Shredded Chicken Tacos with Creamy Chimichurri

Busy weeknights call for meals that are fast, fabulous, and totally satisfying—and these Shredded Chicken Tacos with Creamy Chimichurri Sauce check every box. If you’ve ever wished your Taco Tuesday had a little more flair without the extra effort, this is your moment, friend. With juicy seasoned chicken, zesty jalapeños, and a dreamy chimichurri sauce that you’ll want to drizzle on everything, this recipe brings bold flavor and comforting simplicity to your dinner table.

Whether you’re feeding picky kids, impressing your partner, or just need something delicious now (hello, post-Zoom exhaustion), these tacos are your new go-to.

Why You’ll Love These Shredded Chicken Tacos with Creamy Chimichurri Sauce

Let’s be real—tacos already have a special place in our hearts. But these? These tacos go above and beyond. Here’s why:

• Quick and doable: You’ll be done in about 30 minutes, start to finish.
• Bold, fresh flavor: That creamy chimichurri sauce is like the overachiever of sauces—bright, herby, and luxuriously smooth.
• Crowd-pleaser: Even the pickiest eaters can customize their taco toppings.
• Versatile: Great for lunch, dinner, or your next girls’ night in with margaritas (just saying).

Ingredients You’ll Need

For the Creamy Chimichurri Sauce:

• 3 tbsp Greek yogurt (or sour cream)
• 3 tbsp mayonnaise
• 2 tbsp minced shallot
• 1 heaping tbsp chopped parsley
• 1 heaping tbsp chopped cilantro
• 1 tbsp olive oil
• 2 tsp red wine vinegar
• 1 small garlic clove, grated
• ½ tsp kosher salt (plus more to taste)

For the Shredded Chicken Filling:

• 2 tsp avocado oil (or olive oil)
• 8 oz chicken breast
• Seasoning blend:
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper
• 1 small jalapeño, thinly sliced (optional if you’re spice-sensitive)
• ¼ cup chopped red onion
• 1 tbsp chopped cilantro

For the Tacos:

• 6 small flour tortillas (about 5” each)
• Shredded romaine or your favorite greens
• Sliced avocado
• Crumbled feta cheese

Step-by-Step Instructions

1. Make That Creamy Chimichurri Sauce

In a small bowl, whisk together the Greek yogurt, mayo, shallot, parsley, cilantro, olive oil, vinegar, garlic, and salt. Taste it—adjust salt if needed. Set it aside and try not to eat it with a spoon (I struggle too).

2. Season the Chicken

Mix the garlic powder, kosher salt, and pepper in a small bowl. Rub this onto your chicken breast and let it sit for 10 minutes while you gather your other taco toppings (or sip some wine).

3. Cook the Chicken

In a skillet over medium heat, add avocado oil. Cook the chicken 4–5 minutes per side until golden and cooked through (165°F internal temp). Move it to a bowl, cover with foil, and let it rest.

4. Get Those Veggies Sizzlin’

Using the same pan (because fewer dishes = happiness), pour in 2 tbsp water and scrape up those glorious browned bits. Toss in the jalapeños and red onions. Sauté for 3–4 minutes until they’re softened and slightly crispy on the edges.

5. Shred and Return

Shred the rested chicken and add it, plus any juices, back into the pan with the veggies.

6. Finish with Freshness

Stir in the chopped cilantro and turn off the heat. Your kitchen probably smells amazing by now—lean into it.

7. Assemble Your Tacos

Warm up those tortillas, then layer with romaine, avocado slices, that mouthwatering chicken mixture, feta crumbles, and a generous drizzle of creamy chimichurri sauce. Chef’s kiss.

Aneta’s Kitchen Tip

If your sauce feels too thick, add a splash of olive oil or water to thin it out. And don’t stress if your jalapeños aren’t perfectly sliced—this isn’t a cooking competition (though your family might act like judges).

This Shredded Chicken Tacos with Creamy Chimichurri became a staple in my house after a “what-can-I-make-with-this-chicken” moment turned into full-blown taco obsession. It’s now on our regular dinner rotation—and my kids fight over the last tortilla.

FAQs About Shredded Chicken Tacos with Creamy Chimichurri Sauce

Conclusion

Whether you’re trying to shake up your usual dinner routine or simply craving a comforting, flavor-packed meal, these Shredded Chicken Tacos with Creamy Chimichurri Sauce are the answer. They’re fast, flexible, and oh-so-satisfying—the kind of dish that’ll earn you some serious kitchen cred without breaking a sweat.

Ready to wow your taste buds? These tacos are calling your name. 🌮💚

Discover More Chicken Magic Favorites

If these Shredded Chicken Tacos with Creamy Chimichurri Sauce made your taste buds sing, you’ll definitely want to explore more flavorful, easy-to-make chicken dishes that are perfect for busy weeknights or weekend gatherings. Here are some crave-worthy recipes from Chicken Magic Recipes that pair beautifully with today’s tacos or inspire your next kitchen adventure:

• Craving more taco goodness? Try these zesty and satisfying Easy Chicken Tacos for a simple weeknight win with minimal prep.
• For something warm, layered, and full of Southwestern flair, don’t miss the cheesy and comforting Chicken Taco Casserole.
• If you’re a fan of light and refreshing flavors, this creamy Healthy Avocado Chicken Salad is perfect for lunch or a light dinner.
• And if you want to take the bold taco flavor up a notch, you have to check out the fiery, flavor-packed Chicken Birria Tacos.

Your next favorite chicken recipe is just a click away—explore, enjoy, and let the magic continue! 🌮

Shredded Chicken Tacos with Creamy Chimichurri

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• Author: Aneta
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

These Shredded Chicken Tacos with Creamy Chimichurri Sauce are the perfect blend of juicy, seasoned chicken, zesty herbed sauce, and fresh toppings—all wrapped in a warm tortilla. Quick to make and full of bold flavor, they’re ideal for busy weeknights, taco Tuesdays, or entertaining guests with zero stress.

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Ingredients

Scale 1x2x3x

For the Creamy Chimichurri Sauce:

• 3 tbsp Greek Yogurt (plain, full-fat preferred)

• 3 tbsp Mayonnaise

• 2 tbsp minced Shallot

• 1 heaping tbsp finely chopped Parsley

• 1 heaping tbsp finely chopped Cilantro

• 1 tbsp Extra Virgin Olive Oil

• 2 tsp Red Wine Vinegar

• 1 small Garlic Clove, pressed or grated (about 1 tsp)

• ½ tsp Kosher Salt (plus more to taste)

For the Shredded Chicken Filling:

• 2 tsp Avocado Oil (or olive oil)

• 8 oz Chicken Breast

• Homemade Seasoning Blend:

  • ½ tsp Garlic Powder

  • ½ tsp Kosher Salt

  • ½ tsp Cracked Black Pepper

• 1 small Jalapeño, thinly sliced (optional)

• ¼ cup finely chopped Red Onion

• 1 tbsp finely chopped Cilantro

For the Tacos & Toppings:

• 6 small Flour Tortillas (about 5” each)

• Shredded Romaine Lettuce (or any greens)

• Sliced Avocado

• Crumbled Feta Cheese

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Instructions

1. Make the Chimichurri Sauce: In a small bowl, whisk together yogurt, mayo, shallot, parsley, cilantro, olive oil, vinegar, garlic, and salt until smooth. Taste and adjust seasoning as needed. Set aside.

2. Season the Chicken: Mix garlic powder, salt, and pepper. Rub onto chicken breast and let rest 10 minutes at room temp.

3. Cook the Chicken: Heat oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until browned and internal temp hits 165°F. Transfer to a bowl, cover with foil, and rest 5 minutes before shredding.

4. Sauté Veggies: In the same skillet, add 2 tbsp water to deglaze the pan. Scrape up the browned bits. Add jalapeños and red onions; cook for 3–4 minutes until tender.

5. Add Chicken Back: Add shredded chicken and its juices back to the pan. Stir in the chopped cilantro and remove from heat.

6. Assemble Tacos: Warm tortillas. Layer with romaine, chicken mixture, avocado slices, and feta. Drizzle generously with chimichurri sauce. Serve warm.

Notes

Short on time? Swap in rotisserie chicken.
Spice level: Skip the jalapeño or remove seeds for a milder version.
Sauce tip: Add a splash of water or olive oil if you prefer a thinner chimichurri sauce.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 taco
• Calories: 260 kcal
• Sugar: 1 g
• Sodium: 380 mg
• Fat: 17 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 17 g
• Cholesterol: 45 mg