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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cilantro: Stir in 1 tablespoon finely chopped cilantro with the chicken and vegetables. Turn off the heat.
- 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
