Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe

If you’re ready to shake up your taco night in the best possible way, you absolutely have to try these Shredded Chicken Tacos with Creamy Chimichurri Sauce. They’re juicy, flavorful, and vibrant, with just the right amount of zip from the homemade herby sauce, savory shredded chicken, and fresh toppings. Every bite is a happy explosion of textures and colors—truly a taco-lover’s dream come true!

Ingredients You’ll Need

One of my favorite things about these Shredded Chicken Tacos with Creamy Chimichurri Sauce is just how approachable the ingredient list is! Each component has a delicious role to play—think juicy seasoned chicken, a tangy-herby sauce, and the freshest toppings for that ultimate taco shop vibe at home.

• Mayonnaise & Greek Yogurt: This duo forms the base of the creamy chimichurri, making it lusciously thick and just tangy enough.
• Shallot, Parsley & Cilantro: The shallot gives a gentle bite, while both herbs add vibrancy and tons of fresh flavor to the sauce—and the filling.
• Garlic Clove: Pressed or grated for a mellow, savory undertone in your chimichurri.
• Extra Virgin Olive Oil & Red Wine Vinegar: The olive oil smooths out the sauce, while the vinegar brings brightness.
• Kosher Salt & Black Pepper: Seasoning layers that wake up every ingredient.
• Chicken Breast: Leans wonderfully juicy when cooked and shredded—don’t forget a good rest before shredding!
• Avocado Oil: Perfect for high-heat searing and fantastic neutral taste for sautéing.
• Garlic Powder: For subtle, even flavor in the chicken seasoning.
• Jalapeno & Red Onion: Sautéed until tender and ever-so-slightly crispy—they bring texture and a bit of heat.
• Flour Tortillas: Soft and pliable, they perfectly cradle the flavorful filling (but corn tortillas work too!).
• Romaine Lettuce (or favorite greens): For crunch and color on every taco.
• Avocado: Sliced or diced, giving creamy richness to contrast with the tangy sauce.
• Feta Cheese: A sprinkle of salty, tangy feta completes the perfect taco bite.

Variations

The beauty of Shredded Chicken Tacos with Creamy Chimichurri Sauce is how adaptable they are—you can personalize them to suit your taste, fridge situation, or dietary needs, and they turn out scrumptious every time. Here are a few fun ideas if you’re in the mood to experiment or need to make some swaps.

• Spicy Swap: Add extra jalapenos—or swap in serranos—if you love some real heat in your tacos.
• Dairy-Free: Use vegan mayo and a non-dairy yogurt base for the sauce, and opt for a crumbly plant-based cheese.
• Rotisserie Chicken Shortcut: Save a little time by shredding store-bought rotisserie chicken and tossing it with the same seasonings for a speedy meal.
• Low-Carb: Skip the tortillas and serve everything over a pile of chopped greens for a taco bowl that’s light and fresh.

How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce

Step 1: Whip Up the Creamy Chimichurri Sauce

In a small bowl, whisk together the mayo, Greek yogurt, minced shallot, fresh parsley, cilantro, pressed garlic, olive oil, vinegar, and salt until the mixture is silky and flecked with herbs. Give it a quick taste and adjust salt if needed—it’s okay if you want to sneak a spoonful! Set this aside to let the flavors deepen while you work on everything else.

Step 2: Season and Rest the Chicken

In a small bowl, combine the garlic powder, kosher salt, and black pepper. Pat your chicken breast dry, then season all over with your spice blend. Let the chicken sit at room temperature for 10 minutes—this little pause helps the flavor soak in and ensures a juicy finish when you cook it.

Step 3: Sear and Cook the Chicken

Heat the avocado oil in a skillet over medium heat. Once hot, add the seasoned chicken breast and cook about 4–5 minutes per side, until browned and the center hits 165°F. Transfer the cooked chicken to a bowl, cover with foil, and let it rest for at least 5 minutes—resist the urge to shred right away!

Step 4: Sauté the Jalapenos and Red Onions

With the pan still hot, pour in a couple of tablespoons of water, scraping up all those delicious browned bits (the secret to extra flavor). Add the sliced jalapenos and chopped red onion, then cook for 3–4 minutes, stirring occasionally, until the veggies are soft and just beginning to crisp at the edges.

Step 5: Shred and Mix the Chicken

Meanwhile, shred the rested chicken with two forks right in the bowl, capturing all the juices. Add the chicken (and any liquid) back into the skillet and stir to combine with the sautéed veggies. Sprinkle in the remaining chopped cilantro, then turn off the heat—the filling should be fragrant, tender, and well-mingled.

Step 6: Assemble Your Tacos

Warm the tortillas (in a skillet, on a gas flame, or microwave). Layer them up with a handful of crunchy lettuce, a little sliced avocado, a scoop of the shredded chicken mixture, and a generous drizzle of that creamy chimichurri sauce. Finish with crumbled feta and an extra flourish of herbs, if you like. Serve warm, and prepare to fall in love!

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce

Garnishes

Bring your Shredded Chicken Tacos with Creamy Chimichurri Sauce to life with a handful of fresh garnishes! I love adding extra cilantro leaves, a squeeze of lime, and maybe a few extra thin jalapeno slices for a pop of color and another punch of flavor. A few pickled red onions or radish slices look gorgeous and add a snappy bite.

Side Dishes

For a true taco meal, serve your tacos with a side of Mexican street corn, a scoop of cilantro-lime rice, or a bright, citrusy slaw. Black beans, chipotle sweet potatoes, or even a quick pineapple salsa are all lovely, complementing the herby zing of the Shredded Chicken Tacos with Creamy Chimichurri Sauce.

Creative Ways to Present

Turn taco night into a colorful spread by serving the chicken, sauce, and toppings “family style” on platters, letting everyone build their own masterpiece. Or, try cutting the tortillas in half and folding into mini “street taco” size for party-ready bites—don’t forget a drizzle of creamy chimichurri on top for dramatic effect!

Make Ahead and Storage

Storing Leftovers

Leftover filling and sauce should be cooled to room temperature, then stored in separate airtight containers in the refrigerator for up to 3 days. The tortillas and fresh toppings are best assembled just before serving, so they stay crisp and vibrant.

Freezing

While the creamy chimichurri sauce is best enjoyed fresh, the cooked shredded chicken filling freezes beautifully! Place cooled chicken in a freezer bag or container, squeezing out any excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating and assembling your tacos.

Reheating

To reheat, gently warm the shredded chicken mixture in a skillet over low-medium heat until hot and steamy, adding a splash of water or chicken broth if it looks dry. Give the sauce a good stir if it’s been refrigerated, and refresh tortilla and toppings so every bite tastes as freshly made as possible!

FAQs

Final Thoughts

If you’re looking for a meal that’s as exciting to serve as it is to eat, these Shredded Chicken Tacos with Creamy Chimichurri Sauce are truly a must-try. Fresh, vibrant, and absolutely packed with flavor, they just might earn a regular spot in your dinner rotation. Trust me—your tastebuds (and your taco night) will thank you!

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