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Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 29 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 tacos
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Description

These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a flavorful and easy-to-make meal featuring tender, spiced chicken cooked on the stovetop and topped with a vibrant, herbaceous chimichurri sauce blended with sour cream for a creamy finish. Perfectly paired with soft corn or flour tortillas and customizable toppings, these tacos offer a delicious and satisfying dinner option that combines smoky spices and fresh herbs.

Ingredients

Chicken and Seasonings

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup chicken broth or water

Creamy Chimichurri Sauce

  • 1/2 cup fresh parsley, packed
  • 2 tablespoons fresh cilantro (optional)
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • 1/4 cup sour cream or Greek yogurt

Additional Ingredients

  • 8 small soft corn or flour tortillas
  • Optional toppings: sliced avocado, diced onions, fresh cilantro, lime wedges, shredded cheese, or salsa

Instructions

  1. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts or thighs with ground cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Place the seasoned chicken in the skillet, searing each side for 3-4 minutes until golden brown. Pour in the chicken broth or water, cover the skillet, and reduce heat to a simmer. Cook for 12-15 minutes until the chicken is fully cooked through and tender. Remove the chicken from the skillet and shred it using two forks.
  2. Prepare the Chimichurri Sauce: In a food processor or blender, combine fresh parsley, optional cilantro, red wine vinegar, Dijon mustard, olive oil, minced garlic, red pepper flakes, salt, and pepper. Pulse until the herbs are finely chopped and the sauce is well blended. Add the sour cream or Greek yogurt, then blend again until the sauce achieves a creamy consistency. Taste the sauce and adjust seasoning if necessary.
  3. Warm the Tortillas: Heat the corn or flour tortillas in a dry skillet over medium heat or microwave them briefly until they are soft and pliable, ready for filling.
  4. Assemble the Tacos: Lay each warmed tortilla flat and spoon a generous amount of shredded chicken onto it. Drizzle the creamy chimichurri sauce over the chicken evenly.
  5. Add Toppings and Serve: Garnish the tacos with your choice of optional toppings such as sliced avocado, diced onions, fresh cilantro, shredded cheese, and lime wedges. Serve immediately while warm and enjoy!

Notes

  • For a spicier sauce, increase the amount of red pepper flakes or add fresh jalapeño to the chimichurri.
  • You can substitute Greek yogurt for sour cream to reduce fat and increase protein.
  • Use either chicken breasts or thighs based on your preference for lean or richer texture.
  • These tacos can be made ahead by preparing the chicken and chimichurri sauce in advance; just warm tortillas before serving.
  • Feel free to customize toppings according to taste or dietary needs.

Find it online: https://slsrecipes.com/shredded-chicken-tacos-with-creamy-chimichurri-sauce-recipe/