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
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 (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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cilantro: Mix in the finely chopped cilantro into the chicken mixture. Turn off the heat under the skillet.
- 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
