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Shredded Chicken Tacos

Shredded Chicken Tacos with Creamy Chimichurri Bliss

Enjoy delicious Shredded Chicken Tacos bursting with flavors and topped with a creamy chimichurri sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 236
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Creamy Chimichurri Sauce
  • ¼ cup Mayonnaise Substitute with Greek yogurt for lighter option.
  • ¼ cup Greek Yogurt Aim for full-fat for optimal taste.
  • 2 tablespoons Minced Shallot Regular onion can be substituted.
  • ¼ cup Chopped Parsley Can be replaced with similar herbs.
  • ¼ cup Chopped Cilantro Can be replaced with similar herbs.
  • 2 cloves Minced Garlic Use fresh for best results.
  • ¼ cup Extra Virgin Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar can substitute.
  • pinch Kosher Salt Use regular salt if kosher is unavailable.
Chicken and Tacos
  • 2 tablespoons Avocado Oil Olive oil can be a suitable alternative.
  • 1 pound Chicken Breast Chicken thighs can also be used.
  • 1 teaspoon Garlic Powder Adjust seasoning to taste.
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Black Pepper Adjust seasoning to taste.
  • 1 Jalapeno Omit if undesired.
  • ½ cup Diced Red Onion Green onions can be used instead.
  • ¼ cup Chopped Cilantro Optional based on preference.
  • 4 pieces Flour Tortillas Use corn tortillas for gluten-free option.
  • 1 cup Shredded Romaine Lettuce Substitute with iceberg or kale.
  • 1 piece Avocado Omit if unavailable.
  • ½ cup Feta Cheese Can be substituted with Cotija cheese.

Equipment

  • mixing bowl
  • large skillet
  • Small bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine all ingredients for the creamy chimichurri sauce. Whisk until smooth and set aside in the refrigerator.
  2. In a small bowl, mix garlic powder, kosher salt, and black pepper. Rub over chicken breast and let rest for 10 minutes.
  3. Heat avocado oil in a skillet over medium heat. Cook chicken for 6-7 minutes on each side until golden brown. Let rest for 5 minutes before shredding.
  4. In the same skillet, sauté red onion and jalapeno for 4-5 minutes until softened.
  5. Add shredded chicken to the skillet and mix with vegetables. Stir in chopped cilantro and heat through for 2-3 minutes.
  6. Assemble your tacos with tortillas, lettuce, chicken mixture, avocado, and feta. Drizzle with chimichurri sauce.

Nutrition

Serving: 1tacoCalories: 236kcalCarbohydrates: 10gProtein: 22gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 350mgPotassium: 350mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 5mg

Notes

Use rotisserie chicken for quicker preparation. Store leftovers separately to maintain freshness.

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