Shredded Chicken Tacos with Creamy Chimichurri Sauce

Why You’ll Love This Recipe

These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a vibrant and flavor-packed meal that combines tender shredded chicken with a zesty, creamy chimichurri sauce. Whether you’re hosting a taco night or preparing a quick dinner, this dish is simple yet incredibly flavorful. The tangy chimichurri sauce adds an exciting twist to classic chicken tacos, making it an unforgettable experience for your taste buds. Perfect for taco lovers who want something a little different from the usual toppings!

Ingredients

• Chicken breasts or thighs (about 2 lbs)

• Olive oil (2 tablespoons)

• Garlic (2 cloves, minced)

• Onion (1 small, finely chopped)

• Cumin (1 teaspoon)

• Chili powder (1 teaspoon)

• Salt and pepper (to taste)

• Flour tortillas (for serving)

• Fresh cilantro (for garnish)

• Lime wedges (for serving)

For the Creamy Chimichurri Sauce:

• Fresh parsley (½ cup, packed)

• Fresh cilantro (¼ cup, packed)

• Red wine vinegar (2 tablespoons)

• Garlic (2 cloves)

• Olive oil (¼ cup)

• Mayonnaise (¼ cup)

• Lemon juice (1 tablespoon)

• Salt and pepper (to taste)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken breasts or thighs with salt, pepper, cumin, and chili powder. Sauté the chicken until golden brown and fully cooked (about 6-7 minutes per side, depending on thickness).

2. Shred the Chicken: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks.

3. Make the Creamy Chimichurri Sauce: In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, mayonnaise, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper to taste.

4. Assemble the Tacos: Warm the flour tortillas in a dry skillet or microwave. Spoon the shredded chicken onto the tortillas and drizzle with the creamy chimichurri sauce. Garnish with fresh cilantro and serve with lime wedges on the side.

Servings and Timing

• Servings: 4

• Total time: 30 minutes (10 minutes prep, 20 minutes cook time)

Variations

• Grilled Chicken: For a smokier flavor, grill the chicken instead of sautéing it.

• Taco Shells: You can use hard taco shells instead of flour tortillas if you prefer a crunchier texture.

• Add Veggies: For extra crunch and flavor, add shredded lettuce, diced tomatoes, or pickled onions to your tacos.

• Spicy Chimichurri: Add a chopped jalapeño or red pepper flakes to the chimichurri sauce for some extra heat.

Storage/Reheating

• Storage: Store leftover shredded chicken and chimichurri sauce in separate airtight containers in the fridge. The chicken will stay fresh for up to 3-4 days, while the chimichurri sauce can be kept for up to 1 week.

• Reheating: Reheat the shredded chicken in a skillet over medium heat for a few minutes until warmed through. If the chimichurri sauce thickens too much, stir in a small amount of olive oil to reach your desired consistency.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great for this recipe and add extra juiciness and flavor.

2. Can I make the chimichurri sauce in advance?

Yes, you can prepare the chimichurri sauce ahead of time and store it in the fridge for up to a week.

4. How can I make the tacos gluten-free?

Use gluten-free tortillas instead of flour tortillas for a gluten-free option.

5. Is there a dairy-free option for the creamy chimichurri sauce?

Yes, you can swap the mayonnaise with a dairy-free alternative or use avocado to make the sauce creamy.

6. How spicy is the chimichurri sauce?

The chimichurri sauce is mild in spice. If you prefer more heat, you can add jalapeños or red pepper flakes.

7. Can I freeze the shredded chicken?

Yes, the shredded chicken can be frozen in an airtight container for up to 3 months. Thaw and reheat before serving.

8. Can I use store-bought chimichurri sauce?

While homemade chimichurri sauce adds a unique freshness to the tacos, store-bought options will work if you're short on time.

9. Can I add cheese to the tacos?

Definitely! Crumbled queso fresco or shredded cheddar would be a great addition to these tacos.

10. What sides pair well with these tacos?

Rice, beans, and a simple side salad with a tangy vinaigrette complement the tacos perfectly.

Conclusion

Shredded Chicken Tacos with Creamy Chimichurri Sauce offer a delicious twist on a classic favorite. The combination of juicy shredded chicken and the bold, tangy sauce makes every bite a flavorful experience. Whether you're preparing dinner for the family or a casual gathering, this recipe is sure to impress. Enjoy the savory flavors, and don't forget to customize the tacos with your favorite toppings for an even more personalized meal!

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Shredded Chicken Tacos with Creamy Chimichurri Sauce

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Shredded Chicken Tacos with Creamy Chimichurri Sauce is a flavorful twist on traditional tacos. The dish combines tender, seasoned shredded chicken with a zesty, creamy chimichurri sauce, served in warm flour tortillas and garnished with fresh cilantro and lime.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Taco
• Method: Sauté, Blend
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Chicken breasts or thighs (about 2 lbs)

Olive oil (2 tablespoons)

Garlic (2 cloves, minced)

Onion (1 small, finely chopped)

Cumin (1 teaspoon)

Chili powder (1 teaspoon)

Salt and pepper (to taste)

Flour tortillas (for serving)

Fresh cilantro (for garnish)

Lime wedges (for serving)

For the Creamy Chimichurri Sauce:

Fresh parsley (½ cup, packed)

Fresh cilantro (¼ cup, packed)

Red wine vinegar (2 tablespoons)

Garlic (2 cloves)

Olive oil (¼ cup)

Mayonnaise (¼ cup)

Lemon juice (1 tablespoon)

Salt and pepper (to taste)

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Instructions

1. In a large skillet, heat olive oil over medium heat. Season the chicken breasts or thighs with salt, pepper, cumin, and chili powder. Sauté the chicken until golden brown and fully cooked (about 6-7 minutes per side, depending on thickness).
2. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks.
3. In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, mayonnaise, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
4. Warm the flour tortillas in a dry skillet or microwave. Spoon the shredded chicken onto the tortillas and drizzle with the creamy chimichurri sauce. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

• For a smokier flavor, grill the chicken instead of sautéing it.
• You can use hard taco shells instead of flour tortillas for a crunchier texture.
• Add shredded lettuce, diced tomatoes, or pickled onions for extra flavor and crunch.
• To make the chimichurri sauce spicier, add a chopped jalapeño or red pepper flakes.

Nutrition

• Serving Size: 1 taco
• Calories: 350
• Sugar: 2g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg