Description
These Shredded Chicken Tacos with Creamy Chimichurri Sauce offer a vibrant and flavorful meal featuring tender chicken cooked with jalapenos and red onions, all wrapped in soft flour tortillas and topped with fresh greens, avocado, feta cheese, and a zesty homemade creamy chimichurri sauce.
Ingredients
Scale
Creamy Chimichurri Sauce
- 3 tbsp. Mayonnaise (Duke’s or Hellman’s)
- 3 tbsp. plain Greek Yogurt (full-fat)
- 2 tbsp. minced Shallot
- 1 heaping tbsp. finely chopped Parsley
- 1 heaping tbsp. finely chopped Cilantro
- 1 small clove Garlic (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 / Toppings
- 6 small Flour Tortillas (about 5″ in diameter)
- 1 1/2 cups shredded Romaine Lettuce or your 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 Creamy Chimichurri Sauce: In a small bowl, combine 3 tbsp. plain Greek yogurt, 3 tbsp. mayonnaise, 2 tbsp. minced shallot, 1 heaping tbsp. chopped parsley, 1 heaping tbsp. chopped cilantro, 1 tbsp. olive oil, 2 tsp. red wine vinegar, 1 small grated garlic clove, and 1/2 tsp. kosher salt. Whisk thoroughly until well blended. Taste and adjust salt if needed. Set aside.
- Season the Chicken: In a small bowl, mix 1/2 tsp. garlic powder, 1/2 tsp. kosher salt, and 1/2 tsp. freshly cracked black pepper. Rub the seasoning evenly all over one 8 oz. chicken breast. Let it rest at room temperature for about 10 minutes to absorb flavors.
- Cook the Chicken: Heat 2 tsp. avocado oil in a skillet over medium heat. Place the seasoned chicken breast in the pan and cook for 4-5 minutes per side until browned and cooked through with an internal temperature of 165°F. Transfer the chicken to a bowl, cover with foil, and let rest for at least 5 minutes. Shred the chicken using two forks in the same bowl.
- Cook the Jalapenos and Red Onions: Using the same pan with browned bits leftover, add 2 tbsp. water and scrape the pan bottom with a wooden spatula to loosen flavor. Add the thinly sliced jalapenos and chopped red onions to the pan. Cook for 3-4 minutes, stirring occasionally, until softened and slightly crispy.
- Combine Shredded Chicken with Vegetables: While the jalapenos and onions cook, finish shredding the chicken if needed. Add the shredded chicken along with any juices from the bowl back into the skillet with the jalapenos and onions. Stir to combine and heat through.
- Add Cilantro: Mix in 1 tbsp. finely chopped cilantro into the chicken and vegetable mixture. Remove the pan from heat.
- Build the Tacos: Warm the flour tortillas. Layer shredded romaine lettuce, sliced avocado, and the shredded chicken mixture onto each tortilla. Top each with crumbled feta cheese and drizzle generously with the creamy chimichurri sauce. Serve immediately while warm.
Notes
- Use full-fat Greek yogurt for a richer and creamier chimichurri sauce.
- If you prefer spicier tacos, keep the jalapeno seeds or add extra slices.
- For a gluten-free option, swap flour tortillas with corn tortillas.
- Can substitute chicken breast with chicken thighs for more juiciness and flavor.
- Allow the chicken to rest after cooking; this helps retain moisture when shredding.
- To make ahead, prepare the chimichurri sauce and chicken filling separately and assemble tacos just before serving.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
