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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.

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 (1/2 cup, packed)

Fresh cilantro (1/4 cup, packed)

Red wine vinegar (2 tablespoons)

Garlic (2 cloves)

Olive oil (1/4 cup)

Mayonnaise (1/4 cup)

Lemon juice (1 tablespoon)

Salt and pepper (to taste)

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.

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