Shredded Chicken Chimichurri Tacos (Printable Version)
Juicy chicken, crisp greens, avocado, feta, and vibrant chimichurri tucked into soft flour tortillas.
# Ingredients:
→ Creamy Chimichurri Sauce
01 -
3 tbsp mayonnaise (like Duke's or Hellman's)
02 -
3 tbsp full-fat plain Greek yogurt
03 -
2 tbsp minced shallot
04 -
1 heaping tbsp finely chopped parsley
05 -
1 heaping tbsp finely chopped cilantro
06 -
1 small garlic clove, pressed or grated
07 -
1 tbsp extra virgin olive oil
08 -
2 tsp red wine vinegar
09 -
1/2 tsp kosher salt
→ Shredded Chicken Filling
10 -
2 tsp avocado oil
11 -
8 oz chicken breast
12 -
1/2 tsp garlic powder
13 -
1/2 tsp kosher salt
14 -
1/2 tsp freshly cracked black pepper
15 -
1 small jalapeño, thinly sliced
16 -
1/4 cup finely chopped red onion
17 -
1 tbsp finely chopped cilantro
→ Tacos / Toppings
18 -
6 small flour tortillas (about 5 inches in diameter)
19 -
1 1/2 cups shredded romaine lettuce or other greens
20 -
1/4 cup thinly sliced red onion
21 -
1/2 medium avocado, sliced or diced
22 -
1/3 cup crumbled feta cheese
# Steps to Follow:
01 -
In a small bowl, combine mayonnaise, Greek yogurt, minced shallot, parsley, cilantro, garlic, olive oil, red wine vinegar, and kosher salt. Whisk until well combined. Taste and adjust seasoning with additional salt, if needed. Set aside.
02 -
In a bowl, mix garlic powder, kosher salt, and black pepper. Season the chicken breast evenly on all sides and let it rest for 10 minutes at room temperature.
03 -
Heat avocado oil in a skillet over medium heat. Cook seasoned chicken for 4–5 minutes on each side or until browned and the internal temperature reaches 165°F. Transfer chicken to a bowl, cover with foil, let it rest for 5 minutes, and shred.
04 -
In the same skillet, add a couple of tablespoons of water to deglaze, scraping the browned bits from the bottom. Add sliced jalapeños and chopped red onions. Cook for 3–4 minutes, stirring occasionally, until softened and slightly crispy.
05 -
Add shredded chicken and any juices to the skillet with the cooked jalapeños and onions. Stir to combine.
06 -
Mix chopped cilantro into the chicken and vegetables. Turn off the heat.
07 -
Layer shredded romaine lettuce, avocado slices, and shredded chicken mixture into warmed flour tortillas. Top with crumbled feta cheese and drizzle with creamy chimichurri sauce. Serve warm.
# Additional Notes:
01 -
Chicken can be pre-cooked and shredded ahead of time to save preparation time.