Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
These Shredded Chicken Tacos with Creamy Chimichurri Sauce offer a delicious twist on classic tacos featuring tender, pan-seared chicken, sautéed jalapeños and red onions, and a flavorful, creamy chimichurri made from Greek yogurt, mayonnaise, herbs, and garlic. Finished with fresh avocado, crisp romaine, and tangy feta cheese, these tacos are vibrant, easy to prepare, and perfect for a quick weeknight dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 tacos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
Creamy Chimichurri Sauce
- 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 (Diamond Crystal preferred)
Chicken and Seasoning
- 2 tsp. Avocado Oil
- 8 oz. Chicken Breast
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Kosher Salt (Diamond Crystal preferred)
- 1/2 tsp. freshly cracked Black Pepper
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″ 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 plain full-fat Greek yogurt, 3 tablespoons mayonnaise, 2 tablespoons minced shallot, 1 heaping tablespoon finely chopped parsley, 1 heaping tablespoon finely chopped cilantro, 1 tablespoon extra virgin olive oil, 2 teaspoons red wine vinegar, 1 small pressed or grated garlic clove, and 1/2 teaspoon kosher salt. Taste and add more salt if needed. Set aside.
- Season the Chicken: Combine 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper in a small bowl. Season the 8-ounce chicken breast evenly on all sides with this mixture. Allow it to sit at room temperature for about 10 minutes.
- Cook the Chicken: Heat 2 teaspoons avocado oil in a skillet over medium heat. Cook the seasoned chicken breast for 4 to 5 minutes on each side until browned and the internal temperature reaches 165°F. Remove from heat, transfer the chicken to a bowl, cover with foil, and let rest for at least 5 minutes before shredding.
- Cook the Jalapenos and Red Onions: Using the same pan with browned bits, add a couple tablespoons of water and scrape the bottom with a wooden spatula to release the flavorful browned bits. Add the sliced jalapenos and chopped red onions to the pan and sauté for 3 to 4 minutes, stirring occasionally, until softened and slightly crispy.
- Mix in the Shredded Chicken: While vegetables cook, shred the rested chicken in the bowl. Transfer the shredded chicken along with any accumulated juices back to the pan with the jalapenos and onions.
- Add Cilantro: Stir in 1 tablespoon finely chopped cilantro into the chicken and vegetable mixture. Turn off the heat under the pan.
- Build the Tacos: Warm the 6 flour tortillas. Layer shredded romaine lettuce, then the chicken mixture, then sliced avocado inside each tortilla. Top with crumbled feta cheese and drizzle generously with the creamy chimichurri sauce. Serve immediately while warm.
Notes
- To warm tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds or heat briefly in a dry skillet.
- Use full-fat Greek yogurt for the best creamy texture in the chimichurri sauce.
- Adjust the amount of jalapeno based on your preferred spice level.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Substitute corn tortillas for a gluten-free option, though flavor and texture will differ slightly.
Keywords: shredded chicken tacos, creamy chimichurri sauce, chicken breast tacos, easy taco recipe, healthy chicken tacos, stovetop chicken tacos
