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Shredded Chicken Tacos with Creamy Chimichurri Recipe

ByMadison
Jump to Recipe·5 from 32 reviews

If you’re craving something fresh, flavorful, and downright irresistible, you’re in for a treat with my Shredded Chicken Tacos with Creamy Chimichurri Recipe. This isn’t your average taco night; it’s a vibrant mix of tender shredded chicken, a zesty and creamy chimichurri sauce, and crunchy fresh toppings that will make your taste buds sing. Trust me, once you try this, it’ll be a go-to in your recipe rotation. Stick around, and I’ll walk you through every step so your tacos turn out perfectly every time.

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Why This Recipe Works

  • Balanced Flavors: The creamy chimichurri gives a bright, herbaceous zip that perfectly complements the savory, juicy shredded chicken.
  • Simple Ingredients: Using everyday staples means you can whip these tacos up anytime without hunting for special items.
  • Quick & Easy: Ready in just about 30 minutes, this recipe fits perfectly into busy weeknights or relaxed weekend dinners.
  • Flexible & Customizable: Whether you tweak the heat level or swap out toppings, you can personalize these tacos to your liking.
Shredded Chicken Tacos with Creamy Chimichurri, easy chicken taco recipes, flavorful taco ideas, healthy chicken tacos, vibrant chimichurri sauce recipes - 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

This Shredded Chicken Tacos with Creamy Chimichurri Recipe combines fresh herbs, creamy textures, and a gentle kick from jalapenos, making every bite exciting and satisfying. Each ingredient plays a role, from the tender chicken that’s perfectly seasoned to that luscious chimichurri sauce that brings everything together beautifully.

Shredded Chicken Tacos with Creamy Chimichurri, easy chicken taco recipes, flavorful taco ideas, healthy chicken tacos, vibrant chimichurri sauce recipes - 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 & Greek Yogurt: These blend into a creamy base for the chimichurri that’s rich but not heavy—Greek yogurt adds tang and cuts the mayo’s richness.
  • Shallot & Garlic: Essential aromatics that offer subtle sharpness and depth in the sauce.
  • Fresh Parsley & Cilantro: They give that unmistakable bright, herbal punch that defines chimichurri.
  • Extra Virgin Olive Oil & Red Wine Vinegar: These provide the perfect acidic and fruity balance in the sauce.
  • Chicken Breast: Lean and easy to shred, it absorbs the seasoning beautifully and stays juicy when cooked right.
  • Avocado Oil: I love it for cooking the chicken because of its neutral flavor and high smoke point.
  • Jalapeno & Red Onion: They add a little heat and crunch sautéed just enough to bring their flavors forward without losing texture.
  • Flour Tortillas: Soft and pliable, perfect for holding all those luscious fillings without breaking.
  • Romaine Lettuce, Avocado & Feta Cheese: Fresh, creamy, and tangy toppings that layer in texture and balance the richness of the meat and sauce.
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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.

Tweak to Your Taste

One of the best parts about this Shredded Chicken Tacos with Creamy Chimichurri Recipe is how easy it is to adapt. Over time, I’ve learned to make little tweaks to suit different moods or what’s on hand—feel free to experiment and make it your own.

  • Spice it Up: I sometimes swap the jalapeno for serrano peppers or add a pinch of smoked paprika to the chicken seasoning when I want a smoky heat.
  • Make it Dairy-Free: Leaving out the feta and swapping Greek yogurt for a coconut-based alternative works beautifully for dairy-free versions.
  • Add Veggies: Roasted corn or diced tomatoes are great to toss in if you want extra color and sweetness.
  • Use Corn Tortillas: If you prefer corn over flour, these tacos taste just as good wrapped in smaller corn tortillas.

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

Step 1: Whisk together the Creamy Chimichurri sauce

I like to start by mixing up the sauce because it gives those flavors some time to meld while I prep the rest. Grab a small bowl and combine the Greek yogurt, mayonnaise, minced shallot, chopped parsley and cilantro, olive oil, red wine vinegar, garlic, and salt. Whisk everything until it’s smooth and creamy. Take a little taste — if it needs a bit more zing, a pinch more salt really wakes it up. Set this aside and let it get those lovely flavors mingling.

Step 2: Season the chicken breast

Pat your chicken breast dry and rub it all over with garlic powder, kosher salt, and freshly cracked black pepper. I usually mix these spices in a small bowl first so I’m sure the seasoning is even. Then, let it sit at room temperature for about 10 minutes—this step really helps the chicken cook evenly and absorb that seasoning better.

Step 3: Cook the chicken until juicy and golden

Heat avocado oil in a pan over medium heat. Once hot, add the chicken breast and cook for 4 to 5 minutes per side. You want that golden-brown crust but not overcooked—aim for an internal temperature of 165°F. When done, transfer the chicken to a bowl and cover it with foil. This resting step locks in juices and makes shredding easier.

Step 4: Sauté jalapenos and red onions to boost flavor

Here’s a little trick I use: After the chicken is out, don’t clean the pan! Add a few tablespoons of water and scrape up the browned bits with a wooden spoon — that’s pure flavor magic. Then toss in the sliced jalapenos and chopped red onion. Cook them for about 3 to 4 minutes, stirring occasionally, until softened and slightly crispy around the edges. This base adds a wonderful bite to the filling.

Step 5: Shred the chicken and mix everything in the pan

While the veggies are cooking, shred your rested chicken right in the bowl. Pour all those delicious juices back into the pan on top of the jalapenos and onions, add the shredded chicken, and toss it all together. Finish by folding in fresh chopped cilantro, then turn off the heat to keep the herbs bright and fresh.

Step 6: Assemble your tacos like a pro

Warm your flour tortillas gently in a dry pan or microwave. Then layer in shredded romaine lettuce for crunch, spoon on a generous amount of the shredded chicken mix, top with sliced or diced avocado, and sprinkle some crumbled feta cheese. Don’t forget the star: a good drizzle of that creamy chimichurri sauce over the top. Serve them warm and watch everyone go back for seconds.

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Pro Tips for Making Shredded Chicken Tacos with Creamy Chimichurri Recipe

  • Rest the Chicken: I can’t stress enough—letting the chicken rest after cooking keeps it juicy and makes shredding a breeze.
  • Don’t Wash Your Pan Between Steps: Scraping those browned bits adds deep flavor to your veggies and fills your kitchen with amazing smells.
  • Fresh Herbs Matter: Using fresh parsley and cilantro in the chimichurri gives a vibrant, bright taste that canned or dried herbs can’t mimic.
  • Warm Tortillas Properly: Heating your tortillas just before assembly makes them pliable and keeps your tacos from falling apart.

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Recipe

Shredded Chicken Tacos with Creamy Chimichurri, easy chicken taco recipes, flavorful taco ideas, healthy chicken tacos, vibrant chimichurri sauce recipes - 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 it comes to garnishes, I keep things simple but flavorful. I love the creamy tang of crumbled feta cheese alongside fresh sliced avocado—it adds richness that balances the tangy chimichurri. A few extra sprigs of cilantro on top brighten things right up. If you want to add texture, a quick squeeze of lime juice and a sprinkle of thinly sliced radishes add a fantastic crunch and a peppery kick.

Side Dishes

Keep your side dishes light and fresh to complement the flavors—Spanish rice is a classic choice, or try a simple black bean salad tossed with lime and cilantro. I also love serving these tacos with a side of roasted sweet corn or grilled veggies when I want to make it a full fiesta.

Creative Ways to Present

For a fun dinner party, arrange these shredded chicken tacos on a long platter, filling each tortilla just barely and letting guests build their own creations. You can also put out little bowls of each topping and sauce, turning taco night into a festive, communal experience that’s both interactive and delicious.

Make Ahead and Storage

Storing Leftovers

I usually store the shredded chicken mixture separately from the tortillas and toppings in airtight containers in the fridge. It keeps well for up to 3 days. This way, the tortillas stay fresh and don’t get soggy, and you can assemble fresh tacos whenever hunger strikes.

Freezing

I’ve frozen the shredded chicken filling successfully—just pop it in a freezer-safe container and thaw overnight in the fridge. The flavors stay intact, and it reheats quickly. I don’t freeze the sauce or fresh toppings, though; those are best fresh whenever possible.

Reheating

To reheat leftovers, I warm the chicken mixture gently in a pan over medium heat, adding a splash of water or olive oil to bring back moisture. Then I warm tortillas separately and assemble right before serving to keep textures crisp and fresh.

FAQs

  1. Can I use chicken thighs instead of chicken breast for this recipe?

    Absolutely! Chicken thighs are juicier and a bit more forgiving if you’re worried about drying out the meat. Just adjust the cooking time slightly since thighs can cook faster. The chimichurri sauce pairs wonderfully with the richer flavor of thighs.

  2. Is it okay to make the creamy chimichurri sauce ahead of time?

    Yes, and in fact, letting the sauce sit for an hour or two enhances the flavors. Just store it in an airtight container in the fridge. Bring it to room temperature before serving to get the full herbal brightness.

  3. Can I make these tacos gluten-free?

    Definitely! Swap out the flour tortillas for your favorite corn tortillas or even lettuce wraps. The filling and sauce are naturally gluten-free, so you won’t miss a thing.

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

    After letting the chicken rest, I use two forks to pull it apart—it’s quick and easy. If you prefer, you can also shred it using a stand mixer with the paddle attachment on low speed for about 30 seconds.

Final Thoughts

I’ve made these Shredded Chicken Tacos with Creamy Chimichurri Recipe countless times for casual dinners and special occasions, and every time they’re a hit. The charm lies in how fresh and adaptable they are, plus the creamy sauce that’s honestly addictive. Give this recipe a go—you’ll find it’s as rewarding to make as it is to eat. Trust me, your taco nights will never be the same!

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Shredded Chicken Tacos with Creamy Chimichurri Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 32 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 tacos
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican
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Description

These shredded chicken tacos are packed with flavor and topped with a creamy chimichurri sauce that perfectly complements the tender chicken. Quick to prepare and cook, this recipe is perfect for a delicious and satisfying meal at home.

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

Shredded Chicken Filling

  • 2 tsp avocado oil
  • 8 oz chicken breast
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 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 inches 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 Greek yogurt, mayonnaise, minced shallot, chopped parsley, chopped cilantro, olive oil, red wine vinegar, pressed garlic, and kosher salt until well combined. Taste and adjust salt if needed. Set aside.
  2. Season the Chicken: In another bowl, mix garlic powder, kosher salt, and freshly cracked black pepper. Season the chicken breast evenly with this mixture and let it rest at room temperature for 10 minutes.
  3. Cook the Chicken: Heat avocado oil in a pan over medium heat. Cook the chicken breast for 4 to 5 minutes per side until browned and the internal temperature reaches 165°F. Transfer to a bowl, cover with foil, and let rest for at least 5 minutes.
  4. Cook Jalapenos and Red Onions: Add 2 tablespoons of water to the same pan and scrape up the browned bits. Add sliced jalapenos and chopped red onion, then sauté for 3 to 4 minutes until softened and slightly crispy.
  5. Mix in the Shredded Chicken: Shred the rested chicken while the vegetables cook, then return the shredded chicken and any juices to the pan with jalapenos and onions.
  6. Add Cilantro: Stir in the chopped cilantro into the pan with the chicken and vegetables. Remove the heat.
  7. Build the Tacos: Warm the flour tortillas. Layer shredded romaine, sliced avocado, and the shredded chicken mixture into each tortilla. Top with crumbled feta cheese and drizzle with the creamy chimichurri sauce. Serve warm.

Notes

  • For a spicier taco, leave some jalapeno seeds when slicing or add hot sauce as desired.
  • You can substitute chicken thighs for a juicier texture.
  • Use corn tortillas to make this dish gluten free.
  • The creamy chimichurri sauce can be made ahead and refrigerated for up to 2 days.
  • Letting the chicken rest before shredding keeps it moist.
  • Feel free to add other toppings like diced tomatoes or sour cream.

Nutrition

  • Serving Size: 1 taco
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 420 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 60 mg

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