Shredded Chicken Tacos with Creamy Chimichurri Recipe

ByAmanda
Jump to Recipe· 4.7 from 16 reviews

If you’re on the hunt for a taco recipe that’s bursting with flavor yet delightfully easy to whip up, you’re going to love this Shredded Chicken Tacos with Creamy Chimichurri Recipe. Picture tender, juicy chicken packed with a subtle kick of jalapeño, nestled in soft tortillas, and then draped in a luscious, herb-packed creamy chimichurri sauce that totally steals the show. Trust me, once you make this, it’ll be a regular in your kitchen rotation — it’s that fan-freaking-tastic!

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Why This Recipe Works

  • Perfect Balance of Flavors: The creamy chimichurri adds a tangy, herbaceous contrast that complements the savory shredded chicken beautifully.
  • Juicy and Tender Chicken: Cooking the chicken breast just right and letting it rest before shredding keeps every bite moist and flavorful.
  • Quick Yet Gourmet: Despite feeling fancy, this recipe comes together in about 30 minutes—ideal for weeknight dinners or easy entertaining.
  • Layered Texture: Crispy sautéed jalapeños and red onions add a pleasing bite to the tender chicken and creamy sauces.
Shredded Chicken Tacos with Creamy Chimichurri, chicken taco recipes, easy chicken tacos, flavorful taco ideas, herb-packed chimichurri sauce - 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

Every ingredient here plays a key role in layering flavors and textures that make this recipe sing. From the fresh herbs in the chimichurri to the subtle heat of jalapeños, these elements come together effortlessly, so when you shop, look for freshness—especially in herbs and produce—to maximize the bright, vibrant taste.

Shredded Chicken Tacos with Creamy Chimichurri, chicken taco recipes, easy chicken tacos, flavorful taco ideas, herb-packed chimichurri sauce - 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 richness and creaminess, balancing the acidity of the vinegar in the chimichurri.
  • Plain Greek Yogurt: Lightens the sauce and brings a tangy note, plus it’s a great way to sneak in some extra protein.
  • Shallot: Mild and slightly sweet, it deepens the flavor without overpowering the herbs.
  • Parsley & Cilantro: The stars of the chimichurri, bringing that fresh, herby vibrancy that brightens each bite.
  • Garlic: Just a hint to add depth and a touch of aromatic warmth.
  • Extra Virgin Olive Oil: Gives a silky texture and fruity flavor to the sauce.
  • Red Wine Vinegar: Injects acidity for balance and brightness.
  • Kosher Salt: Essential for seasoning everything just right.
  • Chicken Breast: Lean and tender, it’s a perfect canvas for the bold flavors.
  • Garlic Powder, Black Pepper: Ground seasonings that ensure well-rounded flavor in the chicken.
  • Jalapeño: Brings a pleasant heat and crunch that awakens the palate.
  • Red Onion: Adds sweetness and texture after a quick sauté.
  • Avocado Oil: Neutral oil for cooking that won’t compete with the other flavors.
  • Flour Tortillas: Soft and warm, they wrap all the ingredients perfectly without overshadowing the filling.
  • Romaine Lettuce: Provides a fresh, crisp crunch to the taco’s layers.
  • Avocado: Creamy and buttery, adding richness and cooling down the spice.
  • Feta Cheese: Adds a salty tang that amps up the flavor complexity.
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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

I’ve played around with this recipe quite a bit, and I love that it’s flexible — so don’t hesitate to put your own spin on it! Whether you’re into more heat, a different cheese, or want to give it a vegetarian twist, there’s room to make these tacos your own.

  • Spice Level: If you want more heat, I add extra sliced jalapeños or a splash of hot sauce right into the creamy chimichurri. It’s fantastic! For less spice, simply remove the jalapeños or swap for mild peppers.
  • Dairy-Free: I’ve made these swapping mayo and yogurt for avocado crema or a cashew-based sauce — just as creamy and bright.
  • Protein Switch-Up: Sometimes, I use rotisserie chicken shredded and warmed in the sautéed onions and jalapeños for ultra quick weeknight dinners.
  • Herb Adjustments: If you’re not a fan of cilantro, fresh basil or mint can add a fresh pop to the chimichurri instead — try it!

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

Step 1: Whisk Up the Creamy Chimichurri Sauce

Start by combining the mayonnaise, full-fat Greek yogurt, minced shallot, finely chopped parsley, cilantro, pressed garlic, extra virgin olive oil, red wine vinegar, and kosher salt in a small bowl. Whisk everything until it’s smooth and creamy. This sauce is where all the magic happens—it’s vibrant, creamy, and tangy, and it’ll bring your tacos to life. Give it a little taste and adjust the salt or vinegar to your liking. Then set it aside so the flavors can mellow and mingle.

Step 2: Season and Rest the Chicken Breast

Mix garlic powder, kosher salt, and freshly cracked black pepper in a small bowl. Then, coat your chicken breast evenly with this seasoning blend. Let it hang out at room temperature for about ten minutes. This rest time helps the seasonings soak in and the chicken to cook more evenly. Patience pays off here—don’t skip it!

Step 3: Cook the Chicken Until Juicy and Tender

Heat avocado oil in a skillet over medium heat. Place the seasoned chicken breast in and cook for about 4-5 minutes on each side until it’s golden brown and the internal temp hits 165°F. Once done, transfer it to a bowl and cover it with foil—resting the chicken is key to keeping it juicy. Let it relax for at least five minutes before shredding.

Step 4: Sauté the Jalapeños and Red Onions in the Flavor-Packed Pan

While the chicken rests, add a splash or two of water to the hot skillet with those delicious browned bits stuck to the bottom (also known as flavor gold!). Use a wooden spatula to gently scrape them loose. Then toss in the sliced jalapeños and chopped red onions. Cook for about 3-4 minutes until softened and slightly crispy on the edges. Oh, that aroma is something else!

Step 5: Shred the Chicken and Combine It All

Shred the rested chicken with two forks right in its bowl, then pour the shredded chicken — plus any tasty juices — back into the pan with the softened jalapeños and onions. Stir everything together, then mix in the finely chopped cilantro. Turn off the heat. This step is when the flavors truly become friends.

Step 6: Assemble Your Tacos

Warm the flour tortillas for that soft, pillowy texture. Layer each with shredded romaine lettuce, a generous scoop of the spicy shredded chicken mixture, sliced avocado, and crumbled feta cheese. Then, drizzle or dollop on the creamy chimichurri sauce. Serve immediately while everything’s warm and fresh—you’re in for a bite that hits all the right notes!

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Pro Tips for Making Shredded Chicken Tacos with Creamy Chimichurri Recipe

  • Rest the Chicken: Don’t rush shredding—resting the chicken under foil preserves its juices and texture.
  • Use Fresh Herbs: Fresh parsley and cilantro make all the difference in the chimichurri; dried won’t give you that vibrant flavor.
  • Scrape the Pan: Don’t forget that step when sautéing the peppers and onions—it’s where deep flavor develops.
  • Warm Your Tortillas: Warm them gently in a dry pan or wrapped in foil to make them pliable and enhance that cozy taco feel.

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Recipe

Shredded Chicken Tacos with Creamy Chimichurri, chicken taco recipes, easy chicken tacos, flavorful taco ideas, herb-packed chimichurri sauce - 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

I typically finish my tacos with a sprinkle of crumbled feta cheese since I love its salty punch, but some tangy cotija or even shredded sharp cheddar works well too. A squeeze of fresh lime over the top adds a zesty lift. I also enjoy an extra few cilantro leaves just for that fresh green pop. If you like your tacos extra spicy, adding thin slices of fresh jalapeño or a drizzle of hot sauce never fails.

Side Dishes

When I serve these tacos, I like to keep the sides light and complementary. A simple Mexican street corn salad or grilled corn with a smear of crema is always a hit. Sometimes, I go with black beans or a fresh tortilla chip guacamole combo for extra variety. A crisp, citrusy slaw is great to add crunch and freshness to the meal, too.

Creative Ways to Present

For gatherings, I’ve laid out a DIY taco bar—placing shredded chicken, creamy chimichurri sauce, all toppings, and warm tortillas on the table so everyone can build their own. It’s a crowd-pleaser and makes entertaining super stress-free. Another fun idea is to serve these on mini tostadas for bite-sized party snacks that pack the same punch.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover shredded chicken and sautéed veggies stored separately in airtight containers in the fridge for up to 3 days. The chimichurri sauce keeps well on its own too, so I portion that out in a small jar. This helps me avoid soggy tacos when reheating later.

Freezing

If I plan ahead, I freeze the shredded chicken mixture by itself in a freezer-safe container for up to 3 months. When it’s time to eat, I thaw it overnight in the fridge and reheat gently. The creamy chimichurri doesn’t freeze well, so I always make it fresh or keep some in the fridge for a few days.

Reheating

To warm leftovers, I prefer reheating the shredded chicken and veggies in a skillet over medium heat with a splash of water to keep things moist. Tortillas can be warmed separately in a pan or microwave wrapped in a damp paper towel. Then, I drizzle on the fresh creamy chimichurri — that last step really brightens the flavors post-reheat.

FAQs

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

    Absolutely! Chicken thighs have a richer flavor and are naturally more tender and juicy, which can make your shredded chicken even more flavorful. Just adjust your cooking time slightly, as thighs may take a bit longer to reach the safe internal temperature of 165°F.

  2. Is there a way to make the creamy chimichurri sauce vegan?

    Yes! You can swap the mayonnaise and Greek yogurt for vegan alternatives like vegan mayo and coconut or cashew yogurt. Just keep the other ingredients the same to retain that fresh herbaceous flavor. The olive oil and vinegar still give it the bright bite you want.

  3. Can I prep this recipe ahead of time for a party?

    Definitely. The shredded chicken and sautéed veggies can be made a day ahead and reheated gently before serving. Keep the creamy chimichurri sauce refrigerated and prepare it the same day or the day before for best freshness. Setting up a taco bar will help your guests build their own and keep things fun and casual!

  4. What kind of tortillas work best?

    I usually opt for small flour tortillas around 5 inches for these tacos. They’re soft, pliable, and complement the ingredients without overpowering them. If you prefer corn tortillas, they work too—just warm them gently to prevent cracking.

Final Thoughts

This Shredded Chicken Tacos with Creamy Chimichurri Recipe is one of those meals I keep coming back to when I want something flavorful, easy, and totally satisfying. It has the perfect mix of mild spice, bright herbs, creamy sauce, and crunchy textures that make each bite a delight. Whether it’s a busy weeknight or a casual dinner with friends, these tacos never disappoint. Seriously, give it a try—you’ll be glad you did, and maybe even make it your new go-to!

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Shredded Chicken Tacos with Creamy Chimichurri Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 16 reviews
  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 tacos
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
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Description

These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a vibrant and flavorful meal featuring tender seasoned chicken, a zesty homemade chimichurri sauce, and fresh toppings. Perfectly cooked chicken is combined with sautéed jalapenos and onions, then layered with crisp romaine, creamy avocado, and tangy feta in warm flour tortillas for a satisfying and delicious taco experience.

Ingredients

Creamy Chimichurri Sauce

  • 3 tbsp mayonnaise (like Duke’s or Hellman’s)
  • 3 tbsp plain Greek yogurt (full-fat)
  • 2 tbsp minced shallot
  • 1 tbsp finely chopped parsley (heaping)
  • 1 tbsp finely chopped cilantro (heaping)
  • 1 small clove garlic (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 / Toppings

  • 6 small flour tortillas (about 5″ 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 Chimichurri Sauce: In a small bowl, whisk together 3 tbsp plain full-fat Greek yogurt, 3 tbsp mayonnaise, 2 tbsp minced shallot, 1 heaping tbsp finely chopped parsley, 1 heaping tbsp finely chopped cilantro, 1 tbsp extra virgin olive oil, 2 tsp red wine vinegar, 1 small pressed or grated garlic clove, and 1/2 tsp kosher salt until combined. Taste and adjust salt if needed. Set aside.
  2. Season the Chicken: In a bowl, evenly mix 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/2 tsp freshly cracked black pepper. Rub this seasoning all over one 8 oz chicken breast. Let it sit at room temperature for about 10 minutes.
  3. Cook the Chicken: Heat 2 tsp avocado oil in a pan over medium heat. Cook the seasoned chicken breast for 5 minutes per side or until browned and the internal temperature reaches 165°F. Remove and transfer to a bowl, cover with foil, and let rest for at least 5 minutes.
  4. Sauté Jalapenos and Onions: Add a few tablespoons of water to the pan used for the chicken. Use a wooden spatula to scrape up browned bits into the water, creating a flavorful base. Add sliced jalapenos and chopped red onions, cooking for 3-4 minutes while stirring occasionally until softened and slightly crispy.
  5. Shred and Combine Chicken: While jalapenos and onions cook, shred the rested chicken breast with two forks. Return shredded chicken and any accumulated juices back into the hot pan with the jalapenos and onions.
  6. Add Cilantro: Stir in 1 tbsp finely chopped cilantro to the chicken mixture. Turn off the heat beneath the pan.
  7. Assemble the Tacos: Warm the flour tortillas. On each tortilla, layer shredded romaine lettuce, sliced avocado, and the shredded chicken mixture. Top with crumbled feta cheese, thinly sliced red onions, and a generous drizzle of creamy chimichurri sauce. Serve warm.

Notes

  • You can substitute Greek yogurt with sour cream in the chimichurri sauce for a different tang.
  • Use corn tortillas for a gluten-free option, but note the category remains “Main Course.”
  • Adjust jalapeno quantity or remove seeds to vary spice level.
  • Chicken can be cooked ahead and reheated gently to save time.
  • For extra freshness, add chopped tomatoes or a squeeze of lime when serving.

Nutrition

  • Serving Size: 1 taco
  • Calories: 350 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 25 g
  • Cholesterol: 65 mg

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