Shredded Chicken Tacos with Creamy Chimichurri Recipe

ByLily
Jump to Recipe· 4.9 from 5 reviews

If you’re anything like me and crave tacos with a punch of flavor that’s both fresh and comforting, then you’re absolutely going to love this Shredded Chicken Tacos with Creamy Chimichurri Recipe. It’s that perfect balance of juicy, tender chicken mingling with a zesty, creamy sauce that makes every bite a joy. Whether it’s for a quick weeknight dinner or impressing friends during taco night, these tacos never disappoint.

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Why This Recipe Works

  • Perfect balance of flavors: The creamy chimichurri sauce adds a tangy freshness that complements the tender shredded chicken beautifully.
  • Simple ingredients, big impact: Using everyday pantry staples like mayo, Greek yogurt, and fresh herbs creates a sauce that feels gourmet without the fuss.
  • Quick yet satisfying: Ready in about 30 minutes, it’s an ideal recipe for anyone wanting a home-cooked meal without spending hours.
  • Versatile and customizable: Whether you like it spicy, extra tangy, or with added veggies, this recipe adapts to your taste buds without skipping a beat.
Shredded Chicken Tacos with Creamy Chimichurri, chicken tacos, chimichurri sauce recipe, taco night ideas, easy flavorful tacos - Three white soft tacos are placed closely on a metal tray with a white marbled surface underneath. Each taco has a layer of light green lettuce at the bottom, followed by orange shredded chicken mixed with bits of red onion and dark green sliced jalapeños. On top of the chicken is a sprinkle of white crumbly cheese. Thin slices of bright green avocado are tucked on the side of the tacos. In the top left corner of the tray, a white bowl holds a creamy sauce with small green herb pieces visible. The overall look is fresh with soft, layered textures. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic behind these Shredded Chicken Tacos with Creamy Chimichurri Recipe lies not just in the combos but also in the quality of the ingredients. Each ingredient plays a key role, creating layers of flavor and texture that keep you coming back for more.

Shredded Chicken Tacos with Creamy Chimichurri, chicken tacos, chimichurri sauce recipe, taco night ideas, easy flavorful tacos - Flat lay of a small bowl of creamy white mayonnaise, a small bowl of thick plain Greek yogurt, a small bowl of minced pale purple shallot, a small bowl of finely chopped bright green parsley, a small bowl of finely chopped vibrant cilantro, one small peeled garlic clove, a small bowl of golden extra virgin olive oil, a small bowl of deep red wine vinegar, a small bowl of coarse kosher salt, one whole uncracked brown chicken breast, one small bowl of thinly sliced fresh green jalapeno, one small bowl of finely chopped deep red onion, one small bowl of bright green chopped cilantro, one stack of six fresh, soft, pale beige small flour tortillas, a small pile of shredded crisp green romaine lettuce, half a fresh ripe avocado sliced, and a small bowl of crumbled white feta cheese—all arranged symmetrically on a clean white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Mayonnaise: Adds rich creaminess and a slightly tangy base for the chimichurri sauce.
  • Greek Yogurt (full-fat): Balances mayo’s richness with a fresh and creamy texture, plus it’s great for digestion.
  • Minced Shallot: Gives a mild onion flavor that’s less sharp than regular onions, perfect for a fresh sauce.
  • Parsley & Cilantro: These fresh herbs bring brightness, one adding earthiness and the other a citrusy zest.
  • Garlic: Essential for adding depth and a tiny bite to the sauce.
  • Extra Virgin Olive Oil: Brings smoothness and enhances the flavors in the chimichurri sauce.
  • Red Wine Vinegar: Offers acidity that wakes up the sauce, making it vibrant.
  • Chicken Breast: Lean, easy to shred, and soaks up the savory seasoning perfectly.
  • Avocado Oil: Neutral-flavored with a high smoke point, ideal for searing chicken without burning.
  • Garlic Powder, Kosher Salt, Black Pepper: Basic but must-have seasonings for flavor layering.
  • Jalapeno: Adds just the right amount of heat and a touch of crunch when cooked.
  • Red Onion: Offers sweetness and texture when softened with the jalapenos.
  • Flour Tortillas: Soft, warm, and the perfect vehicle for all the delicious filling.
  • Romaine Lettuce: Adds freshness and crunch for contrast.
  • Avocado: Creamy and buttery, making the taco even more luscious.
  • Feta Cheese: Brings tangy, salty notes that really highlight the chimichurri.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Shredded Chicken Tacos with Creamy Chimichurri Recipe is how easily it bends to your preferences. Sometimes I spice things up with extra jalapenos; other times, I swap the feta for a milder cheese or leave it out altogether for a dairy-free twist.

  • Make it Spicy: I love adding a pinch of smoked paprika or chipotle powder to the chicken seasoning to give it a smoky kick that plays beautifully against the fresh chimichurri.
  • Go Vegan: Swap chicken for sautéed mushrooms or jackfruit, and substitute mayo for a vegan mayo to keep that creamy magic.
  • Extra Veggies: Toss in diced bell peppers or corn for some crunch and sweetness – it’s a fun way to stretch the meal with extra color.
  • Low Carb: Skip the tortillas and pile everything on leafy greens for a refreshing lettuce wrap version.

Step-by-Step: How I Make Shredded Chicken Tacos with Creamy Chimichurri Recipe

Step 1: Whip up the Creamy Chimichurri Sauce

Start by mixing mayonnaise, full-fat Greek yogurt, minced shallot, finely chopped parsley and cilantro, grated garlic, olive oil, red wine vinegar, and kosher salt in a bowl. Whisk it all together until it’s smooth and creamy. I always taste and adjust the salt here—sometimes it needs a pinch more to really pop. This sauce is the heart of the recipe, so don’t rush it!

Step 2: Season the Chicken Right

Combine garlic powder, kosher salt, and freshly cracked black pepper, then rub the spice mix all over the chicken breast. I like to let it sit at room temperature for about 10 minutes; this helps the chicken cook more evenly and absorb those flavors better. Trust me, that small step makes a difference.

Step 3: Cook and Rest the Chicken

Heat avocado oil in a skillet over medium heat. Cook the chicken breast about 4-5 minutes on each side, looking for a nice golden-brown crust. Use a thermometer if you have one—165°F ensures it’s perfectly cooked and juicy. Once done, transfer it to a bowl, cover with foil, and rest for at least five minutes before shredding. This keeps all the juices locked in.

Step 4: Sauté Jalapenos and Red Onions

While the chicken’s resting, use the same pan to cook the jalapenos and red onions. Add a splash of water to deglaze the browned bits—that’s where the flavor lives! Cook everything together for about 3-4 minutes until softened and slightly crispy. The spice from the jalapenos and sweetness from the onions create an amazing aroma that lets you know you’re on the right track.

Step 5: Bring it all Together with Cilantro

Shred your rested chicken directly in its bowl, then add it back to the pan with the jalapenos and onions. Toss to combine, then stir in the chopped cilantro right at the end—off the heat to keep that fresh herbal kick intact. This step is where the filling transforms from good to unforgettable.

Step 6: Build Your Shredded Chicken Tacos with Creamy Chimichurri Recipe

Warm up your small flour tortillas. On each, layer shredded romaine lettuce, slices of creamy avocado, generous piles of the shredded chicken mixture, and a sprinkle of crumbled feta. Then, drizzle that luscious creamy chimichurri sauce on top. Serve immediately while everything’s warm, and prepare for compliments flowing your way.

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Tips from My Kitchen

  • Resting the Chicken: Don’t rush this step! Letting the chicken rest after cooking locks in juices and makes shredding easier.
  • Pan Deglazing Magic: Using water to scrape up those browned bits adds incredible depth; never skip it when cooking the jalapenos and onions.
  • Fresh Herbs Last: Stir in the cilantro last and off the heat to keep its flavor bright and fresh.
  • Toasting Tortillas: Warm your tortillas over medium heat for a few seconds each side to make them pliable and flavorful without drying out.

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Recipe

Shredded Chicken Tacos with Creamy Chimichurri, chicken tacos, chimichurri sauce recipe, taco night ideas, easy flavorful tacos - The image shows three soft white tortillas folded in half and filled with shredded seasoned chicken, green leafy lettuce, thin slices of avocado at the bottom, and sliced jalapeños scattered on top. There is a creamy white sauce with herbs drizzled over the filling. The tacos are placed closely together on a white plate with a white marbled surface underneath. In the background, there is a white bowl filled with the same creamy sauce. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve these tacos, I love topping them with extra fresh cilantro leaves for a burst of green and a squeeze of lime to brighten everything up. Some diced red onion on top adds crunch and a touch of sharpness that contrasts the creaminess perfectly. If I’m feeling adventurous, a few pickled jalapeno slices give a tangy heat that wakes up the palate.

Side Dishes

These tacos pair wonderfully with a simple side of Mexican street corn (elote), black bean salad, or even a fresh tomato and cucumber salad tossed with lime and chili powder. For a relaxed evening, some crispy sweet potato fries hit the spot, too. The key is to keep sides light so the tacos stay the star.

Creative Ways to Present

For a party, I’ve assembled these shredded chicken tacos on a large wooden board, with all the toppings in little bowls arranged beautifully around it—lettuce, feta, avocado slices, chimichurri sauce—all letting guests build their own personalized tacos. It’s festive and turns taco night into a fun interactive experience. Plus, it looks amazing on Instagram!

Make Ahead and Storage

Storing Leftovers

I usually store leftover shredded chicken separate from the creamy chimichurri sauce to keep textures fresh. Pop the chicken in an airtight container and refrigerate for up to 3 days. Likewise, the sauce keeps well in a small jar, just give it a good stir before serving again.

Freezing

If you want to freeze some shredded chicken (without the sauce), pack it into freezer-safe bags or containers. It freezes well for about 2 months. When you’re ready to eat, thaw overnight in the fridge then reheat gently on the stove or in the microwave before mixing in any fresh ingredients.

Reheating

To warm leftover shredded chicken, I return it to a skillet over low-medium heat with a splash of water to prevent drying out. Stir often and heat until warmed through. I add the fresh cilantro and jalapenos after reheating to preserve their brightness. The creamy chimichurri sauce I add straight from the fridge when serving, which tastes amazing even cold.

FAQs

  1. Can I use chicken thighs instead of chicken breasts for this Shredded Chicken Tacos with Creamy Chimichurri Recipe?

    Absolutely! Chicken thighs are even juicier and more forgiving if you tend to overcook meat. Just adjust the cooking time slightly, as thighs might take a bit longer to reach the safe internal temperature of 165°F. They shred beautifully and add extra richness to the tacos.

  2. How spicy are these tacos? Can I make them milder?

    These tacos have a gentle kick from the jalapenos, but it’s not overpowering. To make them milder, simply reduce the jalapeno amount or remove the seeds before slicing. The creamy chimichurri sauce also helps mellow out any heat.

  3. Can I prepare the creamy chimichurri sauce ahead of time?

    Yes, and it actually tastes even better after sitting a few hours or overnight in the fridge, allowing the flavors to meld beautifully. Just give it a quick stir before serving.

  4. What’s the best way to shred the cooked chicken?

    My favorite method is to use two forks to pull the chicken apart in the bowl where it rested; the residual heat and juices help make shredding easy and keep the meat moist.

Final Thoughts

Honestly, this Shredded Chicken Tacos with Creamy Chimichurri Recipe is one of those meals I find myself making again and again because it just works. It’s quick, versatile, and packed with bold yet balanced flavors. If you want a fresh twist on classic tacos that’ll wow your family or guests, trust me—this recipe has got your back. Go ahead, give it a try and enjoy all the smiles at the dinner table!

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Shredded Chicken Tacos with Creamy Chimichurri Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 5 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 tacos
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
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Description

These Shredded Chicken Tacos with Creamy Chimichurri Sauce combine tender, seasoned chicken with a flavorful homemade sauce and fresh toppings for a delicious and easy-to-make meal perfect for any occasion.

Ingredients

Creamy Chimichurri Sauce

  • 3 tbsp mayonnaise (Duke’s or Hellman’s)
  • 3 tbsp plain Greek yogurt (full-fat)
  • 2 tbsp minced shallot
  • 1 heaping tbsp finely chopped parsley
  • 1 heaping tbsp finely chopped cilantro
  • 1 small garlic clove (pressed or grated)
  • 1 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1/2 tsp kosher salt (Diamond Crystal)

Shredded Chicken Filling

  • 2 tsp avocado oil
  • 8 oz chicken breast
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt (Diamond Crystal)
  • 1/2 tsp freshly cracked black pepper
  • 1 small jalapeno (thinly sliced)
  • 1/4 cup finely chopped red onion
  • 1 tbsp finely chopped cilantro

Tacos and Toppings

  • 6 small flour tortillas (about 5″ in diameter)
  • 1 1/2 cups shredded romaine lettuce or favorite greens
  • 1/4 cup thinly sliced red onion
  • 1/2 medium avocado (sliced or diced)
  • 1/3 cup crumbled feta cheese

Instructions

  1. Make the Creamy Chimichurri Sauce: In a small bowl, whisk together 3 tablespoons plain 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 until thoroughly combined. Taste and adjust salt if needed. Set aside.
  2. Season the Chicken: In a small bowl, mix 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper. Rub this seasoning evenly over an 8-ounce chicken breast. Let the chicken sit at room temperature for about 10 minutes to absorb the flavors.
  3. Cook the Chicken: Heat 2 teaspoons avocado oil in a skillet over medium heat. Cook the seasoned chicken breast for 4 to 5 minutes per side until browned and fully cooked with an internal temperature of 165°F. Transfer the chicken to a bowl, cover it with foil, and let it rest for at least 5 minutes.
  4. Cook the Jalapenos and Red Onions: In the same skillet, add a couple tablespoons of water and scrape up the browned bits with a wooden spatula to create a flavorful base. Add the thinly sliced jalapenos and finely chopped red onions. Cook for 3 to 4 minutes, stirring occasionally, until softened and slightly crispy.
  5. Mix in the Shredded Chicken: While the jalapenos and onions cook, shred the rested chicken breast with two forks. Return the shredded chicken and any accumulated juices back to the skillet with the vegetables.
  6. Add Cilantro: Stir in 1 tablespoon finely chopped cilantro with the chicken and vegetables. Turn off the heat.
  7. Build the Tacos: Warm the flour tortillas. Layer shredded romaine lettuce, sliced avocado, and the shredded chicken filling in each tortilla. Top with crumbled feta cheese and drizzle generously with the creamy chimichurri sauce. Serve warm.

Notes

  • Use full-fat Greek yogurt for the best creamy texture and flavor in the chimichurri sauce.
  • If you prefer a spicier kick, leave the jalapeno seeds in or add extra slices.
  • Flour tortillas can be substituted with corn tortillas for a gluten-free option, but note diet labeling accordingly.
  • Letting the chicken rest before shredding ensures it stays juicy and tender.
  • To make ahead, prepare the chimichurri sauce and chicken filling separately and assemble tacos just before serving.

Nutrition

  • Serving Size: 1 taco
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 55 mg

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