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Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Ash Tyrrell

Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe

I just made these shredded chicken tacos with creamy chimichurri sauce, and wow, they were incredible! The chicken was juicy and perfectly seasoned, while the sauce added a fresh, tangy kick. I loved how quick and simple this recipe is, yet it feels gourmet. Every bite was bursting with flavor, and I couldn’t stop at just one taco.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 3 tbsp. Greek Yogurt – gives the sauce a creamy tangy base.
  • 3 tbsp. Mayonnaise – adds richness and smooth texture.
  • 2 tbsp. minced Shallot – offers subtle sweetness and depth.
  • 1 heaping tbsp. finely chopped Parsley – provides fresh bright herbal notes.
  • 1 heaping tbsp. finely chopped Cilantro – adds a zesty green flavor.
  • 1 tbsp. Extra Virgin Olive Oil – enhances richness and brings the herbs together.
  • 2 tsp. Red Wine Vinegar – balances flavors with acidity.
  • 1 small clove Garlic pressed or grated (about 1 tsp.) – delivers savory punch.
  • 1/2 tsp. Kosher Salt plus more to taste – highlights all other flavors.
  • 2 tsp. Avocado Oil – prevents sticking and keeps chicken juicy.
  • 8 oz. Chicken Breast – use fresh or leftover cooked chicken.
  • Homemade Seasoning Blend:
  • ½ tsp. Garlic Powder – adds subtle garlic flavor without overpowering.
  • ½ tsp. Kosher Salt – enhances chicken taste.
  • ½ tsp. freshly cracked Black Pepper – adds mild heat and complexity.
  • 1 small Jalapeno thinly sliced [optional!] – gives a kick of heat.
  • 1/4 cup finely chopped Red Onion – adds crunch and sweetness.
  • 1 tbsp. finely chopped Cilantro – brightens the chicken flavor.
  • 6 small Flour Tortillas 5″ in diameter – soft and flexible for easy folding.
  • shredded Romaine Lettuce or your favorite greens – adds freshness and crunch.
  • sliced Avocado – creamy texture that pairs perfectly with the chicken.
  • crumbled Feta Cheese – adds tangy salty flavor.

Method
 

  1. Start by whisking Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, garlic, and salt together. Taste and adjust seasoning. Set aside in the fridge while you prepare the chicken.
  2. Heat avocado oil in a skillet, then cook chicken breasts until fully cooked, about 5–7 minutes per side. Sprinkle with garlic powder, salt, and pepper while cooking for maximum flavor.
  3. Remove chicken from skillet and shred with two forks. Return to the pan, toss with red onion, jalapeño, and chopped cilantro, and cook for another 2–3 minutes.
  4. Warm tortillas, then layer shredded chicken, lettuce, avocado slices, and crumbled feta. Drizzle generously with creamy chimichurri sauce. Serve immediately while warm.

Notes

  • I like to toast tortillas briefly in a dry pan to enhance flavor.
  • I always chop herbs fresh for the sauce—it makes a huge difference.
  • I sometimes add a pinch of smoked paprika to the chicken for a smoky twist.
  • I recommend letting the sauce chill for 10 minutes—it thickens slightly and flavors meld.