Quick Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe

Crafting delectable shredded chicken tacos with creamy chimichurri sauce sparks excitement in my kitchen.

Mexican-inspired dishes always bring vibrant flavors to the table.

Tender chicken mingles with zesty herbs and tangy sauce for an unforgettable meal.

Each bite promises a perfect balance of richness and freshness.

Crisp tortillas cradle succulent meat drizzled with smooth, green goodness.

Weeknight dinners just got a serious upgrade with this crowd-pleasing recipe.

You’ll want to savor every single mouthwatering moment of this culinary adventure.

Why Shredded Chicken Tacos with Chimichurri Sauce Pop

• Combine smoky spiced chicken with tangy chimichurri sauce for a bold, restaurant-quality meal that transforms basic ingredients into a gourmet experience.
• Offer endless taco topping options that appeal to different tastes, allowing family and friends to build their perfect plate with fresh ingredients and personal preferences.
• Lean chicken breast provides high-quality protein while herbs and fresh vegetables add nutritional value, creating a balanced meal that satisfies without feeling heavy.

Ingredients Breakdown for Chimichurri Chicken Tacos

• Chicken Breasts: Lean protein base for the tacos, choose boneless and skinless for easy cooking.
• Chicken Broth: Adds moisture and enhances chicken flavor during cooking.

• Chili Powder, Cumin, Smoked Paprika, Garlic Powder, Onion Powder: Spice blend that provides depth and complexity to the chicken.
• Salt, Black Pepper: Essential seasonings for balanced flavor.
• Parsley, Cilantro: Fresh herbs that create a bright, aromatic chimichurri sauce.
• Red Pepper Flakes: Optional ingredient for adding subtle heat.

• Red Wine Vinegar: Tangy component that balances the chimichurri sauce.
• Olive Oil: Provides smooth texture and richness to the sauce.
• Mayonnaise or Greek Yogurt: Creates creamy consistency for the chimichurri sauce.
• Garlic: Adds pungent flavor to the sauce.
• Tortillas: Soft corn or flour base for the tacos.
• Lettuce: Adds crisp texture and freshness.
• Tomatoes: Provides juicy, vibrant element to the tacos.
• Queso Fresco: Crumbly cheese that adds creamy, mild flavor.
• Lime: Optional garnish for bright, citrusy finish.

Build These Tacos in Simple Steps

Step 1: Prepare Juicy Chicken

• Place chicken breasts in a slow cooker or instant pot

• Chili powder
• Cumin
• Smoked paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper

Sprinkle seasonings over chicken and pour chicken broth or water. Cook on high for 2-3 hours or low for 4-5 hours in slow cooker. For instant pot, use poultry setting or pressure cook for 10 minutes. Shred chicken using two forks and mix with cooking juices for enhanced flavor.

Step 2: Create Creamy Green Sauce

• Fresh parsley
• Cilantro
• Red wine vinegar
• Garlic
• Red pepper flakes

Pulse ingredients until finely chopped. Gradually stream olive oil while blending until smooth. Mix in mayonnaise or Greek yogurt for creaminess. Season with salt and pepper.

Step 3: Build Delicious Tacos

• Shredded chicken
• Creamy green sauce
• Shredded lettuce
• Diced tomatoes
• Crumbled queso fresco

Step 4: Serve With Flair

Plate tacos and garnish with fresh lime wedges for a tangy finish.

Pro Advice for Better Chicken Taco Texture

• Boost Chicken Flavor: Add a mix of dried herbs like oregano or thyme to the spice rub for a deeper, more complex taste profile.
• Cook Chicken Perfectly: Use a meat thermometer to ensure chicken reaches 165°F internally, preventing dryness and guaranteeing safe, tender meat.
• Customize Sauce Consistency: Adjust chimichurri sauce thickness by adding more mayo or yogurt for a creamier texture, or less for a more traditional herb-forward sauce.
• Make Ahead and Store: Shredded chicken and chimichurri sauce can be prepared 2-3 days in advance, storing separately in airtight containers for quick meal prep.
• Dietary Adaptations: Swap corn tortillas for lettuce wraps to make the recipe low-carb, or use gluten-free tortillas for a gluten-sensitive diet.

Reheat Shredded Chicken Tacos the Smart Way

• Store leftover shredded chicken and chimichurri sauce separately in airtight containers for up to 3-4 days.
• Place cooled chicken in freezer-safe containers or bags, removing excess air. Freezes perfectly for 2-3 months.
• Warm gently in microwave with a splash of chicken broth to prevent drying, stirring every 30 seconds until heated through.
• Keep chimichurri sauce in sealed container in refrigerator, stirring before each use to restore creamy consistency.

Great Sides for Chicken Chimichurri Tacos

• Rich, bold red wine with spicy undertones perfectly complements the smoky chicken and herbaceous chimichurri sauce, enhancing the meal's complex flavor profile.
• Bright, tangy cocktail cuts through the creamy sauce and provides a crisp counterpoint to the savory shredded chicken, balancing the taco's robust spices.
• Light, crisp beer cleanses the palate between bites, its subtle maltiness harmonizing with the chimichurri's vibrant green herbs and the chicken's warm spices.
• Cooling, hydrating drink softens the dish's heat, offering a gentle contrast to the spiced chicken and providing a clean, refreshing finish to each bite.

Ways to Remix These Chicken Tacos

Gluten-Free Chicken Tacos: Use corn tortillas instead of flour, ensuring all spices and broth are certified gluten-free for sensitive individuals.

Low-Carb Lettuce Wrap Version: Replace tortillas with large lettuce leaves like butter or romaine, creating a lighter protein-packed meal for keto dieters.

Vegetarian Protein Alternative: Swap chicken with seasoned jackfruit or crumbled firm tofu, maintaining the same spice blend and chimichurri sauce for plant-based eaters.

Spicy Southwest Remix: Add diced jalapeños to the chicken during cooking, increase red pepper flakes in chimichurri, and top with sliced serrano peppers for heat lovers.

Your Questions on Chicken Chimichurri Tacos

• What makes chimichurri sauce unique?

Chimichurri is an Argentinian sauce traditionally made with herbs like parsley and cilantro, offering a bright, tangy flavor profile that adds freshness to grilled meats and tacos.

• Can I use different types of chicken for this recipe?

Yes, you can use boneless chicken thighs or rotisserie chicken instead of chicken breasts. Each option will provide slightly different texture and flavor but work well in the recipe.

• Is this recipe spicy?

The recipe has mild spice from chili powder and red pepper flakes, which can be adjusted based on your preference. You can reduce or eliminate these ingredients for a milder version or add more for extra heat.

• What can I substitute if I don't have queso fresco?

If queso fresco isn’t available, you can substitute with cotija cheese, feta cheese, or even shredded monterey jack for a similar crumbly texture and mild flavor.

Shredded Chicken Tacos With Creamy Chimichurri Sauce Recipe

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4.6 from 22 reviews

• Total Time: 3 hours 15 minutes
• Yield: 8 1x

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Description

Mexican street-style shredded chicken tacos dance with zesty chimichurri sauce, promising a flavor explosion of tender meat and herbal brightness. Crisp tortillas cradle spicy, succulent chicken, inviting diners to savor each mouthwatering bite of culinary magic.

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Ingredients

Scale 1x2x3x

Protein and Spices:

• 1.5 pounds boneless, skinless chicken breasts (or thighs)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Liquid and Cooking Base:

• ½ cup chicken broth (or water)

Chimichurri Sauce Ingredients:

• 1 cup fresh parsley (packed)
• ¼ cup fresh cilantro (packed)
• 2 tablespoons red wine vinegar
• 2 cloves garlic
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup olive oil
• ¼ cup mayonnaise (or Greek yogurt for a lighter option)
• Salt and pepper, to taste

Taco Assembly Ingredients:

• 8 small flour or corn tortillas
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• ¼ cup crumbled queso fresco (or shredded cheese of choice)
• Lime wedges, for serving

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Instructions

1. Prepare the protein foundation by nestling chicken breasts in a slow cooker or instant pot, generously coating with a robust blend of spices including chili powder, cumin, smoked paprika, garlic and onion powders, salt, and pepper.
2. Pour chicken broth or water over the seasoned meat, then seal and cook until tender – approximately 2-3 hours on high setting in a slow cooker or 10 minutes using pressure cook method in an instant pot.
3. Carefully extract the cooked chicken and utilize two forks to meticulously shred the meat, then bathe the strands in the remaining aromatic cooking liquid to intensify flavor profiles.
4. Craft the vibrant chimichurri sauce by combining fresh parsley, cilantro, red wine vinegar, minced garlic, and optional red pepper flakes in a food processor, pulsing until finely chopped.
5. Gradually stream olive oil into the herb mixture while blending, creating a harmonious emulsion, then incorporate mayonnaise or Greek yogurt to transform the sauce into a luxuriously creamy condiment.
6. Season the chimichurri with salt and pepper, adjusting to personal taste preferences.
7. Gently warm tortillas using a skillet or microwave to enhance their pliability.
8. Construct each taco by layering shredded chicken, drizzling the creamy chimichurri sauce, and garnishing with crisp lettuce, juicy tomatoes, and crumbled queso fresco.
9. Serve immediately, accompanied by zesty lime wedges to elevate the dish’s bright, fresh essence.

Notes

• Optimize chicken tenderness by using bone-in chicken breasts, which retain more moisture during slow cooking and enhance overall flavor depth.
• Adjust spice levels easily by reducing or increasing chili powder and red pepper flakes to suit personal heat preferences without compromising recipe integrity.
• Create a gluten-free version by using corn tortillas and ensuring all spices are certified gluten-free, making the dish accessible for those with dietary restrictions.
• Boost protein content by adding black beans or quinoa alongside shredded chicken, transforming the recipe into a more substantial meal with increased nutritional value.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 17 g
• Cholesterol: 70 mg