Tacos are one of the most versatile and beloved dishes around the world, but when you combine tender shredded chicken with a vibrant, creamy chimichurri sauce, you take this classic Mexican favorite to an entirely new level. Shredded Chicken Tacos with Creamy Chimichurri Sauce offer a perfect balance of savory, herbaceous, and tangy flavors wrapped in soft tortillas for a satisfying meal that’s both fresh and comforting.
This recipe is ideal for weeknight dinners, meal prep, or entertaining guests. It’s quick to prepare, packed with flavor, and customizable to suit your tastes.
Why You’ll Love These Tacos
- 🐔 Juicy, tender shredded chicken infused with smoky and savory spices
- 🌿 Fresh, vibrant chimichurri sauce with a creamy twist for richness
- 🌮 Soft tortillas that cradle every delicious bite
- 🍅 Optional fresh toppings add crunch and brightness
- ⏰ Simple to prepare with ingredients you can find easily
- 👨👩👧👦 Perfect for families, meal prep, or casual gatherings
Ingredients
For the Shredded Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 cup chicken broth or water
For the Creamy Chimichurri Sauce:
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Juice of 1 lime
- 1/3 cup Greek yogurt or sour cream
- Salt and pepper to taste
Optional Toppings:
- Diced red onion
- Sliced avocado
- Fresh cilantro leaves
- Crumbled queso fresco or feta cheese
- Lime wedges
- Salsa or pico de gallo
Tortillas:
- Soft corn or flour tortillas, warmed
How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce
Step 1: Cook and Shred the Chicken
Season the chicken breasts or thighs with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 2-3 minutes per side until golden.
Add the chicken broth or water, cover the pan, and reduce heat to low. Simmer for 15-20 minutes until the chicken is cooked through.
Remove the chicken from the pan and shred using two forks. Return the shredded chicken to the pan to absorb remaining juices, keeping warm.
Step 2: Prepare the Creamy Chimichurri Sauce
In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and lime juice. Pulse until finely chopped and well mixed.
Transfer the herb mixture to a bowl and fold in Greek yogurt or sour cream until smooth and creamy. Season with salt and pepper to taste.
Step 3: Assemble the Tacos
Warm the tortillas in a dry skillet or microwave.
Fill each tortilla with a generous portion of shredded chicken. Drizzle with creamy chimichurri sauce and add any optional toppings you like—avocado, red onion, cheese, or fresh cilantro.
Serve immediately with lime wedges on the side for an extra zing.
Tips for the Best Tacos
- Use chicken thighs if you want extra juicy and flavorful meat.
- Adjust the red pepper flakes in the chimichurri sauce to control the heat.
- For a dairy-free version, omit the Greek yogurt or substitute with a plant-based alternative.
- Prep the chicken and sauce ahead of time for easy weekday meals.
- Add a squeeze of fresh lime on top to brighten every bite.
Variations to Try
- Grilled Chicken Version: Grill the chicken breasts for a smoky char before shredding.
- Spicy Chimichurri: Add jalapeño or serrano peppers to the sauce for extra heat.
- Vegetarian Option: Substitute shredded chicken with grilled mushrooms or jackfruit.
- Add Beans: Top tacos with black beans or refried beans for added texture and protein.
Serving Suggestions
Pair these tacos with:
- Mexican street corn (Elote)
- Cilantro lime rice
- Fresh mango salsa
- Classic tortilla chips and guacamole
Storage & Leftovers
Store shredded chicken and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently on the stovetop or microwave before assembling tacos. The sauce is best served fresh but can be refrigerated.
Final Thoughts
Shredded Chicken Tacos with Creamy Chimichurri Sauce bring together fresh herbs, tender meat, and tangy creaminess for a taco experience that’s bursting with flavor and texture. They’re perfect for those looking to elevate their taco night with a sophisticated sauce and an easy-to-make shredded chicken filling.
Next time you want a vibrant, crowd-pleasing meal that’s full of bold flavors, this recipe has you covered.