Shredded Chicken Tacos with Creamy Chimichurri Recipe

If you’re craving tacos that burst with flavor but are quick enough for a weeknight dinner, you’re in for a treat. This Shredded Chicken Tacos with Creamy Chimichurri Recipe has been a favorite in my kitchen for ages — it’s fresh, zesty, and surprisingly easy to pull together. Plus, that creamy chimichurri sauce? Game changer. Keep reading because I promise once you try these, you’ll want to make them again and again.

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Ingredients & Why They Work

These ingredients come together to create a harmonious taco experience. Each element plays a role — the fresh herbs brighten the dish, the creamy sauce adds luscious texture, and the seasoned chicken provides hearty satisfaction. When you’re shopping, look for fresh cilantro and parsley, and don’t skip the whole garlic clove — its freshness really shines through here.

• Mayonnaise: Adds richness and a subtle tang that pairs beautifully with Greek yogurt in the chimichurri sauce.
• Greek Yogurt (full-fat): Gives creaminess with a slight tang, helping keep the sauce light but indulgent.
• Shallot: Milder than onion, it adds sweet aromatic notes without overpowering the sauce.
• Parsley: Bright and fresh, parsley enhances the herbal character essential in chimichurri.
• Cilantro: The star herb here — adds the classic chimichurri’s zesty, citrusy vibrancy.
• Garlic: This little clove packs a punch that infuses the sauce and chicken with depth.
• Extra Virgin Olive Oil: For richness and to blend the herbs and vinegar smoothly.
• Red Wine Vinegar: Adds acidity to balance the creamy elements and lift the overall flavor.
• Avocado Oil: Great for cooking chicken due to its high smoke point and neutral taste.
• Chicken Breast: Lean protein that shreds easily when cooked properly, perfect for tacos.
• Garlic Powder, Kosher Salt, Black Pepper: Simple seasonings to build foundational flavor.
• Jalapeno: Adds a mild heat and crunch; adjust to taste depending on your spice preference.
• Red Onion: Adds sweetness and a bit of crunch when sautéed.
• Flour Tortillas: Soft, warm, and sturdy enough to hold all that delicious filling.
• Romaine Lettuce: Provides crisp freshness and a nice contrast to the creamy sauce.
• Avocado: Creamy texture balances heat and acidity in the taco.
• Feta Cheese: Salty, tangy contrast that jazzes up each bite.

Tweak to Your Taste

One of the best parts about this Shredded Chicken Tacos with Creamy Chimichurri Recipe is how easy it is to make your own. I often play with the heat level or swap out herbs based on what I have in the fridge.

• Spice it up: I love adding extra jalapenos or a splash of hot sauce to the chicken mixture when I’m craving a kick.
• Dairy-free option: If you’re avoiding dairy, swap the mayo and Greek yogurt for avocado crema or a plant-based alternative — still creamy, still delicious.
• Herb swap: Tried using fresh oregano instead of parsley for a slightly earthier chimichurri twist. It’s tasty and gives new life to the sauce.
• Protein swap: Shredded pork or even jackfruit work amazingly well if you want to change things up or cater to vegetarians.

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

Step 1: Whip up the Creamy Chimichurri Sauce

I always start with the sauce because it needs a bit of time for the flavors to meld. In a small bowl, mix together the mayo, Greek yogurt, minced shallot, parsley, cilantro, garlic, olive oil, red wine vinegar, and salt. Give it a good whisk until smooth and creamy. Taste as you go — sometimes I add a touch more salt or vinegar to brighten it up. Then just set it aside while you cook the chicken. Seriously, this sauce is magic, so don’t skip the resting time!

Step 2: Season and Cook the Chicken Breast

Mix the garlic powder, kosher salt, and cracked black pepper in a small bowl. Rub this seasoning all over your chicken breast and let it sit at room temp for about 10 minutes—that little pause helps the seasoning sink in and the chicken cook more evenly. Then heat avocado oil in a pan over medium heat and cook the chicken about 4-5 minutes a side, until you see a nice golden crust and the internal temp hits 165°F. I always use a meat thermometer here — the chicken stays juicy without drying out this way.

Step 3: Rest and Shred the Chicken

Transfer the cooked chicken to a bowl and cover loosely with foil. Let it rest for at least 5 minutes—that’s crucial! Resting keeps the juices inside the meat so it doesn’t dry out when shredded. Then grab two forks and shred it right in the bowl. It’s so satisfying watching the chicken turn into tender little strands!

Step 4: Sauté Jalapenos and Red Onions in the Same Pan

Don’t rinse the pan! Those browned bits stuck to the bottom after cooking chicken are pure flavor gold. Add a couple tablespoons of water and scrape those bits off with a wooden spatula. Toss in the sliced jalapenos and chopped red onion, then cook for about 3-4 minutes, stirring occasionally, until they soften and develop a bit of caramelization. This step adds a gentle sweetness and a mild heat that makes the tacos pop.

Step 5: Combine Shredded Chicken and Cilantro

Add your shredded chicken (and any juices from the bowl) back to the pan with the jalapenos and onions. Stir everything together, then mix in the fresh chopped cilantro and turn off the heat. The residual warmth melds everything beautifully.

Step 6: Assemble Your Shredded Chicken Tacos with Creamy Chimichurri

Warm your flour tortillas so they’re soft and pliable. Then build your tacos starting with shredded romaine lettuce, followed by a generous scoop of that flavorful chicken mixture. Add slices of creamy avocado and a sprinkle of feta cheese for a tangy pop. Finally, drizzle plenty of that luscious creamy chimichurri sauce on top. Trust me, the sauce makes these tacos sing.

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Recipe

Garnishes

I’m a simple-garnish person when it comes to these tacos. A sprinkle of feta cheese is non-negotiable for me because it adds a salty tang that balances the creamy sauce. I also love topping with a handful of fresh chopped cilantro or even a squeeze of lime if you want a little extra zing. Thinly sliced red onions on top add a satisfying crunch and brightness.

Side Dishes

For sides, I usually keep things light and fresh—a simple Mexican street corn salad or a crisp cucumber-avocado salad works beautifully. Sometimes I whip up some cilantro-lime rice or even black beans if I want a heartier meal. These flavors complement the tacos without overpowering them.

Creative Ways to Present

I’ve found these tacos really shine at casual gatherings or taco nights. One fun idea is to lay everything out buffet-style: tortillas warmed on a platter, bowls of shredded chicken, chimichurri sauce, avocado slices, cheeses, and fresh greens so everyone can build their own. It’s interactive and makes for a relaxed, festive vibe.

Make Ahead and Storage

Storing Leftovers

I keep leftover shredded chicken (without the tortillas) in an airtight container in the fridge for up to 3 days. Make sure to add a little of the cooking juices or a splash of water when reheating so it doesn’t dry out. The creamy chimichurri sauce stores well separately in a jar and keeps for about the same time.

Freezing

If you want to freeze leftovers, I recommend freezing the shredded chicken by itself (again with a touch of liquid). It freezes nicely up to 2 months. The chimichurri sauce is best fresh but you can freeze it briefly—just thaw and whisk before serving, as it might separate a bit.

Reheating

When reheating, I gently warm the chicken in a skillet over medium-low heat with a splash of water or broth to keep it juicy. Avoid the microwave if you can — it tends to dry out the meat. Warm your tortillas separately, then assemble just before serving to preserve the fresh textures.

FAQs

Final Thoughts

This Shredded Chicken Tacos with Creamy Chimichurri Recipe has become one of those dishes that I turn to when I want something tasty but fuss-free. It’s packed with layers of flavor and texture that always impress friends and family. I hope when you make it, you enjoy it as much as I do — and maybe it becomes a new staple in your taco rotation, too. Happy cooking, and don’t forget to save some extra chimichurri sauce!

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