Shredded Chicken Tacos with Creamy Chimichurri Sauce
A small batch recipe for Shredded Chicken Tacos with creamy chimichurri sauce, featuring fresh ingredients and flavors.
Equipment
- pan
Ingredients
Creamy Chimichurri Sauce
- 3 tablespoon Mayonnaise like Duke's or Hellman's
- 3 tablespoon plain Greek Yogurt full-fat
- 2 tablespoon minced Shallot
- 1 tablespoon finely chopped Parsley heaping
- 1 tablespoon finely chopped Cilantro heaping
- 1 small clove Garlic pressed or grated
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Red Wine Vinegar
- ½ teaspoon Kosher Salt
Shredded Chicken Filling
- 2 teaspoon Avocado Oil
- 8 oz Chicken Breast
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon freshly cracked Black Pepper
- 1 small Jalapeno thinly sliced
- ¼ cup finely chopped Red Onion
- 1 tablespoon finely chopped Cilantro
Tacos / Toppings
- 6 small Flour Tortillas about 5" in diameter
- 1 ½ cups shredded Romaine Lettuce or your favorite greens
- ¼ cup thinly sliced Red Onion
- ½ medium Avocado sliced or diced
- ⅓ cup crumbled Feta Cheese
Instructions
Preparation
- Make the Creamy Chimichurri Sauce. Combine Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, garlic, and kosher salt in a small bowl. Whisk to combine and set aside.
- Season the Chicken. Combine garlic powder, kosher salt, and black pepper in a bowl. Season the chicken breast with the mixture and let rest for 10 minutes.
- Cook the Chicken. Heat avocado oil in a pan over medium heat. Cook chicken breast for 4-5 minutes per side until browned and internal temperature reaches 165°F. Transfer to a bowl and let rest for 5 minutes then shred.
- Cook the Jalapenos and Red Onions. In the same pan, add water to scrape browned bits, then add jalapenos and onions. Cook for 3-4 minutes.
- Mix in the Shredded Chicken. Combine shredded chicken and any juices back into the pan with jalapenos and onions.
- Add Cilantro. Mix in chopped cilantro and turn off the heat.
- Build the Tacos. Layer lettuce, avocado, and chicken in tortillas. Top with feta cheese and drizzle with chimichurri sauce. Serve warm.
Nutrition
Serving: 1tacoCalories: 236kcalCarbohydrates: 20gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 28mgSodium: 1045mgPotassium: 312mgFiber: 2gSugar: 3gVitamin A: 1418IUVitamin C: 3mgCalcium: 110mgIron: 2mg
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