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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the chimichurri with salt and pepper, adjusting to personal taste preferences.
- Gently warm tortillas using a skillet or microwave to enhance their pliability.
- Construct each taco by layering shredded chicken, drizzling the creamy chimichurri sauce, and garnishing with crisp lettuce, juicy tomatoes, and crumbled queso fresco.
- 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