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
Scale
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
