Go Back
–+ servings

Shredded Chicken Tacos with Creamy Chimichurri Sauce

No ratings yet
These small batch shredded chicken tacos feature tender seared chicken, sautéed jalapenos, and fresh toppings, all served in soft flour tortillas. A tangy, herby creamy chimichurri sauce made with yogurt, mayo, parsley, and cilantro pulls everything together, cooling off the mild heat of the jalapenos and adding a refreshing layer of flavor. Crisp romaine, creamy avocado, and salty feta complete these vibrant, satisfying tacos — perfect for a simple weeknight meal.
Print Recipe Pin Recipe
Servings: 6 small tacos
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Chimichurri Sauce
  • 3 tbsp. Greek Yogurt or sour cream
  • 3 tbsp. Mayonnaise
  • 2 tbsp. Shallot minced
  • 1 heaping tbsp. Parsley finely chopped
  • 1 heaping tbsp. Cilantro finely chopped
  • 1 tbsp. Extra Virgin Olive Oil
  • 2 tsp. Apple Cider Vinegar
  • 1 small clove Garlic pressed or grated (about 1 tsp.)
  • 1/2 tsp. Kosher Salt plus more to taste
For the Chicken and Taco Filling
  • 2 tsp. Avocado Oil
  • 8 oz. Chicken Breast
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper freshly cracked
  • 1 small Jalapeno thinly sliced (optional)
  • 1/4 cup Red Onion finely chopped
  • 1 tbsp. Cilantro finely chopped
For Assembly
  • 6 small Flour Tortillas 5" in diameter
  • Romaine Lettuce shredded, or use your favorite greens
  • Avocado sliced
  • Feta Cheese crumbled

Equipment

  • Large pan
  • Small bowl
  • Wooden spatula
  • Cutting board
  • Knife
  • Foil

Method
 

  1. Prepare the creamy chimichurri sauce by whisking together the Greek yogurt, mayonnaise, minced shallot, chopped parsley, chopped cilantro, olive oil, apple cider vinegar, pressed or grated garlic, and 1/2 teaspoon kosher salt in a small bowl. Taste and add a pinch more salt if desired, then set aside.
  2. In a separate bowl, mix the garlic powder, 1/2 teaspoon kosher salt, and black pepper. Rub this seasoning blend all over the chicken breast. Let the seasoned chicken sit at room temperature for about 10 minutes.
  3. Heat the avocado oil in a large pan over medium heat. Add the chicken breast and cook for 4 to 5 minutes per side, until the surface is browned and a thermometer registers 165°F (74°C) inside. Transfer the chicken to a bowl, cover it with foil, and rest for at least 5 minutes.
  4. While the chicken rests, add a few tablespoons of water to the same pan and scrape up any browned bits left on the bottom using a wooden spatula. Add the sliced jalapeno and chopped red onion, and cook for 3 to 4 minutes until softened.
  5. Shred the rested chicken breast using two forks. Add the shredded chicken, along with any juices, back to the pan with the cooked jalapenos and onions.
  6. Stir in 1 tablespoon finely chopped cilantro with the chicken mixture. Remove the pan from the heat.
  7. To assemble, warm the flour tortillas. Layer each tortilla with some shredded romaine, sliced avocado, and a scoop of the chicken mixture. Sprinkle crumbled feta over the top and finish with a generous drizzle of creamy chimichurri sauce. Serve the tacos immediately while warm.

Nutrition

Calories: 485kcal

Notes

To save time, you can use cooked rotisserie chicken instead of searing your own—just shred and warm it with the jalapenos and onions as described. Store any leftover sauce in an airtight container in the fridge for up to three days; its flavor develops even more by the next day. Leftover chicken mixture can be refrigerated separately and reheated gently with a splash of water before assembling fresh tacos. Warm tortillas just before serving to keep them soft and pliable. If you prefer a milder taco, remove the seeds from the jalapeno before cooking or omit it altogether.

Tried this recipe?

Let us know how it was!