Introduction

These shredded chicken tacos with creamy chimichurri sauce bring vibrant flavors and a satisfying texture to your table. The tender chicken pairs perfectly with a zesty, herb-packed sauce for a fresh twist on a classic favorite.

Three soft white tortillas folded and filled with shredded cooked chicken mixed with green herbs and small pieces of red onion, topped with fresh green lettuce leaves, thin slices of green jalapeño, and a drizzle of white creamy sauce with visible herbs. One taco has thin slices of avocado at the bottom layer. The tacos rest on a white plate with a small white bowl of the same creamy sauce in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp. Mayonnaise (like Duke’s or Hellman’s)
3 tbsp. plain Greek Yogurt (full-fat)
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
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
6 small Flour Tortillas (about 5″ 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

Step 1: Make the creamy chimichurri sauce by combining Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, garlic, and kosher salt in a small bowl. Whisk until smooth and season to taste with extra salt if needed. Set aside.
Step 2: Season the chicken breast evenly with garlic powder, kosher salt, and freshly cracked black pepper. Let it rest at room temperature for about 10 minutes.
Step 3: Heat avocado oil in a pan over medium heat. Cook the chicken breast for 4-5 minutes on each side until browned and cooked through (internal temperature 165°F). Transfer to a bowl, cover with foil, and let rest at least 5 minutes before shredding.
Step 4: In the same pan, add a couple tablespoons of water and scrape up the browned bits with a wooden spatula to create a flavorful base. Add sliced jalapenos and chopped red onions, cooking for 3-4 minutes until softened and slightly crispy.
Step 5: While peppers and onions cook, shred the rested chicken. Return the shredded chicken and any juices to the pan with the jalapenos and onions.
Step 6: Stir in the finely chopped cilantro and turn off the heat under the pan.
Step 7: To assemble, warm the flour tortillas and layer with shredded romaine, avocado slices, and the shredded chicken mixture. Top with crumbled feta and drizzle generously with the creamy chimichurri sauce. Serve immediately while warm.

Tips & Variations

Use full-fat Greek yogurt for a richer sauce and creamier texture.
Substitute chicken thighs for juicier, more flavorful meat if preferred.
Add a squeeze of fresh lime juice to the chimichurri for extra brightness.
For a smoky touch, grill the chicken instead of pan-cooking.
Swap flour tortillas for corn tortillas for a gluten-free option.

Storage

Store leftover shredded chicken and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a pan or microwave until warmed through. Add fresh toppings and the sauce just before serving to keep the tacos fresh and vibrant.

How to Serve

The image shows four soft tacos on a white plate placed on a white marbled surface. Each taco is made with a lightly toasted flour tortilla folded in half. Inside, the bottom layer consists of bright green lettuce leaves and avocado slices with a smooth texture. On top of that, shredded, cooked chicken with a golden-brown color is spread evenly. The chicken is covered with a creamy white sauce speckled with green herbs, adding a moist look. The tacos are arranged close to each other, showing a mix of textures and colors with the warm tortilla, fresh greens, and saucy chicken layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the creamy chimichurri sauce ahead of time?

Yes, the sauce can be made up to a day in advance. Keep it covered and refrigerated, then whisk briefly before serving.

What can I use instead of mayonnaise in the sauce?

You can substitute extra Greek yogurt or use a vegan mayo to suit dietary preferences, though the flavor and texture may vary slightly.