Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe

If you’re craving a burst of fresh flavor wrapped in soft, pillowy tortillas, you’ll fall in love with these Shredded Chicken Tacos with Creamy Chimichurri Sauce! Packed with juicy shredded chicken, vibrant toppings, and a rich, herby sauce you’ll want to drizzle on everything, this is a weeknight dinner that feels restaurant-level special—without the fuss.

Ingredients You’ll Need

Every single ingredient in these Shredded Chicken Tacos with Creamy Chimichurri Sauce earns its spot by adding loads of flavor, color, or the perfect texture. Here’s what you’ll need to recreate all that magic at home—plus a few tips to help you get the most delicious results.

• Mayonnaise: This forms the rich and creamy base for your chimichurri sauce, bringing a subtle tang and luscious texture.
• Full-Fat Greek Yogurt: Adds extra creaminess and a bit of zip, lightening the sauce just enough while keeping it decadent.
• Minced Shallot: Brings a gentle onion flavor without overwhelming any other ingredient.
• Fresh Parsley & Cilantro: Both herbs infuse the sauce with classic chimichurri brightness—don’t be shy with them!
• Garlic: Just one small clove, grated or pressed, goes a long way to give the sauce an aromatic kick.
• Extra Virgin Olive Oil: Rounds out the sauce and helps all those flavors meld together beautifully.
• Red Wine Vinegar: A splash of acidity lifts the whole dish, balancing the richness of the other ingredients.
• Kosher Salt: Used throughout the recipe to maximize every ingredient’s flavor.
• Chicken Breast: The star of the filling! Opt for boneless, skinless breast for easy shredding and tender meat.
• Avocado Oil: For searing the chicken—choose avocado for its neutral, high-heat qualities (olive oil works too).
• Garlic Powder & Black Pepper: These pantry staples season the chicken perfectly.
• Jalapeno: Thin slices add a subtle heat and fantastic flavor to the chicken mixture. Adjust amount to suit your spice preference.
• Red Onion: Used twice—sautéed with the jalapeño for sweetness and crunch, and raw for topping for a fresh, crisp bite.
• Flour Tortillas: Choose soft, small (about 5″) tortillas that warm up beautifully for taco night.
• Shredded Romaine Lettuce or Greens: Lends a fresh, crisp contrast to the warm chicken filling.
• Avocado: Creamy slices or chunks add richness and a pop of gorgeous green to the tacos.
• Feta Cheese: A salty, crumbly topping that plays perfectly with the bold, herby sauce.

Variations

One of the real joys of Shredded Chicken Tacos with Creamy Chimichurri Sauce is just how adaptable the recipe is—so you can get creative or work with what you have on hand! Here are a few delicious ways to make this crowd-pleaser your own:

• Swap the Protein: Try using grilled shrimp, shredded rotisserie chicken, or even black beans for a vegetarian twist.
• Change up the Tortillas: Corn tortillas or crunchy taco shells are a fantastic swap if you’re gluten-free or just craving extra crunch.
• Add Pickled Veggies: Quick-pickled onions or radishes can add a hit of tang and color to brighten every taco.
• Make It Dairy-Free: Swap Greek yogurt for a plant-based alternative and skip the feta for a vegan version—just as creamy and satisfying!

How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce

Step 1: Whisk Up the Creamy Chimichurri Sauce

Start by creating your flavor-packed sauce: in a small bowl, whisk together mayonnaise, Greek yogurt, minced shallot, finely chopped parsley and cilantro, pressed garlic, olive oil, red wine vinegar, and kosher salt. Give it a taste, adjust the seasoning to your liking, and set it aside. It’s so good, you’ll have to resist eating it by the spoonful!

Step 2: Season and Prep the Chicken

Combine garlic powder, kosher salt, and black pepper in a small dish. Coat your chicken breast all over with this spice blend, then let it rest at room temperature for about ten minutes. This quick rest makes a real difference in flavor and tenderness.

Step 3: Sear the Chicken to Tender Perfection

Heat avocado oil in a skillet over medium heat. Add the seasoned chicken and cook until golden and cooked through—about 4-5 minutes per side, or until the internal temp hits 165°F. Move the chicken to a bowl, cover loosely with foil, and let it rest for at least five minutes so the juices stay locked in before shredding.

Step 4: Sauté Jalapeños and Red Onions

With the chicken resting, pour a couple tablespoons of water into the still-hot pan and use a wooden spatula to scrape up those golden brown bits. They’re nuggets of pure flavor! Add the sliced jalapeño and finely chopped red onion and sauté for 3-4 minutes until softened and slightly crispy around the edges.

Step 5: Shred and Combine

Shred the rested chicken with two forks—it should pull apart easily. Return the shredded chicken (and any juices) to the pan with your jalapeños and onions, tossing everything together for soft, juicy, flavor-packed filling.

Step 6: Finish with Herbs

Sprinkle in the chopped cilantro and gently stir to combine, turning off the heat. Those bright, herbal notes bring your tacos to life.

Step 7: Assemble the Tacos

Warm up your flour tortillas, then layer in some shredded romaine, creamy avocado, the hot shredded chicken mixture, and a generous drizzle of creamy chimichurri sauce. Don’t forget a sprinkle of crumbled feta and extra onions if you’d like—then dig in while they’re warm and melty!

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce

Garnishes

Top your tacos with fresh cilantro, extra feta, thinly sliced red onions, or a handful of diced jalapeno for extra snap. A little squeeze of lime just before serving brings out all the brightness of the creamy chimichurri sauce and balances the richness of the chicken beautifully.

Side Dishes

Pair these Shredded Chicken Tacos with Creamy Chimichurri Sauce alongside Mexican street corn, a simple tomato salad, or crispy roasted potatoes for a meal that’s vibrant and satisfying. Even basic tortilla chips and guacamole will make this feast feel extra festive!

Creative Ways to Present

For parties, try setting up a taco bar with all the toppings and plenty of creamy chimichurri sauce for drizzling. Or, serve mini tacos on a big platter with toothpicks for an easy appetizer. The colorful layers look stunning piled high, so don’t be shy—let those beautiful ingredients shine!

Make Ahead and Storage

Storing Leftovers

Let your finished chicken and veggies cool to room temperature, then transfer to an airtight container. The creamy chimichurri sauce also gets its own container—this way, you can enjoy fresh, saucy tacos for up to 3 days whenever the craving strikes!

Freezing

The shredded chicken mixture freezes beautifully—just pack it into a freezer-safe bag (press out excess air) and freeze for up to 2 months. While the sauce is best fresh, you can freeze leftovers in a pinch, but know that the texture may change slightly when thawed.

Reheating

To reheat, warm the chicken mixture in a skillet over low heat with a splash of water to keep things juicy. Give the sauce a stir and let it come to room temperature before drizzling it liberally over your reheated tacos—voilà, instant comfort food!

FAQs

Final Thoughts

Give these Shredded Chicken Tacos with Creamy Chimichurri Sauce a try the next time you want to shake up your taco night! I can’t wait for you to experience the bold flavors, irresistible textures, and that magic drizzle of creamy sauce. They’re the kind of meal you’ll reach for again and again—so grab your tortillas and get cooking!

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