Description
Shredded Chicken Tacos with Creamy Chimichurri Sauce. Juicy chicken, tangy chimichurri, quick to make, a crowd-pleaser for any occasion.
Ingredients
Scale
- 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
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 2g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg