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Shredded Chicken Tacos with Creamy Chimichurri Sauce

Shredded Chicken Tacos with Creamy Chimichurri Sauce Bliss

Delight in these Shredded Chicken Tacos with Creamy Chimichurri Sauce, a perfect blend of flavors and textures for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2 tacos
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chimichurri Sauce
  • 1/4 cup Plain Greek Yogurt Use full-fat for best flavor
  • 1/4 cup Mayonnaise Substitute with Greek yogurt for a lighter option
  • 1 tablespoon Red Wine Vinegar Apple cider vinegar can work in a pinch
  • 1 clove Garlic Fresh is preferred
  • Minced Shallot Can be replaced with finely chopped red onion
  • Finely Chopped Parsley Substitute with cilantro for a different flavor profile
  • Finely Chopped Cilantro Can be omitted
  • 1/4 cup Extra Virgin Olive Oil Substitute with any neutral oil
  • Kosher Salt For seasoning, adjust to taste
Tacos
  • 2 tablespoons Avocado Oil For cooking the chicken
  • 2 pieces Chicken Breast Alternatively, use chicken thighs for more flavor
  • 1 teaspoon Garlic Powder Adjust quantities based on preference
  • 1 teaspoon Salt Adjust quantities based on preference
  • 1 teaspoon Black Pepper Adjust quantities based on preference
  • 1 piece Jalapeño Omit for a milder flavor
  • 1 small Red Onion Shallots or green onions can be used
  • 4 pieces Flour Tortillas Corn tortillas for gluten-free option
  • 1 cup Shredded Romaine Lettuce Substitute with any leafy green
  • 1 piece Avocado Can be omitted for lighter version
  • 1/2 cup Feta Cheese Substitute with cotija or omit for dairy-free

Equipment

  • Skillet
  • Medium bowl
  • whisk
  • Meat thermometer

Method
 

Chimichurri Sauce Preparation
  1. In a medium bowl, whisk together the Greek yogurt, mayonnaise, shallot, parsley, cilantro, garlic, and red wine vinegar. Slowly drizzle in the olive oil while whisking until smooth and creamy.
  2. Taste and adjust seasoning with kosher salt as needed. Set aside.
Chicken Preparation and Cooking
  1. Pat the chicken breasts dry and mix garlic powder, salt, and pepper in a small bowl. Rub seasoning on chicken.
  2. Let chicken rest for about 10 minutes.
  3. Heat avocado oil in a skillet over medium heat. Cook chicken for 4-5 minutes per side until golden and internal temperature reaches 165°F.
  4. Remove chicken and let it rest for 5 minutes before shredding.
Vegetable Preparation
  1. In the same skillet, add jalapeños and red onion, and splash water to deglaze the pan.
  2. Cook for 3-4 minutes until vegetables soften and are fragrant.
Taco Assembly
  1. Warm tortillas in a dry skillet or microwave for about 20 seconds.
  2. Layer tacos with shredded lettuce, chicken mixture, avocado slices, and feta cheese. Drizzle with chimichurri sauce.
  3. Serve warm and enjoy!

Notes

For best texture, assemble tacos right before serving to avoid sogginess. Store components separately to maintain crispness.