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
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cilantro: Stir in the chopped cilantro into the pan with the chicken and vegetables. Remove the heat.
- 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
