Description
Delicious shredded chicken tacos elevated with a creamy chimichurri sauce, sautéed jalapenos, and fresh toppings for a flavorful and satisfying meal.
Ingredients
Scale
Creamy Chimichurri Sauce
- 3 tbsp. mayonnaise (Duke’s or Hellman’s)
- 3 tbsp. plain full-fat Greek yogurt
- 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″ diameter)
- 1 1/2 cups shredded romaine lettuce or preferred 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 3 tbsp. plain full-fat Greek yogurt, 3 tbsp. mayonnaise, 2 tbsp. minced shallot, 1 heaping tbsp. chopped parsley, 1 heaping tbsp. 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 fully combined. Taste and adjust salt if needed. Set aside.
- Season the Chicken: In a bowl, combine 1/2 tsp. garlic powder, 1/2 tsp. kosher salt, and 1/2 tsp. freshly cracked black pepper. Season the 8 oz. chicken breast evenly on all sides with this mixture. Let it rest at room temperature for about 10 minutes.
- Cook the Chicken: Heat 2 tsp. avocado oil in a skillet over medium heat. Cook the seasoned chicken breast 4-5 minutes per side until browned and the internal temperature reaches 165°F. Transfer the chicken to a bowl, cover with foil, and let rest for at least 5 minutes. Then shred the chicken in the bowl.
- Cook the Jalapenos and Red Onions: Using the same pan, add a couple tablespoons of water to loosen browned bits on the bottom. Scrape the pan with a wooden spatula to mix them into the liquid. Add the thinly sliced jalapenos and chopped red onion, then cook for 3-4 minutes, stirring occasionally, until softened and slightly crispy.
- Mix in the Shredded Chicken: While the peppers and onions cook, shred the chicken if not already done. Transfer the shredded chicken and any juices from the resting bowl back into the skillet with the vegetables, stirring to combine.
- Add Cilantro: Stir in 1 tbsp. finely chopped cilantro into the chicken, jalapeno, and onion mixture. Turn off the heat under the skillet.
- Build the Tacos: Warm the flour tortillas. Layer each with shredded romaine lettuce, sliced avocado, and the chicken filling. Top with crumbled feta cheese and drizzle with creamy chimichurri sauce. Serve the tacos warm.
Notes
- Use full-fat Greek yogurt for creamier texture and better flavor in the chimichurri sauce.
- Allow the chicken to rest after cooking to retain juices and ensure tenderness before shredding.
- Scraping the browned bits from the pan adds rich flavor to the jalapeno and onion sauté.
- Warm tortillas before assembling to improve flexibility and taste.
- Feta cheese adds a tangy contrast; substitute with cotija cheese for a Mexican flair.
- Adjust the amount of jalapeno to control the heat level of the tacos.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
