Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
If you’re on the lookout for a meal that feels like a warm hug on a plate, this Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe is absolutely the one to try. The tender, spiced shredded chicken pairs beautifully with a luscious, herb-packed chimichurri sauce that’s been whipped to creamy perfection. It’s vibrant, comforting, and bursting with flavors that make every bite unforgettable. Whether you’re feeding a crowd or craving a flavorful weeknight dinner, these tacos deliver a perfect balance of spice, freshness, and creaminess that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe is simple but essential, working together to build layers of flavor and texture that make these tacos truly shine. From the fragrant herbs to the warming spices, every component lends something special to the final dish.
- 1 lb boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for a leaner option.
- 1 tablespoon olive oil: Helps sear the chicken to golden perfection and adds a fruity base note.
- 1 teaspoon ground cumin: Brings earthy warmth that forms the backbone of the spice mix.
- 1 teaspoon chili powder: Adds mild heat and smoky depth.
- 1 teaspoon paprika: For a subtle sweetness and vibrant color.
- 1/2 teaspoon garlic powder: Contributes to the savory complexity.
- 1/2 teaspoon onion powder: Enhances overall umami without overpowering.
- Salt and pepper, to taste: To season and balance flavors perfectly.
- 1/2 cup chicken broth or water: Keeps the chicken moist while simmering.
- 1/2 cup fresh parsley, packed: Brightens the chimichurri with fresh herbal notes.
- 2 tablespoons fresh cilantro (optional): Adds a citrusy, green complement to the herbs.
- 3 tablespoons red wine vinegar: Gives the sauce a tangy kick that wakes up the palate.
- 1 teaspoon Dijon mustard: Provides subtle sharpness and body to the sauce.
- 1/4 cup olive oil: Smooths the sauce and brings a luscious texture.
- 2 cloves garlic, minced: Injects bold, zesty flavor into the chimichurri.
- 1/4 teaspoon red pepper flakes (adjust to taste): Adds a gentle heat that livens up the sauce.
- Salt and pepper, to taste: Essential to perfect the chimichurri’s seasoning.
- 1/4 cup sour cream or Greek yogurt: Creates the creamy element that truly sets this chimichurri apart.
- 8 small soft corn or flour tortillas: The perfect vehicle to cradle all those delicious fillings.
- Optional toppings: Sliced avocado, diced onions, fresh cilantro, lime wedges, shredded cheese, or salsa to customize your tacos just how you like them.
How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Step 1: Cook the Chicken
Start by warming a tablespoon of olive oil in a large skillet over medium heat. Season your chicken breasts or thighs evenly with cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Once the oil shimmers, place the chicken in the pan and sear each side until a beautiful golden crust forms, about three to four minutes per side. Pour in the chicken broth or water, cover the skillet, then lower the heat to let the chicken simmer gently for 12 to 15 minutes until it’s tender and cooked through.
Step 2: Shred the Chicken
When the chicken is perfectly tender, remove it from the skillet and let it rest for a few minutes to keep all those juices locked in. Then grab two forks and shred the meat finely, creating soft strands that soak up every bit of flavor. This shredded chicken base is what makes these tacos so juicy and irresistible.
Step 3: Make the Creamy Chimichurri Sauce
While the chicken cooks, prepare the star of the show: the creamy chimichurri sauce. In a food processor or blender, combine fresh parsley, optional cilantro, red wine vinegar, Dijon mustard, olive oil, minced garlic, red pepper flakes, salt, and pepper. Pulse everything until the herbs are finely chopped and the mixture is well blended. Then add sour cream or Greek yogurt and blend again until the sauce transforms into a rich, creamy, herbaceous delight. Taste and adjust seasoning as needed — this sauce is fresh, tangy, and just a little spicy, the perfect partner for shredded chicken.
Step 4: Assemble the Tacos
Warm your tortillas in a dry skillet or microwave until they’re soft and pliable — this helps them wrap nicely around the fillings. Spoon a generous amount of shredded chicken onto each tortilla, then drizzle with the creamy chimichurri sauce. The contrast of the warm, spiced meat with the cool, zesty sauce is what makes this recipe truly unforgettable.
Step 5: Add Your Favorite Toppings and Serve
Top your tacos with sliced avocado for buttery richness, diced onions for crunch, fresh cilantro for brightness, shredded cheese for savoriness, and a squeeze of lime for that final zesty punch. Serve them immediately so everyone can enjoy the full symphony of flavors at their best.
How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Garnishes
The right toppings bring these tacos to life with added texture and flavor. Creamy avocado slices offer smoothness, crisp onions give freshness, and a handful of chopped cilantro adds vibrant herbal notes. Don’t forget those lime wedges — a quick squeeze right before your first bite elevates every ingredient.
Side Dishes
Serve these tacos alongside light, complementary sides like a zesty tortilla salad, Mexican street corn, or even a simple black bean salad tossed with fresh lime and cilantro. These pairings keep the meal balanced and satisfying without overwhelming the bold flavors of the chicken and chimichurri.
Creative Ways to Present
For a fun twist, try serving the shredded chicken tacos buffet-style, letting everyone build their own with lots of colorful toppings. Or pile several tacos on a large platter, garnished with edible flowers or fresh herbs for a festive presentation. Wrapping them individually in foil also makes these perfect for picnics or meal prep.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — and trust me, you might — store shredded chicken and chimichurri sauce separately in airtight containers in the refrigerator. This keeps the chicken tender and prevents the sauce from becoming watery, so you can enjoy fresh-tasting tacos a second time.
Freezing
You can freeze shredded chicken for up to three months, but hold off on freezing the creamy chimichurri sauce since the dairy can separate. Freeze the chicken in meal-sized portions and thaw overnight in the fridge before reheating.
Reheating
Reheat shredded chicken gently in a skillet with a splash of water or broth to keep it moist. Warm tortillas separately in a pan or microwave and add cold creamy chimichurri sauce right before serving to preserve that vibrant flavor and texture.
FAQs
Can I make the creamy chimichurri sauce without cilantro?
Absolutely! Cilantro is optional in this Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe. If you’re not a fan or don’t have it on hand, simply omit it and the sauce will still be fresh and flavorful thanks to plenty of parsley and other herbs.
What’s the best cut of chicken to use for shredding?
Both boneless skinless chicken breasts and thighs work well, but thighs tend to be juicier and more forgiving during cooking. Choose breasts if you prefer leaner meat; just watch the cooking time carefully to avoid dryness.
Can I prepare the chicken in a slow cooker?
Yes, slow cooking the chicken is a great alternative. Simply place the seasoned chicken with broth in the slow cooker on low for 4-6 hours or on high for 2-3 hours until tender enough to shred. This hands-off method locks in moisture and deep flavor.
How spicy is the creamy chimichurri sauce?
The sauce has a mild kick from red pepper flakes, which you can easily adjust to your taste. Feel free to add more if you like a bit of heat or reduce it for a gentler flavor that’s still herbaceous and bright.
Can I substitute sour cream with Greek yogurt?
Definitely! Greek yogurt is a fantastic substitute that adds creaminess with a bit of tang, making the sauce just as luscious and slightly lighter on the palate in this Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe.
Final Thoughts
This Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe is a delightful mix of bold flavors, creamy texture, and vibrant freshness that comes together beautifully for any occasion. I wholeheartedly encourage you to give it a try and see how this simple yet sensational dish can become one of your new favorites to share with friends and family. Happy cooking and happy taco nights!
Print
Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
These Shredded Chicken Tacos with Creamy Chimichurri Sauce combine tender, spiced chicken with a vibrant, herbaceous sauce for a fresh and flavorful meal. Perfect for a quick weeknight dinner, this recipe uses simple ingredients and comes together in just 40 minutes, making it a delicious and easy way to enjoy authentic Mexican-inspired flavors.
Ingredients
Chicken and Seasonings
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup chicken broth or water
Creamy Chimichurri Sauce
- 1/2 cup fresh parsley, packed
- 2 tablespoons fresh cilantro (optional)
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1/4 cup sour cream or Greek yogurt
Tacos and Toppings
- 8 small soft corn or flour tortillas
- Optional toppings: sliced avocado, diced onions, fresh cilantro, lime wedges, shredded cheese, or salsa
Instructions
- Cook the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts or thighs with ground cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper evenly on both sides. Add the chicken to the skillet and sear for 3-4 minutes per side until golden brown.
- Simmer the chicken: Pour in the chicken broth or water, cover the skillet, and reduce heat to low. Simmer gently for 12-15 minutes until the chicken is fully cooked and tender.
- Shred the chicken: Remove the cooked chicken from the skillet and shred it using two forks until it’s finely pulled apart and ready for filling the tacos.
- Make the creamy chimichurri sauce: In a food processor or blender, combine fresh parsley, fresh cilantro (if using), red wine vinegar, Dijon mustard, olive oil, minced garlic, red pepper flakes, salt, and pepper. Pulse until the herbs are finely chopped and the mixture is well blended. Add the sour cream or Greek yogurt, then blend again until the sauce is smooth and creamy. Taste and adjust seasonings as needed.
- Warm the tortillas: Heat the soft corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side or microwave them wrapped in a damp paper towel for 20-30 seconds until soft and pliable.
- Assemble the tacos: Spoon a generous portion of the shredded chicken onto each warmed tortilla. Drizzle the creamy chimichurri sauce over the chicken fillings.
- Add toppings and serve: Top each taco with your choice of optional toppings such as sliced avocado, diced onions, fresh cilantro, shredded cheese, and lime wedges. Serve immediately while warm.
Notes
- You can use chicken thighs for juicier, more flavorful meat or chicken breasts for a leaner option.
- If you prefer a spicier sauce, increase the red pepper flakes gradually to your heat preference.
- The chimichurri sauce can be made a day ahead and refrigerated to allow flavors to meld.
- Use either corn or flour tortillas depending on your preference; warming them properly makes them more pliable and easier to fold.
- Leftover shredded chicken works great for meal prep and can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
