why make this recipe
Shredded Chicken Tacos with Creamy Chimichurri Sauce are an easy and delicious meal perfect for any occasion. The combination of tender shredded chicken, fresh vegetables, and creamy sauce makes these tacos flavorful and satisfying. They are also quick to prepare, making them a great choice for a busy weeknight dinner or a fun weekend gathering with friends and family.
how to make Shredded Chicken Tacos with Creamy Chimichurri Sauce
Ingredients :
- 3 tbsp Greek Yogurt
- 3 tbsp Mayonnaise
- 2 tbsp minced Shallot
- 1 heaping tbsp finely chopped Parsley
- 1 heaping tbsp finely chopped Cilantro
- 1 tbsp Extra Virgin Olive Oil
- 2 tsp Red Wine Vinegar
- 1 small clove Garlic, pressed or grated
- 1/2 tsp Kosher Salt
- 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
- 6 small Flour Tortillas
- Shredded Romaine Lettuce
- Sliced Avocado
- Crumbled Feta Cheese
Directions :
Make the Creamy Chimichurri Sauce: In a bowl, combine Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, garlic, and salt. Whisk to blend everything together and set it aside.
Season the Chicken: Mix garlic powder, salt, and black pepper in a bowl. Use this mixture to season the chicken breast and let it sit for 10 minutes.
Cook the Chicken: In a pan, heat the avocado oil over medium heat. Cook the chicken for 4-5 minutes on each side until browned and the internal temperature reaches 165°F. Move the chicken to a bowl, cover with foil, and let it rest for 5 minutes before shredding.
Cook the Jalapenos and Red Onions: In the same pan, add jalapenos and red onions, scraping any browned bits from the bottom. Cook for about 3-4 minutes until they are softened and slightly crispy.
Mix in the Shredded Chicken: While the jalapenos and onions cook, shred the rested chicken. Then, mix the shredded chicken back into the pan with jalapenos, onions, and fresh cilantro. Turn off the heat.
Build the Tacos: Warm the tortillas and layer them with shredded romaine, sliced avocado, and the chicken mixture. Top with feta cheese and drizzle with the creamy chimichurri sauce. Serve warm.
how to serve Shredded Chicken Tacos with Creamy Chimichurri Sauce
Serve these tacos warm with extra chimichurri sauce on the side for dipping. You can also add additional toppings like salsa, sour cream, or hot sauce to enhance the flavors. Enjoy them with friends or family for a tasty meal.
how to store Shredded Chicken Tacos with Creamy Chimichurri Sauce
To store leftover ingredients, keep the shredded chicken, toppings, and tortillas in separate airtight containers in the refrigerator. They can be stored for about 3-4 days. Reheat the chicken before assembling the tacos again.
tips to make Shredded Chicken Tacos with Creamy Chimichurri Sauce
- If you want more flavor in your chicken, try marinating it in the chimichurri sauce for a couple of hours before cooking.
- Use corn tortillas instead of flour tortillas if you prefer a gluten-free option.
- Add other toppings like diced tomatoes or jalapeno slices for more variety and heat.
variation
You can easily customize these tacos by substituting the chicken with shredded beef or pork. You can also use grilled vegetables for a vegetarian option.
FAQs
Can I make the chimichurri sauce ahead of time?
Yes, you can prepare the chimichurri sauce a day before and store it in the fridge. This allows the flavors to meld together.
What toppings can I add to these tacos?
Feel free to add your favorite taco toppings such as salsa, diced tomatoes, or sour cream for extra flavor.
Can I freeze the shredded chicken?
Yes, you can freeze the shredded chicken for up to 2-3 months. Just make sure to store it in an airtight container or freezer bag.