Description
Delicious and easy-to-make shredded chicken tacos served with a vibrant and creamy chimichurri sauce. Perfect for a quick weeknight dinner, these tacos combine tender pan-seared chicken with sautéed jalapeños and onions, fresh herbs, creamy avocado, and tangy feta cheese wrapped in warm flour tortillas.
Ingredients
Scale
Creamy Chimichurri Sauce
- 3 tbsp. Mayonnaise (like Duke’s or Hellman’s)
- 3 tbsp. plain full-fat Greek Yogurt
- 2 tbsp. minced Shallot
- 1 tbsp. (heaping) finely chopped Parsley
- 1 tbsp. (heaping) finely chopped Cilantro
- 1 small clove Garlic (pressed or grated)
- 1 tbsp. Extra Virgin Olive Oil
- 2 tsp. Red Wine Vinegar
- 1/2 tsp. Kosher Salt
Chicken and Vegetables
- 2 tsp. Avocado Oil
- 8 oz. Chicken Breast
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Kosher Salt
- 1/2 tsp. freshly cracked Black Pepper
- 1 small Jalapeno (thinly sliced)
- 1/4 cup finely chopped Red Onion
- 1 tbsp. finely chopped Cilantro
Assembly
- 6 small Flour Tortillas (about 5″ in diameter)
- 1 1/2 cups shredded Romaine Lettuce (or your favorite greens)
- 1/4 cup thinly sliced Red Onion
- 1/2 medium Avocado (sliced or diced)
- 1/3 cup crumbled Feta Cheese
Instructions
- Make the Creamy Chimichurri Sauce: In a small bowl, whisk together 3 tablespoons of full-fat plain Greek yogurt, 3 tablespoons of mayonnaise, 2 tablespoons of minced shallot, 1 heaping tablespoon of finely chopped parsley, 1 heaping tablespoon of finely chopped cilantro, 1 tablespoon of extra virgin olive oil, 2 teaspoons of red wine vinegar, 1 small pressed or grated garlic clove, and 1/2 teaspoon kosher salt. Taste and adjust seasoning if needed then set aside.
- Season the Chicken: In a small bowl, combine 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper. Rub this seasoning evenly all over one 8-ounce chicken breast. Let it rest at room temperature for about 10 minutes to absorb the flavors.
- Cook the Chicken: Heat 2 teaspoons of avocado oil in a skillet over medium heat. Add the seasoned chicken breast and cook for 4 to 5 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C). Transfer the chicken to a bowl, cover with foil, and let it rest for at least 5 minutes before shredding.
- Cook the Jalapeños and Red Onions: In the same pan used for the chicken, add a couple tablespoons of water to deglaze, scraping up the browned bits with a wooden spatula to create a flavorful base. Add the thinly sliced jalapeños and finely chopped red onions, then cook for 3 to 4 minutes, stirring occasionally, until softened and slightly crispy.
- Mix in the Shredded Chicken: Shred the rested chicken breast with forks while the vegetables cook, then transfer the shredded chicken and any juices from the resting bowl back into the skillet with the jalapeños and onions.
- Add Cilantro: Stir in 1 tablespoon of finely chopped cilantro and mix well. Turn off the heat.
- Build the Tacos: Warm the flour tortillas. Layer shredded romaine lettuce, sliced or diced avocado, and the shredded chicken mixture onto each tortilla. Top with crumbled feta cheese and drizzle generously with the creamy chimichurri sauce. Serve the tacos warm and enjoy!
Notes
- For extra heat, add more jalapeños or include some of the seeds.
- Use full-fat Greek yogurt for a creamier sauce.
- Flour tortillas can be substituted with corn tortillas for a gluten-free option.
- The chicken can be cooked in advance and reheated for convenience.
- Make sure to let the chicken rest before shredding to retain juices and tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
