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.
Ingredients
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
Instructions
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.
Season the Chicken: Mix garlic powder, salt, and pepper. Rub onto chicken breast and let rest 10 minutes at room temp.
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.
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.
Add Chicken Back: Add shredded chicken and its juices back to the pan. Stir in the chopped cilantro and remove from heat.
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