If you’re looking for a weeknight dinner that’s as vibrant as it is simple, Shredded Chicken Tacos with Creamy Chimichurri Sauce are guaranteed to become a staple at your table. These tacos are a beautiful blend of smoky, juicy chicken tucked into tender tortillas, piled with bright veggies, and tied together by an utterly addictive herby sauce. Every bite bursts with color and freshness—just the kind of meal that turns any regular evening into a little celebration of flavor!
Ingredients You’ll Need
This recipe comes together with just a handful of easily found, honest ingredients, each playing a key role in achieving those big, bold Latin-inspired flavors. Gather these kitchen staples and watch something magical unfold.
- Cooked shredded chicken: Tender shreds are perfect for soaking up all those spices and making each taco ultra-hearty.
- Olive oil: Adds a lush richness and helps crisp up the chicken in the skillet.
- Ground cumin: For that warm, earthy backbone that gives the chicken real depth.
- Smoked paprika: Infuses the filling with a subtle smokiness that’s irresistible.
- Salt and pepper: Essential for brightening and bringing together all the savory notes.
- Corn or flour tortillas: Choose your favorite; both make a perfect, cozy blanket for the fillings.
- Shredded lettuce: Adds crunch and a hit of freshness to contrast the rich chicken.
- Diced tomatoes: Juicy, sweet, and colorful—visual and flavor pop in every bite.
- Crumbled queso fresco: Creamy and mild, this finishing touch adds a delightful creaminess.
- Ripe avocado: Sliced for buttery texture and a mellow flavor that rounds everything out.
- Fresh parsley: Bring out that garden-fresh essence in the chimichurri sauce.
- Fresh cilantro: For unmistakable herbal punch and brightness in the sauce.
- Garlic cloves: Aromatic and savory, making the sauce come alive.
- Red wine vinegar: Adds the perfect tang to balance the richness and herbs.
- Red pepper flakes: Offer a tiny kick that keeps the sauce exciting.
- More olive oil: Brings the chimichurri together in a luscious, pourable way.
- Plain Greek yogurt: Transforms the chimichurri into a creamy, dreamy sauce.
- Salt: Just a pinch, to bring out every note in the sauce.
How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce
Step 1: Whip Up the Creamy Chimichurri Sauce
This sauce is the heart of Shredded Chicken Tacos with Creamy Chimichurri Sauce! In a food processor, add parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil. Pulse until everything is finely chopped. Add the Greek yogurt and a pinch of salt, then blend again until your sauce is smooth and irresistibly creamy. Set the sauce aside—it’s going to bring it all together!
Step 2: Season and Heat the Chicken
Pour a bit of olive oil into a large skillet over medium heat. Add the shredded chicken and sprinkle with cumin, smoked paprika, salt, and pepper. Stir the chicken gently until it’s heated through and develops the slightest golden crisp on the edges—the seasoning will perfume your kitchen and wake up your appetite.
Step 3: Warm Up the Tortillas
Warm the tortillas in a dry skillet or microwave until soft and pliable. This small step ensures your tortillas are supple enough to cradle the fillings and won’t crack when bent. Warm tortillas also bring extra flavor and comfort to each taco.
Step 4: Assemble the Tacos
Lay each tortilla flat and start layering: first, a generous scoop of that spiced chicken, then a sprinkle of shredded lettuce for freshness, followed by ruby-red tomatoes and creamy avocado slices. Top it all with a flurry of queso fresco and a hearty drizzle of your homemade creamy chimichurri sauce.
Step 5: Serve Right Away
Shredded Chicken Tacos with Creamy Chimichurri Sauce are best enjoyed fresh, when the tortillas are warm and the veggies are crisp. Arrange the tacos on a serving platter, and get ready for applause around the table!
How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce
Garnishes
For an extra flourish, sprinkle your tacos with additional chopped parsley or cilantro, a pinch of chili flakes, or maybe some thinly sliced jalapeño for heat. A wedge of lime for squeezing brings just the right touch of brightness—it’s the little details that turn each taco into a masterpiece.
Side Dishes
Round out your taco night with classic sides like black beans, grilled corn, or a crisp cabbage slaw. Warm tortilla chips and a bowl of pico de gallo or guacamole make everything feel like more of a feast, perfectly complementing your Shredded Chicken Tacos with Creamy Chimichurri Sauce.
Creative Ways to Present
Try serving tacos build-your-own style at the table with all the fixings in little bowls—kids and adults alike love this interactive twist! Or, for party time, nestle mini tacos on a platter for easy, hand-held bites. Using colorful napkins and topping with edible flowers can add a festive, photo-worthy vibe.
Make Ahead and Storage
Storing Leftovers
If you have any taco fillings left, keep each component separate. Store the shredded chicken, veggies, and sauce in airtight containers in the refrigerator for up to 3 days. This way, your next meal will be just as fresh and tasty.
Freezing
The seasoned shredded chicken holds up well in the freezer—simply cool it first, then pack into freezer-safe bags or containers for up to 2 months. The creamy chimichurri sauce, thanks to the yogurt, is best made fresh or kept only a couple of days in the fridge for optimum flavor and texture.
Reheating
Reheat the chicken gently in the microwave or in a skillet over low heat with a splash of water or stock to keep it juicy. Let the sauce sit at room temperature for a few minutes and give it a good stir before using. Warm up fresh tortillas and assemble just before serving, so every taco is as delicious as the first!
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Using rotisserie chicken is a huge time saver and makes Shredded Chicken Tacos with Creamy Chimichurri Sauce super convenient for busy nights. Just shred the meat and you’re ready to go.
What can I substitute for Greek yogurt in the chimichurri sauce?
If you’re dairy-free or out of Greek yogurt, try using coconut yogurt or a dollop of mayonnaise as a creamy alternative. Both substitute nicely while maintaining the rich texture of the sauce.
Are there gluten-free options for these tacos?
Yes! Corn tortillas are naturally gluten-free, making these Shredded Chicken Tacos with Creamy Chimichurri Sauce suitable for gluten-free diets. Double-check your other ingredients if sensitivity is an issue.
How spicy is the creamy chimichurri sauce?
The sauce offers a mild kick from the red pepper flakes, but it’s not overwhelmingly spicy. Add more flakes or a touch of hot sauce if you like more heat, or scale it back for a milder flavor.
Can I make this recipe ahead for meal prep?
Definitely! Cook and store the chicken, chop your veggies, and prepare the sauce up to 3 days in advance. Just keep everything separate, then warm and assemble when ready for a quick and fresh meal.
Final Thoughts
Take it from me: once you’ve tried Shredded Chicken Tacos with Creamy Chimichurri Sauce, you’ll want to keep this recipe handy for weeknights, picnics, and gatherings alike. There’s nothing like sharing a meal that’s bursting with color and flavor—so gather your favorite people, load up those tortillas, and savor every zesty bite!
Print
Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 tacos
- Category: Main Course
- Method: Stovetop, No-Cook
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a delicious and vibrant meal that is quick and easy to make. Tender shredded chicken is seasoned with smoky spices and paired with a zesty and creamy chimichurri sauce, fresh veggies, and tangy queso fresco, all wrapped in warm tortillas for a satisfying bite.
Ingredients
For the Shredded Chicken:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For Assembly:
- 6 small corn or flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup crumbled queso fresco
- 1 ripe avocado, sliced
For the Creamy Chimichurri Sauce:
- 1 cup fresh parsley, packed
- 2 tablespoons fresh cilantro
- 2 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1/4 cup plain Greek yogurt
- Salt to taste
Instructions
- Creamy Chimichurri Sauce: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil. Pulse until finely chopped. Add Greek yogurt and salt, then blend until smooth. Set aside.
- Shredded Chicken: In a skillet over medium heat, warm olive oil. Add shredded chicken and season with cumin, smoked paprika, salt, and pepper. Stir until heated through and slightly crispy.
- Assembly: Warm tortillas. Fill each with shredded chicken, lettuce, tomatoes, avocado, and queso fresco. Drizzle with chimichurri sauce. Serve.
Notes
- You can use rotisserie chicken for convenience.
- For extra heat, add jalapeño slices or hot sauce.
- Chimichurri sauce can be made ahead and stored for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
