SHREDDED CHICKEN TACOS WITH CREAMY CHIMICHURRI SAUCE
These shredded chicken tacos are bursting with flavor, topped with a zesty, creamy chimichurri sauce. Perfect for a quick weeknight dinner or casual gathering, they’re fresh, satisfying, and easy to customize.
Ingredients
For the Chicken:
- 2 cups cooked shredded chicken rotisserie or boiled
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Creamy Chimichurri Sauce:
- ½ cup fresh parsley leaves
- ¼ cup fresh cilantro leaves
- 2 tablespoons red wine vinegar
- 1 garlic clove
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ cup Greek yogurt or sour cream
- 2 tablespoons olive oil
- Juice of ½ lime
For Assembly:
- 8 small corn or flour tortillas
- 1 cup shredded lettuce optional
- ½ cup diced red onion optional
- ½ cup crumbled queso fresco or feta cheese optional
Instructions
Prepare the Chicken:
- In a skillet, heat olive oil over medium heat. Add shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 5–7 minutes until warmed and spices are fragrant.
Make Chimichurri Sauce:
- In a blender or food processor, combine parsley, cilantro, vinegar, garlic, red pepper flakes, salt, yogurt, olive oil, and lime juice. Blend until smooth and creamy.
Warm Tortillas:
- Heat tortillas on a dry skillet or microwave until soft and pliable.
Assemble Tacos:
- Divide seasoned chicken among tortillas. Top with creamy chimichurri sauce, shredded lettuce, diced onion, and crumbled cheese if desired.
Notes
- Chicken Options: Use leftover rotisserie chicken or poached chicken breasts.
- Spice Level: Adjust red pepper flakes in the sauce to make it milder or spicier.
- Make Ahead: Chimichurri sauce can be made a day ahead and refrigerated.
- Serving Suggestion: Serve with lime wedges and your favorite salsa or hot sauce.
- Gluten-Free: Use corn tortillas to keep this dish gluten-free.