Name: Shredded Chicken Tacos with Creamy Chimichurri Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: For the Creamy Chimichurri Sauce:

These shredded chicken tacos with creamy chimichurri sauce bring together juicy, seasoned chicken, fresh toppings, and a vibrant sauce that ties everything together. The creamy chimichurri adds a herby, tangy kick with just the right amount of richness, making every bite irresistible. It’s a dish that feels both comforting and exciting at once.

Why I Love This Recipe

I love how this recipe offers bold, zesty flavors without a lot of fuss. The creamy chimichurri sauce is a game changer—it’s fresh, slightly spicy, and perfectly balanced with creamy yogurt and mayo. I also appreciate how versatile this dish is; I can dress it up for a dinner party or keep it casual for a weeknight meal. It’s a fast favorite in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Creamy Chimichurri Sauce:

Greek yogurt (or sour cream)
Mayonnaise
Minced shallot
Finely chopped parsley
Finely chopped cilantro
Extra virgin olive oil
Garlic (pressed or grated)
Kosher salt

For the Shredded Chicken Filling:

Avocado oil
Chicken breast
Garlic powder
Kosher salt
Freshly cracked black pepper
Jalapeño, thinly sliced (optional)
Finely chopped red onion
Finely chopped cilantro

For the Tacos and Toppings:

Small flour tortillas
Shredded romaine lettuce
Sliced avocado
Crumbled feta cheese

Directions

Make the creamy chimichurri sauce: I whisk together Greek yogurt, mayonnaise, shallot, parsley, cilantro, olive oil, garlic, and salt in a bowl until smooth. I let it sit while I prep everything else so the flavors really come together.
Season and cook the chicken: I mix garlic powder, salt, and pepper, then coat the chicken evenly. After letting it sit for 10 minutes, I sear it in a skillet with avocado oil until cooked through, about 4-5 minutes per side. Then I let it rest before shredding.
Sauté the veggies: In the same skillet, I deglaze with a splash of water, then toss in sliced jalapeños and red onion. I sauté them until they’re soft and slightly crispy.
Combine everything: I add the shredded chicken back to the skillet with the veggies and toss in fresh cilantro. I stir everything together until well mixed and heated through.
Assemble the tacos: I warm the tortillas, then layer in romaine, chicken mixture, avocado, feta, and finish with a drizzle of chimichurri sauce.

Servings and Timing

Servings: 6 tacos (serves 2–3 people)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes swap out romaine for arugula or spinach for a different kind of crunch.
If I’m out of feta, cotija or a sprinkle of cheddar works just as well.
For a vegetarian twist, I replace chicken with crispy tofu or roasted mushrooms.
I make it spicier with a dash of hot sauce or by keeping the jalapeño seeds in.
I’ve also tried this with corn tortillas for a gluten-free version—it’s just as delicious.

Storage/Reheating

Storage: I keep leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days.
Reheating: I reheat the chicken in a skillet over medium heat with a splash of water to keep it juicy. I always assemble the tacos fresh so they don’t get soggy.

FAQs

Can I use store-bought chimichurri?

I prefer homemade for the fresh flavor, but store-bought works in a pinch. I just mix it with yogurt and mayo to keep that creamy texture.

What’s the best way to shred chicken?

I use two forks to pull it apart while it’s still warm—it’s much easier. Sometimes I use a hand mixer on low for quick shredding.

Can I grill the chicken instead?

Yes, grilled chicken adds great smoky flavor. I just season it the same way and grill it until cooked through before shredding.

How do I keep tortillas from tearing?

I warm them in a dry skillet or microwave them with a damp paper towel for a few seconds to keep them soft and pliable.

What else can I use the chimichurri sauce for?

It’s amazing on grilled meats, roasted veggies, sandwiches, or even as a salad dressing. I always make extra.

Conclusion

These shredded chicken tacos with creamy chimichurri sauce are a flavor-packed meal that comes together quickly and easily. I love how every component adds something special—from the juicy chicken to the crisp veggies and that creamy, herb-filled sauce. It’s a recipe I keep coming back to, whether I’m cooking for a crowd or just craving a killer taco night.