If you’re after a quick, flavor-packed dinner that’ll instantly transport your taste buds, these Shredded Chicken Tacos with Creamy Chimichurri Sauce are everything you could hope for. The tacos combine juicy, seasoned chicken with a zesty, herby chimichurri sauce amped up with a creamy twist. Every bite pops with bold Latin-American flavors and an irresistibly vibrant mix of textures. Whether you’re cooking for a crowd or a lazy weeknight, this recipe is guaranteed to shake up your taco routine in the best way possible.
Ingredients You’ll Need
The beauty of Shredded Chicken Tacos with Creamy Chimichurri Sauce is how every ingredient plays its part—nothing fancy, just wholesome things you probably already have on hand. Each one brings depth, color, or that little extra “yum!” to the table, so don’t skip a thing.
- Cooked shredded chicken (2 cups): Rotisserie makes it extra simple, or use freshly poached chicken for a homemade touch.
- Olive oil (1 tablespoon): Helps bloom the spices and keeps the chicken moist and flavorful.
- Smoked paprika (½ teaspoon): Adds a subtle smokiness that’s a total game changer for the chicken.
- Ground cumin (½ teaspoon): Brings earthy warmth and a classic Latin flair.
- Garlic powder (¼ teaspoon): Infuses the chicken with gentle garlicky depth.
- Salt and pepper: Season generously so every bite sings with flavor.
- Corn or flour tortillas (8 small): The vessel for all your delicious fillings—grainy corn for authenticity or soft flour for pliability.
- Fresh parsley, finely chopped (½ cup): Essential for that punchy, green chimichurri kick.
- Fresh cilantro, finely chopped (2 tablespoons): Lends brightness and complexity to the sauce.
- Small garlic clove, minced: A little goes a long way for zing!
- Red wine vinegar (1 tablespoon): Balances out the richness with a sharp tang.
- Lemon juice (from ½ lemon): Wakes up all the sauce’s flavors.
- Red pepper flakes (¼ teaspoon, optional): Just enough heat if you want a little fire.
- Olive oil (¼ cup): Emulsifies the chimichurri and makes it luscious.
- Mayonnaise or Greek yogurt (¼ cup): The secret for that creamy, dreamy finish.
- Salt and pepper to taste: Taste and adjust the sauce so it’s exactly how you like it.
- Optional toppings: Shredded lettuce, diced tomatoes, queso fresco or feta, avocado slices, pickled onions, lime wedges—go wild and make each taco your own!
How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce
Step 1: Warm and Season the Chicken
Heat the olive oil in a skillet over medium heat. Add your shredded chicken along with the paprika, cumin, garlic powder, and a hefty pinch of salt and pepper. Stir well and let everything sizzle for 3 to 4 minutes—just until the chicken is heated through, super fragrant, and those spices have worked their magic. Transfer to a bowl and set aside; you’re well on your way to Shredded Chicken Tacos with Creamy Chimichurri Sauce bliss.
Step 2: Make the Creamy Chimichurri Sauce
In a medium bowl, whisk together parsley, cilantro, minced garlic, red wine vinegar, lemon juice, and red pepper flakes if you’re feeling spicy. Slowly incorporate the olive oil and creamy element (either mayo or Greek yogurt). Stir until you have a smooth, beautifully green sauce that coats a spoon luxuriously. Season with salt and pepper to taste, then chill until you’re ready to assemble.
Step 3: Warm the Tortillas
Heat your tortillas in a dry skillet for 20–30 seconds per side, until they’re warm and flexible. If you prefer, the microwave works in a pinch—just cover with a damp paper towel so they stay soft. This step is a little detail that makes those Shredded Chicken Tacos with Creamy Chimichurri Sauce even more inviting.
Step 4: Assemble the Tacos
Spoon hearty helpings of the seasoned chicken into each warm tortilla, then drizzle generously with the creamy chimichurri sauce. Now’s your moment to get creative! Pile on toppings like shredded lettuce, juicy tomatoes, crumbly cheese, avocado, pickled onions, or a squeeze of lime juice—every taco is a blank canvas.
How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce
Garnishes
The right garnishes take your Shredded Chicken Tacos with Creamy Chimichurri Sauce from tasty to totally unforgettable. I’m a big fan of fresh, crunchy shredded lettuce, a sprinkle of sharp queso fresco, and a few pops of color from diced tomatoes. Slices of avocado or quick-pickled onions add both richness and contrast, while lime wedges provide a final, zesty flourish that makes all the flavors sing.
Side Dishes
No taco night is complete without a supporting cast. Try serving these tacos with a simple black bean salad, elote (Mexican street corn), or rice pilaf to round out the meal. For something lighter, a tangy jicama slaw adds a bright crunch that complements the creamy chimichurri perfectly. Remember, Shredded Chicken Tacos with Creamy Chimichurri Sauce play well with just about any classic Latin-American side.
Creative Ways to Present
Want to impress at your next gathering? Lay out a taco bar and let guests build their own—set out bowls of chicken, chimichurri, tortillas, and every topping you can think of. Or turn these tacos into mini tostadas for appetizers by crisping up small tortillas. The vivid green sauce and colorful garnishes will make your spread a total showstopper, no matter how you serve Shredded Chicken Tacos with Creamy Chimichurri Sauce.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Shredded Chicken Tacos with Creamy Chimichurri Sauce components, store the chicken and sauce separately in airtight containers in the refrigerator. The chicken will keep well for up to three days, and the sauce remains vibrant and creamy within this same window. Keeping them separate prevents soggy tortillas and ensures every taco is as fresh as possible.
Freezing
The seasoned shredded chicken freezes perfectly—let it cool completely first, then seal in a freezer-safe container for up to two months. When storing chimichurri sauce, however, freezing isn’t recommended, especially if made creamy with mayonnaise or Greek yogurt, as it can separate or become grainy. Stick to making the sauce fresh or within a couple days of serving.
Reheating
For the best results, reheat the chicken gently in a skillet over low heat until warmed through, adding a splash of broth or water to prevent drying. If you’re in a hurry, the microwave works, too—just cover the chicken to keep the moisture in. As for the tortillas, always rewarm them before assembling your Shredded Chicken Tacos with Creamy Chimichurri Sauce to bring back their soft, pliable magic.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut and absorbs the seasonings beautifully. Just shred it and you’re good to go, making Shredded Chicken Tacos with Creamy Chimichurri Sauce even quicker to get on the table.
Is there a dairy-free option for the creamy chimichurri sauce?
Definitely. Swap the mayonnaise or Greek yogurt for a dairy-free mayo, or skip the creamy part and go with a traditional, non-creamy chimichurri. Both versions work beautifully with the tacos!
How spicy does the sauce get with red pepper flakes?
The red pepper flakes add a gentle background heat, but you’re in total control. Adjust the amount or leave them out altogether if you prefer a milder flavor in your Shredded Chicken Tacos with Creamy Chimichurri Sauce.
Can I prep the sauce ahead of time?
Yes, the creamy chimichurri sauce can be made up to three days ahead. Keep it chilled and give it a good stir before drizzling over your tacos. Prepping ahead saves time and lets the flavors meld even more.
What kind of tortillas work best for these tacos?
Both corn and flour tortillas are delicious, so it’s up to your texture preference. For gluten-free Shredded Chicken Tacos with Creamy Chimichurri Sauce, choose certified GF corn tortillas—and always warm them for the best flavor and pliability.
Final Thoughts
If you’re craving a taco night worth remembering, you absolutely need to give these Shredded Chicken Tacos with Creamy Chimichurri Sauce a spot on your dinner table. They come together in a flash, are endlessly customizable, and deliver such a happy explosion of flavor that one taco is never enough. Gather your favorite people and dive in!
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Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Non-Vegetarian
Description
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a delicious twist on traditional tacos. Tender shredded chicken seasoned with smoky spices, topped with a creamy herb-infused sauce, and served in warm tortillas. Perfect for an easy and flavorful meal!
Ingredients
For the Shredded Chicken:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
For the Creamy Chimichurri Sauce:
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 small garlic clove, minced
- 1 tablespoon red wine vinegar
- juice of ½ lemon
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup olive oil
- ¼ cup mayonnaise or Greek yogurt
- Salt and pepper to taste
Toppings (optional):
- Shredded lettuce
- Diced tomatoes
- Crumbled queso fresco or feta
- Avocado slices
- Pickled onions
- Lime wedges
Instructions
- Prepare the Shredded Chicken: In a skillet, warm olive oil over medium heat. Add shredded chicken, paprika, cumin, garlic powder, salt, and pepper. Cook for 3–4 minutes until heated through and well seasoned. Set aside.
- Make the Creamy Chimichurri Sauce: Whisk together parsley, cilantro, garlic, red wine vinegar, lemon juice, and red pepper flakes. Stir in olive oil and mayonnaise (or yogurt) until smooth. Season with salt and pepper. Chill until ready to serve.
- Assemble the Tacos: Warm tortillas. Fill each with seasoned shredded chicken, drizzle with creamy chimichurri sauce. Add desired toppings and serve with lime wedges.
Notes
- This recipe works great with leftover chicken.
- To make it dairy-free, use a dairy-free mayo or skip the creamy element and use traditional chimichurri.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin-American
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg
