🌮 Shredded Chicken Tacos with Creamy Chimichurri Sauce: Your New Taco Night Obsession
Hey there, taco lovers! Chef Jamie here, ready to spill the beans on my all-time favorite weeknight hero: Shredded Chicken Tacos with Creamy Chimichurri Sauce. Picture this: tender, garlicky chicken nestled in a warm tortilla, topped with crisp veggies, salty feta, and a drizzle of that tangy, herb-packed sauce. It’s like a flavor fiesta in every bite—and the best part? You can whip this up in 30 minutes flat. I’ve made these tacos for picky toddlers, hungover friends, and even my abuela (who’s *very* hard to impress). Trust me, this recipe’s a crowd-pleaser with a capital C. Let’s get cooking! 🎉
🔥 The Summer I Fell in Love with Chimichurri (and a Very Stubborn Goat)
Let me take you back to 2018. I was backpacking through Argentina, living off empanadas and malbec, when I stumbled into a tiny farmhouse in Mendoza. The abuela there taught me her chimichurri recipe—a zesty, garlicky sauce meant for grilled meats. But here’s the kicker: her goat, Pancho, kept trying to eat the parsley right out of my hands! 🐐 Fast forward to today: I’ve swapped the goat for Greek yogurt, added a creamy twist, and paired it with juicy chicken tacos. Every time I make this sauce, I laugh remembering Pancho’s determined face. Moral of the story? Good food (and stubborn goats) make the best memories.
🥑 What You’ll Need (+ Chef’s Secrets!)
Creamy Chimichurri Sauce:
- 3 tbsp mayo – The creamy base. Swap with vegan mayo if needed!
- 3 tbsp Greek yogurt – Adds tang. Use sour cream for extra richness.
- 2 tbsp minced shallot – Softer than onion. No shallot? Red onion works!
- 1 tbsp each parsley & cilantro – Pro tip: Chop stems for extra crunch!
- 1 garlic clove – Pressed = no bitter chunks. Double it if you’re brave.
Chicken Filling:
- 8 oz chicken breast – Thighs work too—juicier but fattier!
- ½ tsp each garlic powder, S&P – Simple seasoning lets the sauce shine.
- 1 jalapeño – Deseed if you’re spice-shy.
👨🍳 Let’s Taco ’Bout the Process
- Make the Sauce First – Whisk everything in a bowl. Let it sit 10 mins—shallots mellow, flavors marry. Taste and add a pinch of sugar if too sharp!
- Season & Sear Chicken – Pat chicken dry (crucial for golden crust!), rub with spices. Heat oil in a skillet until shimmering. Cook 5-6 mins per side. Don’t peek! Let that crust form.
- Shred Like a Pro – Rest chicken 5 mins, then use two forks. Or throw it in a stand mixer with the paddle attachment—30 seconds on low. Game-changer!
- Sizzle the Veggies – In the same pan (those browned bits = flavor gold!), sauté jalapeños and onions until charred. Add a splash of beer if you’re feeling fancy.
- Mix & Build – Toss chicken with veggies and cilantro. Warm tortillas (directly over gas flame for 10 secs = next-level texture), layer romaine, avocado, chicken, feta, and SAUCE. 💥
🎉 How to Serve These Bad Boys
Stack ’em high on a platter with lime wedges and extra sauce for dipping. Pair with icy-cold Mexican beer or a mango margarita. For sides? Keep it simple: charred corn or chips with guac. No fancy plates needed—these tacos shine on paper towels!
🔄 Mix It Up! 5 Delicious Twists
- Pescado Style: Swap chicken for grilled shrimp or flaky cod.
- Vegan Vibes: Use jackfruit + chickpeas and vegan feta.
- Low-Carb: Lettuce wraps instead of tortillas.
- Smoky Kick: Add 1 tsp chipotle powder to the chicken rub.
- Breakfast Taco: Top with a fried egg and hot sauce.
🧑🍳 Chef Jamie’s Bonus Tips
True story: I once accidentally used vanilla yogurt in the sauce (don’t ask). It was… interesting. 😅 Stick to plain Greek! Over the years, I’ve learned: 1) Letting the sauce sit overnight is magic, 2) Always make double the chicken—it’s killer on salads, and 3) If your tortillas crack, spritz them with water before heating. Oh, and watch out for goats.
❓ Taco Troubles? We’ve Got Answers
Q: My chicken’s dry! Help!
A: You overcooked it, friend. Chicken breast is done at 165°F—use a thermometer! Or brine it in saltwater for 30 mins pre-cooking.
Q: Sauce too tangy?
A: Add 1 tsp honey or maple syrup. Balance is key!
Q: Can I make this ahead?
A: Sauce keeps 5 days in the fridge. Chicken? 3 days. Assemble tacos fresh!
📊 Nutrition Per Taco (Because Knowledge Is Power)
Calories: 236 | Protein: 12g | Carbs: 20g | Fat: 12g | Sodium: 1045mg
*For lower sodium: Reduce feta by half and use low-salt mayo.
Shredded Chicken Tacos with Creamy Chimichurri Sauce
- Total Time: 30 minutes
- Yield: 6 Tacos 1x
Ingredients
Creamy Chimichurri Sauce:
3 tbsp mayo
3 tbsp full-fat Greek yogurt
2 tbsp minced shallot
1 tbsp chopped parsley (heaping)
1 tbsp chopped cilantro (heaping)
1 garlic clove, pressed
1 tbsp extra virgin olive oil
2 tsp red wine vinegar
½ tsp kosher salt
Shredded Chicken Filling:
2 tsp avocado oil
8 oz chicken breast
½ tsp each: garlic powder, salt, black pepper
1 small jalapeño, sliced
¼ cup red onion, finely chopped
1 tbsp chopped cilantro
Taco Toppings:
6 small flour tortillas
1½ cups shredded romaine
¼ cup sliced red onion
½ avocado, sliced
⅓ cup crumbled feta cheese
Instructions
Whisk together all chimichurri sauce ingredients in a bowl. Set aside.
Season chicken with garlic powder, salt, and pepper. Let sit for 10 minutes.
Cook chicken in oil until golden and cooked through (165°F). Rest 5 mins, then shred.
In same pan, deglaze with a little water and sauté jalapeños and onions 3–4 mins.
Add shredded chicken and chopped cilantro. Stir to combine and heat through.
Assemble tacos with romaine, avocado, chicken mixture, feta, and chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 236 per serving
- Sodium: 1045mg per serving
- Fat: 12g per serving
- Carbohydrates: 20g per serving
- Protein: 12g per serving
