Description
These shredded chicken tacos with creamy chimichurri sauce are the ultimate weeknight dinner—juicy, flavorful shredded chicken paired with a zesty, herby chimichurri yogurt sauce. Quick to make and packed with fresh ingredients, these tacos are a delicious twist on a classic favorite.
Ingredients
- For the Creamy Chimichurri Sauce:
Greek yogurt (or sour cream)
Mayonnaise
1 small shallot, minced
¼ cup finely chopped parsley
¼ cup finely chopped cilantro
2 tbsp extra virgin olive oil
1 garlic clove, pressed or grated
½ tsp kosher salt
Instructions
- Make the Chimichurri Sauce: In a bowl, whisk together Greek yogurt, mayo, shallot, parsley, cilantro, olive oil, garlic, and salt until creamy. Let sit to blend flavors.
- Cook the Chicken: Season chicken with garlic powder, salt, and pepper. Sear in a skillet with avocado oil over medium heat, 4–5 minutes per side. Let rest, then shred.
- Sauté Veggies: In the same skillet, deglaze with a splash of water. Add jalapeño and red onion, sauté until soft and lightly crispy.
- Combine: Return shredded chicken to the skillet. Stir in chopped cilantro. Mix until heated through and evenly combined.
- Assemble Tacos: Warm tortillas, then fill with romaine, chicken mixture, avocado, feta, and drizzle of chimichurri sauce.
Notes
- Store leftover chicken and sauce separately in airtight containers for up to 3 days.
- Reheat chicken in a skillet with a splash of water for moisture.
- Swap romaine for arugula or spinach for a different texture.
- Use cotija or cheddar if feta isn’t available.
- Make it spicier by keeping jalapeño seeds or adding hot sauce.
