If you’re craving something fresh, flavorful, and downright delicious, these Shredded Chicken Tacos with Creamy Chimichurri Sauce will quickly become your go-to. Perfectly tender shredded chicken meets a tangy, herb-packed creamy chimichurri that takes traditional tacos to a whole new level. Whether you’re cooking for a weeknight dinner or entertaining friends, this recipe is easy, versatile, and bursting with bold flavors you’ll love.
Why You’ll Love These Shredded Chicken Tacos
Taco nights just got an upgrade! The magic here is the creamy chimichurri sauce—a vibrant blend of fresh herbs, garlic, and a touch of creaminess from Greek yogurt and mayo that adds depth and richness without weighing things down. Combined with juicy, well-seasoned shredded chicken, these tacos are balanced, satisfying, and super easy to make.
Plus, this recipe is perfect for meal prepping. You can make the chicken and sauce ahead of time, so taco night is as quick as warming tortillas and assembling. It’s flexible, too—use corn or flour tortillas, add your favorite toppings, and even swap chicken breasts for thighs or rotisserie chicken.
Ingredients You’ll Need
To whip up these flavorful tacos, gather the following:
For the Chicken:
- 2 large chicken breasts (or thighs)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper to taste
- 1 tbsp olive oil
For the Creamy Chimichurri Sauce:
- ½ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 3 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes (adjust for spice)
- ¼ cup Greek yogurt
- 2 tbsp mayonnaise
- Salt & pepper to taste
Toppings & Assembly:
- Small corn or flour tortillas
- Diced red onion
- Sliced jalapeños (optional)
- Fresh lime wedges
- Crumbled queso fresco or feta
- Fresh cilantro leaves
Step-by-Step Instructions
1. Make the Creamy Chimichurri Sauce
In a blender or food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, Greek yogurt, and mayo. Blend until smooth but still a little textured. Season with salt and pepper to taste. Refrigerate to let flavors meld while you cook the chicken.
2. Cook and Shred the Chicken
Season the chicken breasts evenly with cumin, smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Add chicken and cook for about 6-7 minutes per side until cooked through. Let rest, then shred with two forks.
3. Sauté Veggies (Optional)
For a little extra heat and crunch, sauté diced red onion and jalapeños quickly in the same skillet just until softened.
4. Assemble Your Tacos
Warm your tortillas in a dry pan or oven. Load each tortilla with shredded chicken, a spoonful of sautéed veggies, a generous drizzle of creamy chimichurri sauce, a sprinkle of queso fresco, and a squeeze of fresh lime juice. Garnish with extra cilantro if you like.
Pro Tips and Variations
- Use Thighs for Juicier Chicken: Chicken thighs stay moist longer and add a richer flavor. Cook slightly longer if needed.
- Meal Prep Friendly: Prepare the shredded chicken and sauce a day ahead. Store separately to avoid soggy tortillas.
- Dairy-Free Swap: Replace Greek yogurt and mayo with avocado or vegan mayo for a creamy sauce without dairy.
- Try Different Tortillas: Corn tortillas offer authenticity and a nice texture, but flour tortillas work great for wrapping.
- Add Crunch: Toss some fresh shredded cabbage or a quick slaw on top for texture contrast.
- Boost Flavor: Marinate the chicken in half the chimichurri sauce for 30 minutes to an hour before cooking for deeper flavor infusion.
Meal Prep & Storage Tips
These shredded chicken tacos with creamy chimichurri sauce are perfect for batch cooking. Keep your shredded chicken and chimichurri sauce stored separately in airtight containers in the fridge for up to 4 days. When ready to eat, warm the chicken gently on the stove or in the microwave, warm tortillas separately, and assemble fresh.
For longer storage, freeze shredded chicken (without sauce) in freezer-safe bags for up to 3 months. Thaw overnight in the fridge and reheat gently.
Serving Suggestions & Pairings
Round out your taco night with sides like Mexican street corn, black beans, or a fresh cabbage slaw. A squeeze of lime and a cold cerveza or margarita will elevate the meal perfectly. If you prefer wine, a crisp Sauvignon Blanc or a light Rosé complements the herbaceous chimichurri nicely.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken instead of cooking from scratch?
Absolutely! Rotisserie chicken saves time and works wonderfully. Just shred it and toss with the chimichurri sauce.
How spicy is the chimichurri sauce?
The red pepper flakes add a mild kick, but you can adjust the amount or leave them out entirely to suit your heat preference.
Can I make these tacos gluten-free?
Yes, use corn tortillas and double-check all your seasonings and sauces to ensure they’re gluten-free.
What’s the best way to reheat the shredded chicken?
Warm gently on the stovetop over low heat with a splash of chicken broth or water to keep it moist.
Final Thoughts
These Shredded Chicken Tacos with Creamy Chimichurri Sauce deliver fresh, vibrant flavor with minimal effort. Whether you’re feeding a crowd or enjoying a quick solo dinner, this recipe brings together juicy, seasoned chicken and a luscious, herby sauce that’s sure to satisfy your taco cravings. Give it a try—you might just find your new favorite taco night staple!
Ready to spice up your taco night? Gather your ingredients and dive into this flavorful recipe today!