Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
If you are craving something fresh, flavorful, and totally satisfying, then this Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe is going to become your new go-to. Imagine tender, juicy shredded chicken seasoned just right and nestled inside warm tortillas, then topped with a dreamy, herb-packed chimichurri sauce that’s been given a smooth, creamy twist. Each bite bursts with vibrant, bright flavors complemented by crunchy slaw or crisp veggies, making taco night feel both exciting and effortlessly delicious. This recipe is perfect for busy weeknights or casual gatherings, offering a bold, Latin-inspired flair that’s as easy to make as it is to enjoy.
Ingredients You’ll Need
All the ingredients for this dish are simple, fresh, and each one plays a starring role in creating the perfect balance of flavor, texture, and color. From the juicy seasoned chicken to the bright and creamy chimichurri, every element is essential in building layers of deliciousness.
- Cooked shredded chicken (2 cups): Using rotisserie or poached chicken saves time and ensures tenderness.
- Cumin (1 teaspoon): Adds a warm, earthy base note to the chicken.
- Paprika (½ teaspoon): Provides subtle smokiness and depth.
- Chili powder (¼ teaspoon): Brings a mild kick of heat that’s never overpowering.
- Garlic powder (½ teaspoon): Boosts umami flavor for savory goodness.
- Salt and pepper to taste: Essential for seasoning and enhancing all the other ingredients.
- Fresh parsley (1 cup packed): The leafy herb star of the chimichurri with bright, grassy notes.
- Fresh cilantro (½ cup): Adds a fresh, slightly citrusy punch to the sauce.
- Garlic clove (1): Provides aromatic intensity and savory boldness.
- Red wine vinegar (2 tablespoons): Lends acidity to balance the richness and brighten flavors.
- Red pepper flakes (¼ teaspoon): Adds just the right amount of heat to keep things lively.
- Olive oil (¼ cup): Emulsifies the sauce and brings richness.
- Plain Greek yogurt or sour cream (¼ cup): Gives the chimichurri its creamy, dreamy texture.
- Small corn or flour tortillas (8): Soft, warm carriers for all that delicious filling.
- Shredded lettuce or slaw mix (1 cup): Adds freshness and a satisfying crunch.
- Thinly sliced red onion (½): Introduces a sharp, tangy bite that complements the chicken.
- Avocado slices or crumbled queso fresco (optional): For those extra creamy, rich toppings.
- Lime wedges: Brighten each bite with a squeeze of fresh citrus.
How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Step 1: Season and Heat the Chicken
Start by warming your cooked shredded chicken in a skillet over medium heat. Sprinkle in the cumin, paprika, chili powder, garlic powder, salt, and pepper, then stir everything together. Cooking the chicken for about 3 to 4 minutes helps these spices wake up and mingle, resulting in tender, perfectly seasoned meat that’s ready to shine in your tacos.
Step 2: Whip Up the Creamy Chimichurri Sauce
Next, turn to the sauce that takes these tacos to the next level. Pop fresh parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and a pinch of salt into a food processor. Pulse until everything is finely chopped, then slowly drizzle in olive oil while blending to create a luscious, emulsified base. Finally, add Greek yogurt or sour cream and blend once more until the sauce becomes luxuriously smooth and creamy. This combination of herbs, acidity, and creaminess is what truly makes this dish unforgettable.
Step 3: Warm the Tortillas
No shredded chicken taco is complete without the perfect tortilla. Heat your corn or flour tortillas in a dry skillet for about 30 seconds on each side or zap them in the microwave for 20 seconds wrapped in a damp towel. This step makes them pliable and enhances their flavor, making sure they’re ready to fold around your filling without breaking.
Step 4: Assemble Your Tacos
Now for the fun part! Fill each warm tortilla with a generous spoonful of the spiced shredded chicken. Scatter some shredded lettuce or slaw mix on top for a fresh crunch. Then drizzle your creamy chimichurri sauce over everything, adding an herbaceous, zesty creaminess that pulls all the flavors together. For extra indulgence, add avocado slices or crumbled queso fresco if you like. Finish with a squeeze of lime, and your tacos are ready to devour.
How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Garnishes
The best tacos are topped thoughtfully. A handful of shredded lettuce or crunchy slaw adds freshness, while thinly sliced red onions bring sharpness that balances the rich creamed chimichurri. Creamy avocado slices or crumbly queso fresco bring an irresistible richness that’s totally optional but highly recommended. Don’t forget a wedge of lime on the side—one squeeze elevates every bite with a perfect pop of citrusy brightness.
Side Dishes
Pair these tacos with simple yet complementary sides to create a complete meal. Mexican-style rice or black beans make classic options, while a light corn salad or grilled veggies stir in more texture and color. For a fun contrast, tortilla chips and salsa or guacamole bring crunchy freshness that rounds out the flavors exceptionally well.
Creative Ways to Present
If you want to impress guests or switch things up, presentation matters. Serve the tacos on a rustic wooden board with small bowls of chimichurri sauce, extra lime wedges, and toppings laid out buffet-style for a casual, interactive meal. Or create a taco salad by piling all ingredients in a bowl for an easy, handheld delight. The creamy chimichurri also doubles as a dip alongside the tacos, so keep some on the side for guests to enjoy every way they please.
Make Ahead and Storage
Storing Leftovers
If you have any leftover tacos or ingredients, keep the shredded chicken and chimichurri sauce stored separately in airtight containers in the refrigerator. Chicken stays juicy and flavorful for up to 3 days, while the creamy chimichurri sauce maintains its bright flavor and texture for about the same amount of time.
Freezing
You can freeze leftover shredded chicken seasoned with spices for up to 3 months in a freezer-safe bag or container. To preserve the creamy chimichurri sauce’s texture and taste, it’s best to prepare it fresh, but if needed, freeze it separately without the dairy component and add yogurt or sour cream after thawing and blending.
Reheating
Reheat the shredded chicken gently in a skillet over low heat or in the microwave, adding a splash of water or broth to keep it moist. Warm tortillas separately to avoid sogginess. For the chimichurri sauce, give it a good stir before drizzling again over your reheated chicken tacos to keep that fresh, vibrant flavor intact.
FAQs
Can I use other types of meat for this recipe?
Absolutely! While shredded chicken is the star here, shredded beef or pork can also work beautifully, just adjust the seasoning and cooking time accordingly to match the meat’s texture and flavor.
Is this recipe gluten-free?
Yes, when you use corn tortillas, this recipe is naturally gluten-free. Just be sure to check your other ingredients like seasonings and sauces to confirm they are gluten-free as well.
How long does the creamy chimichurri sauce keep in the fridge?
You can store the sauce in an airtight container for up to 3 days. Give it a good stir before serving again, as it may separate slightly in the fridge.
Can I make the chimichurri sauce without a food processor?
Definitely! You can finely chop the herbs and garlic by hand and then whisk all the ingredients together vigorously. It takes a little more elbow grease but still tastes great.
What’s the best way to keep the tortillas warm and soft?
Wrap the tortillas in a clean kitchen towel immediately after warming. This traps steam and keeps them pliable. Alternatively, keep them covered in a tortilla warmer until ready to serve.
Final Thoughts
There’s something incredibly satisfying about a dish that feels both special and effortless, and this Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe fits that bill perfectly. With its vibrant flavors, creamy sauce, and fresh textures, it’s the kind of meal you’ll want to make again and again. So grab your tortillas, whip up that irresistible chimichurri, and dive into some of the best tacos you’ll ever have—your taste buds will thank you.
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Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Gluten Free
Description
Shredded Chicken Tacos with Creamy Chimichurri Sauce offer a vibrant and flavorful twist on a classic taco night. Tender, well-seasoned shredded chicken is paired with a luscious, herb-packed creamy chimichurri sauce, creating a perfect balance of freshness and richness. Served in warm tortillas and topped with crunchy slaw or fresh veggies, these tacos are quick to prepare and guaranteed to impress.
Ingredients
For the Chicken:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Creamy Chimichurri Sauce:
- 1 cup fresh parsley (packed)
- ½ cup fresh cilantro
- 1 clove garlic
- 2 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- ¼ cup olive oil
- ¼ cup plain Greek yogurt or sour cream
- Salt to taste
For Assembly:
- 8 small corn or flour tortillas
- 1 cup shredded lettuce or slaw mix
- ½ red onion (thinly sliced)
- Avocado slices or crumbled queso fresco (optional)
- Lime wedges for serving
Instructions
- Season and Warm the Chicken: In a skillet over medium heat, add the shredded chicken along with cumin, paprika, chili powder, garlic powder, salt, and pepper. Stir and cook for 3–4 minutes until the chicken is warmed through and evenly seasoned.
- Prepare the Creamy Chimichurri Sauce: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and a pinch of salt. Pulse until the herbs and garlic are finely chopped. While blending on low speed, slowly drizzle in the olive oil until incorporated. Add the Greek yogurt or sour cream and blend again until the sauce is smooth and creamy. Adjust salt and texture if needed.
- Warm the Tortillas: Heat the tortillas by warming them in a dry skillet over medium heat for about 30 seconds per side or microwave them wrapped in a damp paper towel for about 20 seconds until pliable and warm.
- Assemble the Tacos: Lay out each warm tortilla and fill with a generous amount of the seasoned shredded chicken. Top with shredded lettuce or slaw mix, a drizzle of creamy chimichurri sauce, thinly sliced red onion, and optional avocado slices or crumbled queso fresco.
- Serve: Serve the assembled tacos immediately with lime wedges on the side for squeezing over the top, enhancing the fresh, zesty flavors.
Notes
- The creamy chimichurri sauce is versatile and can also be used as a dip or salad dressing.
- Make the chimichurri sauce up to 3 days ahead to save time during assembly.
- Using leftover grilled or rotisserie chicken helps speed up preparation while adding flavor.
- For gluten-free tacos, choose corn tortillas instead of flour.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin-Inspired
