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

Scale

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

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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