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
Scale
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
