and veggie mixture.
Drizzle the creamy chimichurri sauce generously over the chicken, and finish by adding toppings like sliced red onion, avocado, and crumbled feta cheese. Serve the tacos immediately while they’re fresh and warm.
Tips for the Best Shredded Chicken Tacos
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Season the Chicken Well: Don’t skimp on seasoning the chicken with garlic powder, salt, and pepper. A well-seasoned chicken will enhance the overall flavor of the tacos.
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Make the Chimichurri Sauce Ahead: If you’re in a time crunch, feel free to make the chimichurri sauce in advance. It will keep well in the fridge for up to three days.
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Customize the Toppings: The beauty of tacos is their versatility! Add your favorite toppings like diced tomatoes, sour cream, or even a squeeze of lime for added brightness.
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Use Fresh Tortillas: Fresh, soft tortillas are key to making these tacos truly special. If possible, opt for freshly made tortillas from a local market or grocery store.
Why You’ll Love These Shredded Chicken Tacos with Creamy Chimichurri Sauce
These tacos offer a beautiful balance of flavors and textures. The creamy, herby chimichurri sauce complements the tender, seasoned chicken perfectly, while the fresh toppings like avocado and feta cheese bring both flavor and texture to each bite. The tacos are not overly heavy, making them perfect for a lighter meal that still satisfies.
Additionally, this recipe is customizable! Whether you prefer to swap out the chicken for a different protein like turkey or beef, or choose gluten-free tortillas, these tacos can easily be tailored to suit your preferences. The creamy chimichurri sauce is also flexible, allowing you to adjust the seasoning to your liking.
Nutritional Information
Each taco (with all toppings) contains approximately:
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Calories: 350-400 per taco
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Protein: 25-30g
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Fat: 18-20g
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Carbs: 30-35g
If you’re looking to make these tacos a bit lighter, you can reduce the amount of cheese or opt for a low-fat Greek yogurt in the chimichurri sauce. For added health benefits, add extra greens or swap out the flour tortillas for a low-carb version.
More Related Recipes You Might Enjoy
If you loved these Shredded Chicken Tacos with Creamy Chimichurri Sauce, check out these other delicious recipes from Time of Recipes:
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Street Corn Chicken Rice Bowl: A hearty and flavorful rice bowl with juicy chicken, sweet corn, and a tangy dressing.
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Ultimate Bacon Cheeseburger Nachos: A savory snack combining crispy nachos with juicy bacon and cheese for a satisfying bite.
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Seven Layer Chicken Burritos: A flavorful and hearty burrito filled with layers of chicken, beans, cheese, and more!
Frequently Asked Questions (FAQs) about Shredded Chicken Tacos with Creamy Chimichurri Sauce
1. Can I use a different protein for these tacos?
Yes! If you prefer, you can swap out the chicken for other proteins like turkey, beef, or even plant-based options like tofu or tempeh. Just be sure to adjust the seasoning and cooking method accordingly. If using beef or turkey, browning the meat in the skillet before adding the veggies will create a rich, flavorful base. Tofu can be sautéed or grilled for a delicious vegetarian alternative.
2. Can I make the chimichurri sauce ahead of time?
Absolutely! The chimichurri sauce can be made up to 2-3 days in advance and stored in the fridge. This will give the flavors time to meld together, making it even more flavorful when ready to serve. Just be sure to give it a quick stir before using, as it may thicken slightly when chilled.
3. How do I make these tacos gluten-free?
To make the tacos gluten-free, simply swap the flour tortillas for gluten-free tortillas, which are widely available at most grocery stores. You can also use lettuce leaves for a low-carb and gluten-free alternative, turning this into a refreshing lettuce wrap instead of a taco. Additionally, ensure all seasonings and ingredients are certified gluten-free.
4. Can I make the shredded chicken in a slow cooker or Instant Pot?
Yes, you can easily prepare the chicken in a slow cooker or Instant Pot for convenience. To cook in the slow cooker, add the seasoned chicken breasts with a little water or chicken broth, and cook on low for 4-6 hours. Shred the chicken once it’s fully cooked. In an Instant Pot, cook the chicken on high pressure for about 10 minutes, then shred. Both methods will result in tender, juicy chicken for your tacos!
Final Thoughts: Why You Should Make Shredded Chicken Tacos with Creamy Chimichurri Sauce Tonight
If you’re in the mood for tacos that are fresh, flavorful, and easy to make, Shredded Chicken Tacos with Creamy Chimichurri Sauce should be at the top of your list. With simple ingredients, a quick prep time, and a burst of vibrant flavors, this recipe is perfect for busy weeknights or any occasion that calls for tasty, satisfying food.
The combination of tender shredded chicken, zesty chimichurri sauce, and fresh toppings creates a taco experience that will quickly become a family favorite. Serve it up tonight and let these tacos take center stage at your dinner table!
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Easy Shredded Chicken Tacos with Creamy Chimichurri Sauce
- Total Time: 27 minutes
- Yield: 6 tacos 1x
- Diet: Gluten Free
Description
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a flavorful twist on traditional tacos. Packed with tender, seasoned chicken, fresh vegetables, and a creamy chimichurri sauce, each bite is a perfect blend of savory, tangy, and zesty flavors. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing meal, these tacos are easy to make and full of delicious ingredients that will leave everyone coming back for more.
Ingredients
For the Creamy Chimichurri Sauce:
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3 tbsp. Mayonnaise (such as Duke’s or Hellman’s)
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3 tbsp. plain Greek Yogurt (full-fat)
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2 tbsp. minced Shallot
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1 tbsp. finely chopped Parsley
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1 tbsp. finely chopped Cilantro
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1 small clove Garlic (pressed or grated)
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1 tbsp. Extra Virgin Olive Oil
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2 tsp. Red Wine Vinegar
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1/2 tsp. Kosher Salt
For the Shredded Chicken Filling:
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2 tsp. Avocado Oil
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8 oz. Chicken Breast
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1/2 tsp. Garlic Powder
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1/2 tsp. Kosher Salt
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1/2 tsp. freshly cracked Black Pepper
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1 small Jalapeno (thinly sliced)
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1/4 cup finely chopped Red Onion
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1 tbsp. finely chopped Cilantro
For the Tacos/Toppings:
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6 small Flour Tortillas (about 5” in diameter)
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1 1/2 cups shredded Romaine Lettuce (or your favorite greens)
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1/4 cup thinly sliced Red Onion
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1/2 medium Avocado (sliced or diced)
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1/3 cup crumbled Feta Cheese
Instructions
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Make the Chimichurri Sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, shallot, parsley, cilantro, garlic, olive oil, red wine vinegar, and kosher salt until smooth. Set aside.
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Cook the Chicken: Heat avocado oil in a skillet over medium heat. Season chicken breast with garlic powder, kosher salt, and black pepper. Cook chicken for 5-6 minutes per side until fully cooked. Remove from heat and shred the chicken using two forks.
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Sauté the Veggies: In the same skillet, sauté jalapeno, red onion, and cilantro for 1-2 minutes until softened. Add shredded chicken to the skillet and toss to combine.
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Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Layer with shredded lettuce, chicken mixture, and chimichurri sauce. Top with red onion, avocado, and crumbled feta cheese. Serve immediately and enjoy!
Notes
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Substitutions: Feel free to swap out the flour tortillas for gluten-free tortillas or lettuce wraps for a low-carb version.
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Make-Ahead: The chimichurri sauce can be made ahead and stored in the fridge for up to 3 days.
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Protein Options: You can substitute the chicken with other proteins like turkey, beef, or even tofu for a plant-based option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner, Mexican
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Keywords: Shredded Chicken Tacos with Creamy Chimichurri Sauce, Chimichurri Sauce Tacos, Easy Chicken Tacos, Creamy Chimichurri Chicken, Healthy Taco Recipe, Quick Taco Dinner, Flavorful Chicken Tacos, Mexican Taco Recipes