Description
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are flavor-packed and vibrant, combining juicy spiced chicken, fresh veggies, tangy feta, and a creamy herby sauce for the ultimate handheld dinner. #ChickenTacos #ChimichurriTacos #WeeknightDinner #TacoTuesday #HealthyTacos
Ingredients
Scale
- For the Creamy Chimichurri Sauce:
- 3 tbsp. mayonnaise
- 3 tbsp. plain Greek yogurt (full-fat)
- 2 tbsp. minced shallot
- 1 tbsp. finely chopped parsley
- 1 tbsp. finely chopped cilantro
- 1 small clove garlic, pressed or grated
- 1 tbsp. extra virgin olive oil
- 2 tsp. red wine vinegar
- ½ tsp. kosher salt
- For the Shredded Chicken Filling:
- 2 tsp. avocado oil
- 8 oz. chicken breast
- ½ tsp. garlic powder
- ½ tsp. kosher salt
- ½ tsp. freshly cracked black pepper
- 1 small jalapeño, thinly sliced
- ¼ cup finely chopped red onion
- 1 tbsp. finely chopped cilantro
- For the Tacos / Toppings:
- 6 small flour tortillas (about 5″ in diameter)
- 1 ½ cups shredded romaine lettuce
- ¼ cup thinly sliced red onion
- ½ medium avocado, sliced or diced
- ⅓ cup crumbled feta cheese
Instructions
- Make the Creamy Chimichurri Sauce: In a small bowl, mix together the mayonnaise, Greek yogurt, shallot, parsley, cilantro, garlic, olive oil, red wine vinegar, and kosher salt. Stir until well combined and set aside.
- Prepare the Shredded Chicken Filling: Heat avocado oil in a medium skillet over medium-high heat. Season the chicken breast with garlic powder, kosher salt, and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and shred it using two forks. Add the jalapeño, red onion, and cilantro to the shredded chicken and toss to combine.
- Assemble the Tacos: Warm the tortillas in a dry skillet or microwave.
- To assemble, add a few spoonfuls of the shredded chicken mixture to each tortilla. Top with romaine lettuce, red onion, avocado slices, crumbled feta, and a drizzle of the creamy chimichurri sauce.
- Serve the tacos immediately and enjoy!
Notes
- You can make the sauce ahead and store it in the fridge for up to 3 days.
- Swap chicken breast with chicken thighs for a juicier filling.
- Add a splash of lime juice for extra brightness.
- Use corn tortillas for a gluten-free option.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg