The sizzling sound of chicken in a hot skillet always stirs something special in my kitchen. Today, I’m sharing a recipe that’s taken my weeknight dinners to new heights: Shredded Chicken Tacos with Creamy Chimichurri Sauce. This small-batch recipe serves 2-3, perfect for those nights when you crave a homemade meal without having to deal with a mound of leftovers. You’ll love how quickly these tacos come together, with the warm, tender chicken paired with fresh greens and a delightful zesty sauce. Plus, you can easily customize the toppings to suit your family’s taste, adding a fun twist for everyone. Ready to take your taco night to the next level? Let’s dive in!
Why Are These Tacos So Good?
Bold flavors: The shredded chicken pairs beautifully with the vibrant, zesty chimichurri, creating a taste sensation that will keep you coming back for more.
Customizable toppings: You can tailor each taco to suit your family’s preferences, whether you prefer a bit of heat with jalapeños or a cool crunch from avocado.
Quick prep: In just 30 minutes, you can whip up a delicious meal that’s perfect for busy weeknights.
Small-batch perfection: This recipe is designed for 2-3 servings, making it a fantastic option for intimate dinners without overwhelming leftovers.
Crowd-pleaser: Elevate your taco night and impress your guests, whether you’re serving these alongside Honey Pepper Chicken or Chicken Teriyaki Noodles.
Shredded Chicken Tacos with Creamy Chimichurri Sauce Ingredients
For the Tacos
• Chicken Breast – This main protein source can be substituted with chicken thighs or shredded rotisserie chicken for a quicker prep.
• Jalapeño – Adds a spicy kick; omit or replace with bell pepper if you prefer a sweeter taste.
• Red Onion – Provides a sharp crunch; swap for green onions or pickled onions for different flavor notes.
• Avocado – Offers creaminess and healthy fats; feel free to leave it out if desired.
• Feta Cheese – A salty, tangy surprise; substitute with cotija cheese or skip it entirely if you like.
• Romaine Lettuce – Brings freshness; shredded kale or arugula can be used as alternatives for a different texture.
• Flour Tortillas – The base for your tacos; pick smaller sizes for bite-sized portions or larger ones for heartier tacos.
For the Creamy Chimichurri Sauce
• Greek Yogurt – Adds richness; you can swap it with sour cream for a different flavor profile if you prefer.
• Mayonnaise – Enhances the creaminess; light mayo can be used for a lower-calorie option.
• Fresh Herbs (Parsley & Cilantro) – Essential for authentic chimichurri flavor; adjust quantities based on your taste preference.
• Olive Oil – Provides a silky finish; extra virgin olive oil gives a robust flavor.
• Red Wine Vinegar – Adds a tangy bite; apple cider vinegar serves as a great substitute.
• Garlic – Elevates the sauce; use fresh garlic for a sharper flavor or garlic powder for convenience.
• Salt – Enhances all the flavors; taste and adjust to your preference.
Enjoy crafting these Shredded Chicken Tacos with Creamy Chimichurri Sauce that are sure to become a staple in your weeknight meal rotation!
Step‑by‑Step Instructions for Shredded Chicken Tacos with Creamy Chimichurri Sauce
Step 1: Make Creamy Chimichurri Sauce
In a medium bowl, whisk together ½ cup Greek yogurt, ¼ cup mayonnaise, 1 minced shallot, ¼ cup chopped parsley, ¼ cup chopped cilantro, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 minced garlic clove, and salt to taste. Blend until smooth and creamy, then set aside for the flavors to meld while you prepare the rest of your Shredded Chicken Tacos.
Step 2: Prepare Chicken
Take 1 pound of chicken breast and generously season it with garlic powder, salt, and pepper. Allow it to rest at room temperature for about 10 minutes, enabling the seasonings to penetrate the meat, ensuring vibrant flavor in your tacos. This brief pause allows the chicken to cook more evenly.
Step 3: Cook Chicken
In a skillet, heat 1 tablespoon of oil over medium heat until shimmering. Add the seasoned chicken breasts and cook for 4-5 minutes on each side until they are golden brown and reach an internal temperature of 165°F. Once cooked, transfer the chicken onto a plate and let it rest for a few minutes before shredding.
Step 4: Sauté Jalapeños and Onions
In the same skillet, add ½ cup chopped jalapeños and ½ cup chopped red onions. Cook for about 3-4 minutes, stirring frequently, and deglaze the pan with a splash of water, scraping up any brown bits from the bottom. Sauté until the vegetables are softened and fragrant, creating a delicious base for your tacos.
Step 5: Combine Chicken and Vegetables
Return the shredded chicken to the skillet with the sautéed jalapeños and onions. Fold in ¼ cup of chopped cilantro and mix thoroughly to combine all the flavors. Allow the mixture to heat through for another 2-3 minutes, making sure everything is warm and well incorporated before assembling your tacos.
Step 6: Build Tacos
Warm 4-6 flour tortillas in a dry skillet or microwave for about 15-20 seconds until pliable. Start layering your tacos by adding a handful of romaine lettuce, followed by slices of avocado, and a generous portion of the chicken mixture. Crumble feta cheese on top and finish with a drizzle of the creamy chimichurri sauce for an irresistible flavor boost.
Make Ahead Options
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are perfect for meal prep! You can prepare the chicken and sauté the jalapeños and onions up to 3 days in advance. Simply season and cook the chicken, then shred it. For the chimichurri sauce, combine the ingredients and refrigerate for up to 24 hours for flavors to meld. When you’re ready to serve, just reheat the chicken mixture in a skillet until warm and assemble your tacos with fresh toppings like romaine and avocado. Storing components separately prevents sogginess, ensuring your tacos are just as delicious as when first made!
Shredded Chicken Tacos Variations & Substitutions
Feel free to unleash your creativity with these delicious taco variations that will make your taste buds dance!
-
Spicy Kick: Add chopped serrano peppers for an extra hit of heat, perfect for those who crave fiery flavors.
-
Creamy Avocado: Instead of just slices, mash the avocado with lime juice and salt for a zesty, creamy spread that complements every bite.
-
Crispy Lettuce Cups: Replace tortillas with sturdy romaine lettuce leaves for a low-carb twist that’s fresh and crunchy.
-
Cheesy Delight: Sprinkle Monterey Jack or pepper jack cheese on top for a melty, cheesy goodness that elevates your taco experience.
-
Herbaceous Boost: Toss in fresh mint or basil along with the cilantro for an unexpected burst of freshness in your chimichurri sauce.
-
Rotisserie Magic: Swap cooked chicken for leftover rotisserie chicken for a quick, no-cook meal that’s packed with flavor and saves you time.
-
Zesty Lime Drizzle: Brighten things up with a squeeze of fresh lime juice right before serving—it’s the perfect finishing touch!
-
Chimichurri Substitute: For a different spin, try salsa verde or pico de gallo instead of chimichurri sauce for a fresh, tangy kick.
Let your imagination lead the way with these variations! Don’t forget to check out Chicken Bacon Ranch and Creamy Honey Pepper Chicken recipes for more family favorites.
Tips for the Best Shredded Chicken Tacos
Perfectly Shredded Chicken: Don’t rush shredding! Allow the chicken to rest after cooking to steam slightly, making it easier to shred while keeping it juicy.
Customize Spice Level: Adjust heat by including more or less jalapeño. If you’re serving kids or spice-averse guests, consider using a milder pepper.
Fresh Ingredients: Use fresh herbs for the Creamy Chimichurri Sauce. Dried herbs can overpower, so always choose fresh for vibrant flavor in your Shredded Chicken Tacos.
Warm Tortillas: Warm your tortillas in a skillet or microwave right before assembling your tacos for a more inviting texture that complements the filling beautifully.
Storage Tips: Store leftovers in separate containers to avoid sogginess, and enjoy your shredded chicken in salads or wraps later in the week!
Taste Test the Sauce: Always taste your chimichurri sauce before drizzling it onto your tacos. Adjust seasonings to your preference for a perfect finishing touch.
What to Serve with Shredded Chicken Tacos with Creamy Chimichurri Sauce
Transform your meal into a fiesta that dances on the taste buds with these enticing pairings!
-
Zesty Cilantro Rice: The fresh, citrusy notes of cilantro rice complement the tacos’ vibrant flavors while adding a satisfying base.
-
Spicy Black Beans: A hearty side that packs protein and a touch of spice, these black beans create a comforting, soul-satisfying experience.
-
Charred Corn Salad: With its sweet, smoky crunch, charred corn salad adds a refreshing contrast to the creamy chimichurri sauce.
-
Fresh Guacamole: Creamy, rich guacamole brings a cooling element, balancing the heat from the jalapeños in your tacos.
-
Lime Wedges: A squeeze of fresh lime brightens each bite and enhances the overall flavor profile, encouraging everyone to dig in.
-
Crispy Tortilla Chips: Perfect for scooping up any extra chimichurri sauce, these chips provide a satisfying crunch that everyone will love.
-
Margaritas: A refreshing margarita, with its tangy and slightly sweet taste, serves as the perfect drink to wash down your flavorful tacos.
-
Mexican Flan: End your meal on a sweet note with this creamy custard dessert that perfectly contrasts the savory tacos, leaving everyone satisfied.
Storage Tips for Shredded Chicken Tacos with Creamy Chimichurri Sauce
Fridge: Store leftover shredded chicken, chimichurri sauce, and toppings separately in airtight containers for up to 3 days to maintain freshness and prevent sogginess.
Freezer: Freeze shredded chicken in a vacuum-sealed bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat shredded chicken in a skillet over medium heat until warmed through. Add a splash of water if needed to retain moisture.
Component Storage: Keep chimichurri sauce in the fridge for up to a week. It pairs beautifully with salads and wraps, so don’t hesitate to use it for other meals!
Advertisement
Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe FAQs
How do I choose ripe ingredients for my tacos?
Absolutely! For the best flavors, choose ripe avocados that give slightly when pressed. Fresh jalapeños should be firm and smooth with vibrant color. When selecting red onions, look for bulbs without soft spots or dark blemishes.
What’s the best way to store leftovers?
Very! Store leftover shredded chicken and chimichurri sauce separately in airtight containers. In the fridge, they can last for up to 3 days. This helps maintain their freshness, allowing you to enjoy the tacos again without them getting soggy.
Can I freeze the shredded chicken?
Yes, you can! To freeze, let the cooked and shredded chicken cool completely, then place it in a vacuum-sealed bag or an airtight container. It can be stored for up to 3 months. When you’re ready to use it, thaw the chicken overnight in the fridge and reheat it gently in a skillet with a splash of water to keep it moist.
What should I do if my chimichurri sauce is too thick?
If you find your chimichurri sauce is on the thicker side, no worries! Just whisk in a bit of warm water or olive oil, a teaspoon at a time, until you reach your desired consistency. This will help keep it creamy while making it easier to drizzle over your tacos.
Are there any dietary concerns I should consider?
Absolutely! If you or someone at your table has allergies, ensure to check for any sensitivities related to the ingredients. Common allergens in this recipe include dairy from the yogurt and cheese. You can easily create a dairy-free version using plant-based yogurt and omitting the cheese for a safe and delicious alternative!
How can I achieve the best texture in my tacos?
For tacos with the best texture, always let your chicken rest after cooking. This helps to retain moisture and makes shredding easier. Additionally, warm your tortillas before assembling; this will give them a nice pliable texture, ensuring your tacos don’t break apart while biting into them!
Shredded Chicken Tacos with Creamy Chimichurri Bliss
Ingredients
Equipment
Method
- In a medium bowl, whisk together Greek yogurt, mayonnaise, minced shallot, chopped parsley, chopped cilantro, olive oil, red wine vinegar, minced garlic, and salt to taste. Blend until smooth and creamy.
- Take chicken breast and season with garlic powder, salt, and pepper. Allow to rest for about 10 minutes.
- Heat oil in a skillet over medium heat. Add seasoned chicken and cook for 4-5 minutes on each side until golden brown and internal temperature reaches 165°F. Transfer to a plate and let rest.
- In the same skillet, add chopped jalapeños and red onions. Cook for 3-4 minutes, stirring frequently and deglazing the pan with water.
- Return shredded chicken to the skillet with the vegetables. Stir in chopped cilantro and heat through for an additional 2-3 minutes.
- Warm tortillas in a skillet or microwave. Layer with romaine lettuce, slices of avocado, chicken mixture, feta cheese, and drizzle with chimichurri sauce.
