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
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cilantro: Stir in 1 tbsp finely chopped cilantro into the chicken mixture. Turn off the heat.
- 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
