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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cilantro: Stir in 1 tbsp finely chopped cilantro to the chicken mixture. Turn off the heat beneath the pan.
- 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
