Shredded Chicken Tacos with Creamy Chimichurri Sauce

If you’re searching for a dinner that checks every box — quick, fresh, satisfying, and absolutely bursting with flavor — look no further than Shredded Chicken Tacos with Creamy Chimichurri Sauce. These tacos are the perfect balance of tender seasoned chicken, crisp lettuce, creamy avocado, salty feta, and a bright herb-packed chimichurri sauce that ties everything together in the most irresistible way.

Weeknight meals often fall into two categories: fast but bland, or delicious but time-consuming. This recipe proves you can have both speed and flavor. In just 30 minutes, you’ll have a taco spread that tastes like something from a trendy café or modern taco bar.

What makes Shredded Chicken Tacos with Creamy Chimichurri Sauce stand out isn’t just the juicy chicken or the warm tortillas — it’s the creamy chimichurri drizzle. It’s tangy, herbaceous, garlicky, and rich all at once, transforming simple ingredients into something unforgettable.

Whether you’re cooking for family dinner, hosting taco night with friends, or prepping a light but filling lunch, these tacos deliver every time.

Let’s dive deep into everything you need to know to master this recipe.

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Why You’ll Love Shredded Chicken Tacos with Creamy Chimichurri Sauce

There are plenty of taco recipes out there, but Shredded Chicken Tacos with Creamy Chimichurri Sauce bring something unique to the table.

First, they’re incredibly fast. From start to finish, you only need 30 minutes. That means no long marinades, no complicated techniques, and no hard-to-find ingredients.

Second, they’re fresh and vibrant. Crisp romaine, creamy avocado, and fresh herbs keep the flavors bright and light rather than heavy or greasy.

Third, they’re customizable. You can adjust spice levels, swap cheeses, use corn tortillas, or add extra toppings depending on what you have at home.

Finally, they’re healthy without feeling like “diet food.” You get lean protein, healthy fats, fiber, and tons of flavor — all wrapped in a warm tortilla.

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What Makes the Creamy Chimichurri So Special?

Traditional chimichurri is an Argentinian herb sauce made with parsley, garlic, olive oil, and vinegar. It’s bold, fresh, and sharp. For this recipe, we give it a creamy twist by blending mayonnaise and Greek yogurt into the mix.

The result? A sauce that’s:

• Tangy

• Silky

• Herbaceous

• Slightly garlicky

• Perfectly spoonable

The creamy texture clings to the chicken and tortillas instead of dripping off, meaning every bite is loaded with flavor.

Honestly, once you try this creamy chimichurri, you’ll want to drizzle it on everything — sandwiches, grilled vegetables, bowls, and salads included.

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Flavor Profile Breakdown

Understanding the flavor layers helps you appreciate why Shredded Chicken Tacos with Creamy Chimichurri Sauce taste so balanced.

Here’s how each component contributes:

Chicken – savory, juicy, warmly seasoned
Romaine – cool crunch and freshness
Avocado – buttery creaminess
Feta – salty pop and tang
Red onion – sharp brightness
Jalapeño – gentle heat
Chimichurri sauce – herby, creamy, acidic finish
Tortillas – soft, warm base

Each bite hits multiple textures and flavors simultaneously, which is exactly what great tacos should do.

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Recipe Overview

Course: Main Course
Cuisine: American
Servings: 6 tacos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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Ingredients

Creamy Chimichurri Sauce

• 3 tablespoons mayonnaise

• 3 tablespoons plain full-fat Greek yogurt

• 2 tablespoons minced shallot

• 1 heaping tablespoon chopped parsley

• 1 heaping tablespoon chopped cilantro

• 1 small clove garlic, pressed or grated

• 1 tablespoon extra virgin olive oil

• 2 teaspoons red wine vinegar

• 1/2 teaspoon kosher salt

Shredded Chicken Filling

• 2 teaspoons avocado oil (or olive oil)

• 8 oz chicken breast

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 small jalapeño, thinly sliced

• 1/4 cup finely chopped red onion

• 1 tablespoon chopped cilantro

Tacos & Toppings

• 6 small flour tortillas (about 5 inches)

• 1 1/2 cups shredded romaine lettuce

• 1/4 cup thinly sliced red onion

• 1/2 medium avocado, sliced or diced

• 1/3 cup crumbled feta cheese

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Step-by-Step Instructions

1. Make the Creamy Chimichurri Sauce

Start here so the flavors have time to meld.

In a small bowl, whisk together mayonnaise, Greek yogurt, shallot, parsley, cilantro, garlic, olive oil, vinegar, and salt until smooth and creamy.

Taste and adjust seasoning if needed. You might want more vinegar for brightness or a pinch more salt.

Set aside.

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2. Season the Chicken

Pat the chicken breast dry. This helps it brown properly.

Mix garlic powder, salt, and pepper, then rub evenly over the chicken.

Let it sit at room temperature for about 10 minutes to ensure even cooking.

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3. Cook the Chicken

Heat oil in a skillet over medium heat.

Cook the chicken for 4–5 minutes per side until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).

Transfer to a bowl, cover, and let rest for 5 minutes. Resting keeps the juices inside.

Shred with two forks.

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4. Cook the Vegetables

In the same pan, add a splash of water and scrape up the browned bits for extra flavor.

Add jalapeños and red onion.

Cook until softened and slightly caramelized.

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5. Combine

Return shredded chicken and juices to the pan.

Stir in chopped cilantro and warm through.

Turn off heat.

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6. Build the Tacos

Warm tortillas.

Layer with romaine, chicken mixture, avocado, feta, and a generous drizzle of creamy chimichurri sauce.

Serve immediately.

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Pro Tips for Perfect Shredded Chicken Tacos with Creamy Chimichurri Sauce

Warm tortillas in a dry skillet — it improves flavor and flexibility.
Don’t skip resting the chicken — juicy meat is key.
Make the sauce ahead for deeper flavor.
Shred chicken while still warm for easier pulling.
Use fresh herbs — dried won’t deliver the same brightness.

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Easy Variations

One of the best things about Shredded Chicken Tacos with Creamy Chimichurri Sauce is how flexible they are.

Try:

• Rotisserie chicken for a shortcut

• Cotija instead of feta

• Corn tortillas for gluten-free

• Add black beans or corn

• Extra jalapeños for heat

• Lime squeeze for brightness

• Pickled onions for tang

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Meal Prep & Storage

These tacos are perfect for prepping ahead.

Store components separately:

• Chicken: 3–4 days refrigerated

• Sauce: up to 3 days

• Toppings: fresh daily

Reheat chicken gently, then assemble.

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Serving Ideas

Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce with:

• Cilantro lime rice

• Black beans

• Street corn

• Simple salad

• Tortilla chips and salsa

• Fresh fruit

They also work great as part of a taco bar.

Print

Nutrition (per taco, approx.)

Calories: 236 kcal
Carbohydrates: 20g
Protein: 12g
Fat: 12g
Saturated Fat: 3g
Fiber: 2g

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Frequently Asked Questions

Can I make these ahead?

Yes. Prep chicken and sauce ahead, assemble fresh.

Can I freeze the chicken?

Absolutely. Freeze shredded chicken up to 2 months.

Is the sauce spicy?

No, just bright and herbaceous. Add jalapeño if you want heat.

Can I use thighs?

Yes — they’ll be even juicier.

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Why This Recipe Works Every Time

The beauty of Shredded Chicken Tacos with Creamy Chimichurri Sauce lies in simplicity. Every ingredient serves a purpose. Nothing is complicated. Yet together, the flavors feel gourmet.

It’s proof that good cooking isn’t about complexity — it’s about balance.

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Final Thoughts

If you’re looking for a meal that’s quick enough for busy weeknights yet impressive enough for guests, Shredded Chicken Tacos with Creamy Chimichurri Sauce should absolutely be in your regular rotation.

They’re fresh, colorful, protein-packed, and endlessly customizable. The creamy chimichurri sauce alone is worth making, but when paired with tender shredded chicken, crisp romaine, buttery avocado, and warm tortillas, the result is something truly special.

Once you make these tacos, don’t be surprised if they become your go-to recipe whenever you crave something light, satisfying, and packed with flavor.