Shredded Chicken Tacos with Creamy Chimichurri Sauce

Imagine biting into a warm, soft tortilla filled with tender, perfectly seasoned shredded chicken tacos with creamy chimichurri sauce that delivers an explosion of herby, garlicky goodness with every bite. This vibrant, flavor-packed dish combines the rustic charm of classic Mexican tacos with the bright, herbaceous punch of Argentinian chimichurri sauce, transformed into a creamy, drizzle-worthy delight. The contrast between the spiced, juicy chicken and the cool, zesty sauce creates a meal that’s both comforting and refreshing. You’ll learn how to achieve perfectly shredded chicken, craft an unforgettable creamy chimichurri, and assemble tacos that will have everyone reaching for seconds.

Why You’ll Love This Recipe

These shredded chicken tacos with creamy chimichurri sauce are about to become your new favorite taco night staple. Unlike standard tacos, this recipe offers an incredible depth of flavor with minimal effort. The chicken shreds beautifully after being cooked with a blend of traditional Mexican spices, creating tender, moist morsels that absorb all the savory goodness.

What makes these tacos truly special is the textural contrast—the soft, warm tortillas cradle the succulent chicken, while the creamy chimichurri sauce adds a silky richness that’s punctuated by fresh herbs and a gentle tang. When topped with crisp vegetables, you get a delightful crunch that completes the experience.

These tacos are also incredibly versatile. You can prep most components ahead of time, making this ideal for busy weeknights or stress-free entertaining. The flavor profile appeals to both adventurous eaters and those with more traditional tastes, making these chicken chimichurri tacos a guaranteed crowd-pleaser for family dinners or casual gatherings.

Ingredients

For the Shredded Chicken:

• 2 pounds (900g) boneless, skinless chicken breasts or thighs
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (9g) chili powder
• 2 teaspoons (6g) ground cumin
• 1 teaspoon (3g) smoked paprika
• 1 teaspoon (5g) salt
• ½ teaspoon (1g) black pepper
• 1 medium onion, finely diced (about 1 cup/160g)
• 4 cloves garlic, minced (about 2 tablespoons/12g)
• 1 cup (240ml) chicken broth
• 2 tablespoons (30ml) lime juice

For the Creamy Chimichurri Sauce:

• 1 cup (25g) fresh parsley, packed
• ½ cup (12g) fresh cilantro, packed
• 3 cloves garlic
• 2 tablespoons (30ml) red wine vinegar
• ½ cup (120ml) olive oil
• ¼ cup (60ml) mayonnaise or Greek yogurt
• ½ teaspoon red pepper flakes
• ½ teaspoon salt

For Serving:

• 12-16 small corn or flour tortillas
• 2 cups (200g) shredded lettuce
• 1 cup (150g) diced tomatoes
• 1 avocado, sliced
• ½ cup (80g) red onion, thinly sliced
• Fresh lime wedges

The fresh herbs in the chimichurri sauce are non-negotiable—they provide the vibrant, aromatic foundation that makes these chicken tacos with chimichurri truly special.

Pro Tips

Perfectly Shredded Chicken Technique
The key to magnificent shredded chicken tacos lies in the cooking method. For the most tender, flavorful results, sear the chicken first to create a caramelized exterior before adding liquid. This locks in moisture and enhances the flavor profile. When it’s time to shred, use two forks to pull against the grain of the meat while it’s still warm (not hot). This is the sweet spot when the muscle fibers separate most easily, giving you those perfect, juicy shreds rather than dry chunks.

Chimichurri Balance
For a truly memorable creamy chimichurri, pay close attention to the herb-to-acid ratio. Pulse, don’t puree, your herbs to maintain some texture—this creates pockets of intense flavor as you eat. The addition of mayonnaise or yogurt should happen after the traditional chimichurri is made, ensuring the herbs’ oils properly release. Allowing the sauce to rest for at least 15 minutes before serving lets the flavors meld and deepen.

Tortilla Preparation
Never underestimate the importance of properly heated tortillas. For authentic shredded chicken tacos with creamy chimichurri sauce, heat your tortillas in a dry skillet for 30 seconds per side until they develop small golden spots but remain pliable. Alternatively, if preparing many at once, wrap stacks of five tortillas in foil and warm them in a 350°F (175°C) oven for 5-7 minutes. This simple step transforms good tacos into great ones by enhancing the corn flavor and creating the ideal texture to support your fillings.

Instructions

Step 1: Prepare the Chicken
Start by mixing the chili powder, cumin, smoked paprika, salt, and black pepper in a small bowl. Pat the chicken dry with paper towels, then rub the spice mixture evenly over all sides of the meat. This direct contact between spices and protein allows for maximum flavor development during cooking.

Step 2: Cook the Chicken Base
Heat olive oil in a large, deep skillet over medium-high heat. When the oil shimmers, add the chicken and sear for 2-3 minutes per side until golden brown. Remove the chicken temporarily and reduce heat to medium. Add the diced onion to the same pan and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 3: Simmer to Tenderness
Return the chicken to the pan. Pour in the chicken broth, scraping the bottom of the pan to release any flavorful brown bits. Bring to a simmer, then reduce heat to low, cover, and cook for 15-18 minutes for breasts or 20-25 minutes for thighs, until the internal temperature reaches 165°F (74°C).

Step 4: Shred and Season
Transfer the chicken to a cutting board and let it rest for 5 minutes – this allows the juices to redistribute. Using two forks, shred the chicken against the grain. Return the shredded meat to the pan with the remaining cooking liquid, add the lime juice, and simmer uncovered for 5 minutes. The chicken will absorb the reduced, flavor-concentrated liquid, becoming incredibly juicy.

Step 5: Create the Creamy Chimichurri
While the chicken cooks, make your sauce. Pulse the parsley, cilantro, and garlic in a food processor until roughly chopped. Add the red wine vinegar, red pepper flakes, and salt, then pulse again. With the processor running, slowly drizzle in the olive oil until combined but still textured. Transfer to a bowl and fold in the mayonnaise or Greek yogurt until smooth and creamy.

Step 6: Warm Tortillas and Assemble
Heat your tortillas according to the pro tips above. To build the perfect shredded chicken taco with creamy chimichurri, place a warm tortilla on a plate, add a generous portion of shredded chicken, drizzle with the creamy chimichurri sauce, and top with shredded lettuce, diced tomatoes, sliced avocado, and red onion. Serve with lime wedges for squeezing over the top just before eating.

Variations

Spicy Chipotle Version
Transform your shredded chicken tacos by adding 2-3 chopped chipotle peppers in adobo sauce to the chicken during cooking. This infuses a deep, smoky heat throughout the meat. For the sauce variation, reduce the parsley by half and add one roasted red pepper to the chimichurri before blending. The resulting sauce offers a beautiful red hue with sweet notes that complement the spicy chicken perfectly. This adaptation works wonderfully for those who enjoy bold, complex flavors with moderate heat.

Vegetarian Adaptation
Create a plant-based version by substituting the chicken with 3 cups of shredded jackfruit or 2 cans of drained, rinsed black beans seasoned with the same spice blend. Cook the beans or jackfruit with sautéed onions, garlic, and vegetable broth until the flavors meld and the mixture is slightly reduced. For the creamy chimichurri, use plant-based yogurt or vegan mayo to maintain that luscious texture. This adaptation maintains all the textural contrasts and flavor profiles of the original, making it perfect for mixed dietary gatherings.

Mediterranean-Inspired Twist
For an interesting fusion, season the chicken with 2 teaspoons oregano, 1 teaspoon thyme, and 1 tablespoon lemon zest instead of the Mexican spice blend. For the sauce, swap cilantro with fresh mint and add 2 tablespoons of crumbled feta to the creamy chimichurri. Serve in warm pita instead of tortillas and top with cucumber instead of lettuce. This Mediterranean interpretation of our chicken tacos with chimichurri sauce offers a refreshing alternative while maintaining the spirit of the original dish.

Storage and Serving

The components of these shredded chicken tacos with creamy chimichurri sauce store beautifully, making them perfect for meal prep. Store the shredded chicken in an airtight container in the refrigerator for up to 3 days. For best results, reserve some of the cooking liquid to store with the meat—this prevents it from drying out and can be reheated together. The creamy chimichurri sauce will keep for up to 5 days in the refrigerator, though the vibrant green color may darken slightly.

For elegant serving, create a DIY taco bar with all components in separate bowls. Warm the tortillas and wrap them in a clean kitchen towel inside a basket to keep them soft and pliable. For a complete meal, pair these tacos with cilantro-lime rice and black beans. The bright acidity of the chimichurri also makes these tacos a perfect match for a simple side salad dressed with just olive oil and lime juice.

For a festive touch, serve with a side of grilled corn on the cob slathered with more of the creamy chimichurri sauce, transforming it into a Mexican-inspired elote that complements the shredded chicken tacos beautifully.

FAQs

Can I make these shredded chicken tacos in a slow cooker?
Absolutely! Place all chicken ingredients except the lime juice in your slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken shreds easily. Add the lime juice after shredding and let it absorb for 10 minutes before serving.

Is there a dairy-free option for the creamy chimichurri?
Yes, substitute the mayonnaise or Greek yogurt with dairy-free mayo or coconut yogurt. For a completely different approach, use half an avocado instead, which will maintain creaminess while adding healthy fats.

How spicy are these tacos?
As written, the recipe is mildly spicy, suitable for most palates. To increase heat, add more red pepper flakes to the chimichurri or include a diced jalapeño with the sautéed onions for the chicken.

Can I prepare components ahead for a party?
Definitely! The chicken can be cooked and shredded up to two days ahead, and the chimichurri sauce can be made the day before. Simply reheat the chicken with a splash of broth and give the sauce a good stir before serving.

What’s the best way to reheat leftover shredded chicken?
For the juiciest results, reheat in a covered skillet over low heat with a tablespoon of water or broth. Alternatively, microwave in a covered container with a damp paper towel on top to create steam and prevent drying.

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