Shredded Chicken Tacos with Creamy Chimichurri Recipe

ByLucy
Jump to Recipe· 4.7 from 12 reviews

Hey there! If you’re looking to wow your taste buds with something fresh, vibrant, and seriously satisfying, I’ve got just the thing for you. This Shredded Chicken Tacos with Creamy Chimichurri Recipe is my go-to when I want to whip up something quick but with flavors that remind me of a street food fiesta. Trust me, once you try these, they’ll become a staple in your taco rotation. Let me walk you through everything so your tacos turn out just right and your kitchen smells amazing!

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Why This Recipe Works

  • Balanced Flavors: The creamy, herby chimichurri brings brightness that perfectly complements the savory, spiced shredded chicken.
  • Simple Ingredients: You probably already have most items in your kitchen, making it easy to pull together on a busy weeknight.
  • Quick & Tender Chicken: Cooking the chicken breast just right keeps it juicy and shreddable without drying it out.
  • Layered Textures: Crisp lettuce, creamy avocado, and crumbly feta add delightful textures that elevate these tacos beyond your typical weeknight meal.
Shredded Chicken Tacos with Creamy Chimichurri, chicken taco recipes, easy chicken tacos, flavorful tacos with chimichurri, street food style tacos - Three white soft tacos are placed closely on a metal tray with a white marbled surface underneath. Each taco has a layer of light green lettuce at the bottom, followed by orange shredded chicken mixed with bits of red onion and dark green sliced jalapeños. On top of the chicken is a sprinkle of white crumbly cheese. Thin slices of bright green avocado are tucked on the side of the tacos. In the top left corner of the tray, a white bowl holds a creamy sauce with small green herb pieces visible. The overall look is fresh with soft, layered textures. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

All the ingredients in this Shredded Chicken Tacos with Creamy Chimichurri Recipe come together beautifully, each playing a key role. Whether it’s the herbs in the chimichurri or the spiced chicken, I’ve found these components create a taco that feels fresh, satisfying, and totally craveable. Here’s a quick tour through my favorite parts and tips on what to look for when shopping.

Shredded Chicken Tacos with Creamy Chimichurri, chicken taco recipes, easy chicken tacos, flavorful tacos with chimichurri, street food style tacos - Flat lay of a small bowl of creamy white mayonnaise, a small bowl of thick plain Greek yogurt, a small bowl of minced pale purple shallot, a small bowl of finely chopped bright green parsley, a small bowl of finely chopped vibrant cilantro, one small peeled garlic clove, a small bowl of golden extra virgin olive oil, a small bowl of deep red wine vinegar, a small bowl of coarse kosher salt, one whole uncracked brown chicken breast, one small bowl of thinly sliced fresh green jalapeno, one small bowl of finely chopped deep red onion, one small bowl of bright green chopped cilantro, one stack of six fresh, soft, pale beige small flour tortillas, a small pile of shredded crisp green romaine lettuce, half a fresh ripe avocado sliced, and a small bowl of crumbled white feta cheese—all arranged symmetrically on a clean white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Mayonnaise: Opt for a good-quality mayo like Duke’s or Hellman’s for that creamy base with a subtle tang that’s not overpowering.
  • Greek Yogurt: Full-fat yields the best creamy texture and richness in the chimichurri sauce.
  • Shallot: Milder than regular onion, it adds nice subtle sweetness and crunch when minced finely.
  • Parsley & Cilantro: Fresh herbs are where the magic happens—make sure they’re vibrant and leafy, not wilted.
  • Garlic: Use fresh pressed or grated garlic to give that punch of flavor and make your chimichurri sing.
  • Extra Virgin Olive Oil: High quality here means the sauce will be silky and flavorful.
  • Red Wine Vinegar: Adds a gentle acidity to balance the creamy elements perfectly.
  • Avocado Oil: Great for cooking chicken because it handles medium heat well without smoking.
  • Chicken Breast: Boneless, skinless breast works best for shredding and staying tender.
  • Garlic Powder, Kosher Salt, & Black Pepper: These staples season the chicken simply but effectively.
  • Jalapeno: Thin slices bring a mild kick and crunch—feel free to reduce if you’re spice-shy.
  • Red Onion: Adds sweetness and a little snap after cooking.
  • Flour Tortillas: Choose small ones, about 5 inches, to pack some filling but keep it manageable.
  • Romaine Lettuce: Crisp shredded lettuce helps add a fresh, cool contrast to the warm chicken.
  • Avocado: Creamy slices round out the texture and add healthy fats.
  • Feta Cheese: Salty and crumbly, it’s the perfect finishing touch that cuts through richness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love using this Shredded Chicken Tacos with Creamy Chimichurri Recipe as a base and then mixing it up depending on my mood and pantry. The recipe is versatile, so feel free to swap ingredients or add some of your own favorite toppings to make it truly yours.

  • Variation: Sometimes I swap the flour tortillas for corn to get that authentic-to-me street taco vibe—it adds a rustic texture I really enjoy.
  • Make It Spicy: If you’re into a heat boost, adding more jalapenos or a splash of your favorite hot sauce into the creamy chimichurri sauce kicks things up a notch.
  • Make It Vegan: I’ve experimented with shredded jackfruit instead of chicken to great success—just cook it with the same spices and toss it in the chimichurri.
  • Add More Crunch: Try topping with toasted pepitas or crunchy radish slices for unexpected texture.

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

Step 1: Whisk up the Creamy Chimichurri Sauce

Start by mixing together your mayonnaise, Greek yogurt, minced shallot, chopped parsley, cilantro, olive oil, red wine vinegar, pressed garlic, and kosher salt in a small bowl. Whisk everything until it’s silky smooth. This sauce is the heart of the recipe, so taste and tweak the salt if needed. I always make this first so it has time to chill and the flavors meld while I handle the chicken.

Step 2: Season Your Chicken Breast

In a small bowl, stir together garlic powder, kosher salt, and freshly cracked black pepper. Pat your 8 oz chicken breast dry, then rub this seasoning blend all over it. Let it hang out at room temperature for about 10 minutes—this relaxes the meat and helps it cook more evenly, which means juicier, easier-to-shred chicken.

Step 3: Cook the Chicken with Care

Heat up your pan and add avocado oil—its high smoke point makes it perfect for this step. Cook the chicken for roughly 4-5 minutes on each side over medium heat. You want it to get a nice golden brown without burning, and the inside should reach 165°F for safety. Once done, transfer it to a bowl, cover with foil, and let it rest 5+ minutes before shredding. This waiting game locks in juices.

Step 4: Sauté the Jalapenos and Onions in That Flavorful Pan

After the chicken’s out, use the same pan to pick up those browned bits (hello, flavor!)—add a couple tablespoons of water and scrape those bits gently with a wooden spatula. Toss in the thinly sliced jalapenos and chopped red onions, and cook for 3-4 minutes until they soften and get just a little crispy around the edges. This step brings a subtle sweetness and heat I adore.

Step 5: Shred and Combine

While your veggies are cooking, shred the chicken using two forks right in the resting bowl. Then, add the shredded chicken and any juicy liquids back to the pan with the jalapenos and onions. Toss everything together so the flavors mingle fully.

Step 6: Stir in Fresh Cilantro and Turn Off the Heat

Mix in a tablespoon of finely chopped cilantro for its fresh brightness, then turn off the heat. Leaving your chicken warm in that sizzling pan helps it soak up all the wonderful flavors.

Step 7: Build Your Tacos

Warm your flour tortillas, then layer them with shredded romaine lettuce, slices of creamy avocado, and the flavorful shredded chicken mix. Top everything with crumbled feta cheese and drizzle generously with your creamy chimichurri sauce. Serve these babies warm and watch everyone dive in happily!

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Tips from My Kitchen

  • Resting Chicken: Don’t skip resting the chicken—it keeps it juicy and shreddable, which makes a huge difference in texture.
  • Saving Pan Flavor: Cooking the jalapenos and onions in the chicken pan is a small trick that builds layers of flavor effortlessly.
  • Adjusting Heat: If you want it less spicy, remove the seeds from the jalapenos or use fewer slices—easy to tailor!
  • Tortilla Warmth: Always warm your tortillas before assembling; it makes them more pliable and keeps your tacos from falling apart.

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Recipe

Shredded Chicken Tacos with Creamy Chimichurri, chicken taco recipes, easy chicken tacos, flavorful tacos with chimichurri, street food style tacos - The image shows three soft white tortillas folded in half and filled with shredded seasoned chicken, green leafy lettuce, thin slices of avocado at the bottom, and sliced jalapeños scattered on top. There is a creamy white sauce with herbs drizzled over the filling. The tacos are placed closely together on a white plate with a white marbled surface underneath. In the background, there is a white bowl filled with the same creamy sauce. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes fresh and simple—extra cilantro leaves and a lime wedge on the side are my go-to to brighten things up. Sometimes, I sprinkle a bit more feta or add thinly sliced radishes for crunch. It’s all about that balance of creamy, fresh, and tangy on each bite.

Side Dishes

These tacos go perfectly with a side of Mexican street corn (elote), a light black bean salad, or even crispy sweet potato fries. If you want something super simple, I love a quick cabbage slaw dressed with lime and chiles to complement the creamy chimichurri and savory chicken.

Creative Ways to Present

For a fun dinner party, I’ve laid out all the ingredients buffet-style so guests can build their own tacos with different toppings. Adding small bowls of pickled jalapenos, roasted corn kernels, or sliced olives turns this recipe into a customizable taco bar everyone loves.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shredded chicken separately in an airtight container in the fridge, along with the creamy chimichurri sauce in a small jar. That way, when I’m ready to reheat and eat, the flavors stay fresher and the sauce doesn’t make the chicken soggy.

Freezing

Freezing shredded chicken works well if you want to prep ahead. I portion it out and freeze in freezer-safe bags. The day before you plan to eat, thaw it overnight in the fridge. I don’t freeze the sauce since its texture changes, but it’s easy to whip up fresh in minutes.

Reheating

To reheat, I gently warm the chicken in a skillet with a splash of water to keep it moist. Avoid microwaving straight from frozen, which can dry it out. Once warmed, toss it back with fresh cilantro and then assemble your tacos just like the first time.

FAQs

  1. Can I use chicken thighs instead of chicken breast in this recipe?

    Absolutely! Chicken thighs are juicier and can add extra flavor to your tacos. Just adjust the cooking time slightly to ensure they’re cooked through, and shred them similarly after resting.

  2. How long does the creamy chimichurri sauce last in the fridge?

    The sauce stays fresh for up to 3-4 days when stored in a sealed container. Be sure to give it a quick stir before using since the ingredients may separate a bit.

  3. Can I make this recipe paleo or dairy-free?

    Yes! Swap the Greek yogurt and mayonnaise for dairy-free alternatives like a coconut yogurt mixed with mayo or an avocado-based sauce. Use corn tortillas or lettuce wraps to keep it paleo-friendly.

  4. What’s the best way to warm tortillas without drying them out?

    Wrap them in a damp kitchen towel and microwave for 20-30 seconds, or heat them on a hot skillet for 15-20 seconds per side. Wrapping keeps them soft and pliable.

Final Thoughts

This Shredded Chicken Tacos with Creamy Chimichurri Recipe is one of those dishes I come back to time and again when I want something quick but bursting with flavor. The mix of creamy, tangy, herby sauce with tender, spicy chicken and fresh toppings is just irresistible. I hope you enjoy making and eating these as much as I do—it’s like a little fiesta in every bite, and who couldn’t use that? Grab your skillet, and let’s taco ’bout how good these can be!

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Shredded Chicken Tacos with Creamy Chimichurri Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 tacos
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Low Lactose
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Description

These Shredded Chicken Tacos with Creamy Chimichurri Sauce offer a flavorful twist on classic tacos. Tender shredded chicken seasoned and cooked with jalapenos and red onions is combined with a vibrant, creamy chimichurri sauce, then assembled in warm flour tortillas with shredded romaine, avocado, and crumbled feta cheese for a delicious and satisfying meal.

Ingredients

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 (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 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

  1. Make the Creamy Chimichurri Sauce: In a small bowl, combine the Greek yogurt, mayonnaise, minced shallot, chopped parsley and cilantro, olive oil, red wine vinegar, garlic, and kosher salt. Whisk until thoroughly blended and taste to adjust seasoning if needed. Set aside.
  2. Season the Chicken: In a bowl, mix garlic powder, kosher salt, and black pepper evenly. Season the chicken breast thoroughly and let it rest at room temperature for about 10 minutes to absorb the flavors.
  3. Cook the Chicken: Heat avocado oil in a skillet over medium heat. Cook the chicken breast for 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 it rest for at least 5 minutes before shredding.
  4. Cook the Jalapenos and Red Onions: In the same skillet, add a few tablespoons of water and scrape up the browned bits from the chicken cooking. Add the sliced jalapenos and chopped red onions and sauté for 3-4 minutes until softened and slightly crispy.
  5. Mix in the Shredded Chicken: Shred the rested chicken while the jalapenos and onions cook. Return the shredded chicken along with any juices back to the skillet and stir to combine.
  6. Add Cilantro: Mix in the finely chopped cilantro into the chicken mixture. Turn off the heat under the skillet.
  7. Build the Tacos: Warm the flour tortillas and layer shredded romaine, sliced avocado, and the shredded chicken mixture. Top with crumbled feta cheese and drizzle with the creamy chimichurri sauce. Serve warm.

Notes

  • Use full-fat Greek yogurt for the best creaminess in the chimichurri sauce.
  • If you prefer a spicier taco, leave the jalapeno seeds in or add more jalapeno slices.
  • To save time, the sauce can be made in advance and stored in the refrigerator for up to 2 days.
  • Chicken can be cooked on a grill or baked if preferred, but stovetop cooking yields the best flavor and texture.
  • For dairy-free options, substitute mayonnaise and yogurt with vegan alternatives and omit feta cheese.
  • Warm tortillas before assembling for easier wrapping and enhanced texture.

Nutrition

  • Serving Size: 1 taco
  • Calories: 280 kcal
  • Sugar: 2 g
  • Sodium: 480 mg
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 55 mg

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