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Shredded Chicken Tacos with Creamy Chimichurri Sauce


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  • Author: Olivia
  • Total Time: 40 minutes
  • Yield: 8 tacos 1x

Description

These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a flavorful twist on traditional tacos. Tender shredded chicken is paired with a vibrant, herby chimichurri sauce, then drizzled with a creamy version for a rich, tangy finish. Perfect for taco night or a crowd-pleasing dinner!


Ingredients

Scale

For the chicken:

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup chicken broth or water

For the creamy chimichurri sauce:

  • 1/2 cup fresh parsley, packed
  • 2 tablespoons fresh cilantro (optional)
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • 1/4 cup sour cream or Greek yogurt

For the tacos:

  • 8 small soft corn or flour tortillas
  • Optional toppings: sliced avocado, diced onions, fresh cilantro, lime wedges, shredded cheese, or salsa

Instructions

  1. Cook the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken with cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and sear both sides for 3-4 minutes until golden. Add the chicken broth or water, cover, and simmer for 12-15 minutes until the chicken is fully cooked and tender. Remove the chicken from the skillet and shred it using two forks.
  2. Make the creamy chimichurri sauce: In a food processor or blender, combine the parsley, cilantro (if using), red wine vinegar, Dijon mustard, olive oil, garlic, red pepper flakes, salt, and pepper. Pulse until the herbs are finely chopped and the sauce is well blended. Add the sour cream or Greek yogurt and blend again until the sauce is creamy. Taste and adjust the seasoning as needed.
  3. Assemble the tacos: Warm the tortillas in a dry skillet or microwave until soft and pliable. Fill each tortilla with a generous portion of shredded chicken. Drizzle with the creamy chimichurri sauce.
  4. Serve: Top with your choice of toppings such as sliced avocado, diced onions, fresh cilantro, shredded cheese, and lime wedges. Serve immediately!

Notes

  • For a spicier version, add more red pepper flakes or a chopped jalapeño to the chimichurri sauce.
  • You can also use rotisserie chicken to save time. Just shred it and skip the cooking step.
  • If you prefer, serve these tacos on lettuce leaves for a low-carb option.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish, Tacos
  • Method: Stovetop
  • Cuisine: Mexican, Latin

Nutrition

  • Serving Size: 1 taco (with chicken and sauce, no toppings)
  • Calories: 230
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 60mg