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Shredded Chicken Tacos with Creamy Chimichurri Recipe

ByCaroline
Jump to Recipe· 4.7 from 42 reviews

If you’re craving something fresh, flavorful, and downright satisfying, you’re going to love this Shredded Chicken Tacos with Creamy Chimichurri Recipe. I’ve made it countless times for weeknight dinners and casual get-togethers, and trust me — this combo of tender, juicy chicken and that dreamy, herb-packed sauce is a total game changer. Keep reading because I’m sharing all my tips and tricks to help you nail these tacos perfectly in your own kitchen!

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Why This Recipe Works

  • Balanced Flavors: The creamy chimichurri sauce adds a bright and herbaceous touch that perfectly complements the mildly spiced shredded chicken.
  • Simple Ingredients: Using everyday pantry staples and fresh herbs makes this easy to prepare anytime without hunting for rare items.
  • Textural Contrast: Juicy chicken, crisp romaine, ripe avocado, and crumbly feta create a taco that’s as fun to eat as it is delicious.
  • Fast and Fresh: From start to finish, you’ll have these tacos ready in about 30 minutes—a perfect midweek dinner winner.
Shredded Chicken Tacos with Creamy Chimichurri, chicken taco recipes, easy grilled chicken tacos, herby chimichurri sauce, weeknight taco ideas - 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

Each ingredient in this Shredded Chicken Tacos with Creamy Chimichurri Recipe plays a role in building layers of flavor and texture that keep every bite exciting. When I shop for this, I always pick fresh herbs and ripe avocados—it makes a big difference!

Shredded Chicken Tacos with Creamy Chimichurri, chicken taco recipes, easy grilled chicken tacos, herby chimichurri sauce, weeknight taco ideas - 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: Adds richness to the chimichurri sauce and helps balance the acidity from vinegar for a creamy finish.
  • Plain Greek Yogurt: Lightens the sauce while bringing tangy depth; full-fat is best for creaminess.
  • Shallot: Provides a subtle onion flavor without overpowering the sauce.
  • Parsley & Cilantro: Fresh herbs are the heart and soul of chimichurri, giving it that distinctive vibrant green color and brightness.
  • Garlic: The aromatic backbone of the sauce and chicken seasoning.
  • Extra Virgin Olive Oil: Smooths out the sauce and helps carry those herbaceous flavors.
  • Red Wine Vinegar: Adds the perfect zing and acidity, tying all the sauce ingredients together.
  • Chicken Breast: Lean, tender, and ideal for shredding, it soaks up all the flavors without being dry.
  • Avocado Oil: Great for cooking the chicken evenly without heavy smoke or overpowering flavor.
  • Jalapeño & Red Onion: Bring a little crunch and spice that elevate the taco filling.
  • Flour Tortillas: Soft and pliable, they wrap around the juicy filling perfectly.
  • Romaine Lettuce: Adds crunch and freshness for balance.
  • Avocado: Its creamy texture contrasts beautifully with tangy feta and zesty sauce.
  • Feta Cheese: Salty and crumbly, feta adds a lovely contrast that’s lighter than the usual shredded cheese.
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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 mixing things up with this Shredded Chicken Tacos with Creamy Chimichurri Recipe. It’s flexible enough to let your personality shine through — and I encourage you to make it your own!

  • Variation: Sometimes I swap out the flour tortillas for corn tortillas to keep a more authentic vibe and add that subtle corn flavor.
  • Dietary Mods: If you want it dairy-free, try a cashew cream instead of mayo and yogurt in the chimichurri sauce — works like a charm!
  • Seasonal Twist: Swap cilantro and parsley for fresh oregano and mint in the sauce to give it a springtime freshness.
  • Heat Level: Feel free to add more jalapeños or even a dash of cayenne if you’re a spice lover like me.

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

Step 1: Whisk Up the Creamy Chimichurri Sauce

Start by combining Greek yogurt, mayo, minced shallot, chopped parsley and cilantro, pressed garlic, olive oil, red wine vinegar, and salt in a small bowl. I like to whisk it really well until smooth and creamy. Trust me, tasting here is key — I often add a pinch more salt or vinegar to get it just right. Set this aside and let the flavors mingle while you prep the chicken.

Step 2: Season the Chicken

Mix kosher salt, black pepper, and garlic powder in a bowl and rub it all over your chicken breast. I usually leave it to rest at room temp for about 10 minutes. It’s a little patience that helps the chicken cook more evenly and absorb flavors better.

Step 3: Cook the Chicken to Tender Perfection

Heat avocado oil in a skillet over medium heat, then sear the chicken breast for 4-5 minutes each side until golden brown and the internal temp reaches 165°F. Don’t rush this! Once cooked, pop the chicken in a bowl and cover with foil — letting it rest for five minutes keeps it juicy and easy to shred.

Step 4: Sauté Jalapeños & Red Onions for Extra Flavor

While the chicken rests, add a couple tablespoons of water to your skillet and scrape up the browned bits left from cooking — those bits pack big flavor. Toss in thinly sliced jalapeños and chopped red onions, cooking them 3-4 minutes until softened but with a hint of crispness. You’ll love how the aroma fills the kitchen.

Step 5: Shred the Chicken and Combine

I usually shred the chicken right in the resting bowl using two forks—it’s way less messy that way. Then, I add the shredded chicken along with its juices back into the skillet with the jalapeños and onions. Toss everything together so the chicken soaks up all those tasty bits.

Step 6: Finish with Fresh Cilantro and Warm It Through

Stir in a generous tablespoon of finely chopped cilantro, then turn off the heat. This last addition adds a pop of freshness that lifts the entire filling. Now you’re ready to build your tacos!

Step 7: Assemble Your Shredded Chicken Tacos with Creamy Chimichurri Recipe

Warm your flour tortillas gently in a skillet or microwave. Layer shredded romaine, sliced avocado, the savory shredded chicken mixture, and a sprinkle of crumbly feta. Drizzle a good amount of that creamy chimichurri sauce on top — it’s what makes these tacos unforgettable. Serve immediately while everything’s warm and fresh!

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Tips from My Kitchen

  • Rest the Chicken Properly: Don’t skip letting your chicken rest after cooking to lock in those juices for tenderness.
  • Scrape those Browned Bits: I learned scraping the pan with water to deglaze is pure flavor gold for the veggies and chicken.
  • Full-Fat Ingredients Matter: Using full-fat yogurt and quality mayo gives your chimichurri sauce that silky richness that you won’t want to miss.
  • Warm the Tortillas Gently: Too hot and they’ll tear; too cold and they’ll crack—heat them just enough for pliability.

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Recipe

Shredded Chicken Tacos with Creamy Chimichurri, chicken taco recipes, easy grilled chicken tacos, herby chimichurri sauce, weeknight taco ideas - 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 swear by extra cilantro sprigs and a squeeze of fresh lime on top — they brighten and elevate each bite. Sometimes I add a few thin slices of radish or a sprinkle of toasted pumpkin seeds for crunch. And don’t forget an extra drizzle of that creamy chimichurri sauce if you’re feeling saucy!

Side Dishes

These tacos love company! I often serve them alongside Mexican street corn salad (elote style), a light black bean and corn salad, or even simple tortilla chips with guacamole. A crisp cucumber-lime salad or pickled red onions also add a refreshing contrast that balances the richness.

Creative Ways to Present

For fun gatherings, I line tacos up on a long wooden board with small bowls of extra chimichurri, lime wedges, and toppings on the side — it turns taco night into a party. Another trick I love is wrapping each taco in parchment paper tied with twine; it’s cute and keeps everything neat for casual eating.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store the shredded chicken filling and chimichurri sauce separately in airtight containers in the fridge. This keeps the textures fresh and stops the tortillas from getting soggy if you plan to assemble later. The chicken will keep well for about 3-4 days.

Freezing

If I want to save some for later weeks, I freeze the shredded chicken mixture (without toppings) in freezer-safe bags or containers. Make sure you squeeze out extra air to prevent freezer burn. When ready to eat, thaw in the fridge overnight and reheat gently in a skillet.

Reheating

Reheat the chicken filling over low-medium heat in a nonstick pan, adding a splash of water if it starts to dry out. I avoid microwave reheating for best texture. For tortillas, warming briefly in a dry skillet or wrapped in foil in the oven works great to keep them soft and flexible.

FAQs

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

    Absolutely! Chicken thighs offer a richer flavor and tend to stay moister during cooking, which can make your shredded chicken even more tender. Just adjust cooking time accordingly and make sure they reach an internal temperature of 165°F.

  2. How long can I store the creamy chimichurri sauce?

    You can keep the creamy chimichurri sauce refrigerated in an airtight container for up to 4 days. Because it contains fresh herbs and dairy, it’s best enjoyed fresh but will maintain flavor for a few days.

  3. Can I make the sauce dairy-free?

    Yes! Substitute the mayonnaise and Greek yogurt with dairy-free versions or make a cashew-based cream sauce. Blended soaked cashews with lemon juice, garlic, and herbs can mimic that creamy texture nicely.

  4. What’s the best way to shred chicken quickly?

    Using two forks to pull apart the cooked chicken works well, but if you have a stand mixer, you can use the paddle attachment on low speed for 30 seconds to shred chicken evenly and quickly.

Final Thoughts

This Shredded Chicken Tacos with Creamy Chimichurri Recipe has become a staple in my cooking rotation because it’s reliable, vibrant, and incredibly satisfying. Whenever I make it, friends always ask for seconds — and it’s such a joy sharing these flavors together. If you want a taco recipe that’s easy but feels special, give this one a try. I can’t wait for you to taste that perfect harmony of fresh herbs, creamy sauce, and tender chicken in every bite!

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Shredded Chicken Tacos with Creamy Chimichurri Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 42 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 tacos
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Low Lactose
Print Recipe

Description

These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a flavorful and easy-to-make meal perfect for any taco night. Tender chicken breast is seasoned, pan-cooked, and shredded, then sautéed with jalapenos and red onions for a spicy kick. Topped with creamy chimichurri sauce, fresh avocado, romaine lettuce, and crumbled feta cheese, these tacos offer a delightful blend of textures and tastes.

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

Shredded Chicken Filling

  • 2 tsp avocado oil
  • 8 oz chicken breast
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 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″ in 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, whisk together 3 tbsp plain full-fat Greek yogurt, 3 tbsp mayonnaise, 2 tbsp minced shallot, 1 heaping tbsp finely chopped parsley, 1 heaping tbsp finely chopped cilantro, 1 pressed or grated small garlic clove, 1 tbsp extra virgin olive oil, 2 tsp red wine vinegar, and 1/2 tsp kosher salt until fully combined. Taste and adjust salt if needed. Set aside.
  2. Season the Chicken: In a bowl, mix 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/2 tsp freshly cracked black pepper. Rub this seasoning evenly over the 8 oz chicken breast. Let the chicken sit at room temperature for about 10 minutes.
  3. Cook the Chicken: Heat 2 tsp avocado oil in a pan over medium heat. Cook the seasoned chicken breast for 4-5 minutes per side until browned and reaches an internal temperature of 165 F. Remove from pan and transfer to a bowl, cover with foil, and let rest for at least 5 minutes.
  4. Cook the Jalapenos and Red Onions: In the same pan, add a few tablespoons of water and scrape up the browned bits with a wooden spatula to create a flavorful browned liquid. Add the thinly sliced jalapenos and finely chopped red onions. Cook for 3-4 minutes, stirring occasionally, until softened and slightly crispy.
  5. Mix in the Shredded Chicken: Shred the rested chicken breast with two forks. Add the shredded chicken and any juices back into the pan with the jalapenos and onions. Stir to combine and heat through.
  6. Add Cilantro: Stir in 1 tbsp finely chopped cilantro into the chicken mixture. Turn off the heat.
  7. Build the Tacos: Warm the 6 small flour tortillas. Layer each tortilla with shredded romaine lettuce, sliced or diced avocado, and the shredded chicken mixture. Top with crumbled feta cheese and drizzle generously with creamy chimichurri sauce. Serve immediately while warm.

Notes

  • Use full-fat Greek yogurt for the creamiest chimichurri sauce.
  • Adjust the amount of jalapeno for desired spice level.
  • Chicken can be cooked in advance and shredded when ready to save time.
  • Flour tortillas can be substituted with corn tortillas for a gluten-free option, but this will affect the diet classification.
  • Leftover chimichurri sauce makes a great dip or dressing for other dishes.

Nutrition

  • Serving Size: 1 taco
  • Calories: 280 kcal
  • Sugar: 2 g
  • Sodium: 420 mg
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 20 g
  • Cholesterol: 65 mg

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