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Shredded Chicken Tacos with Creamy Chimichurri Sauce

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 8 tacos 1x
  • Category: Main Course
  • Method: Slow Cooking or Pressure Cooking
  • Cuisine: Latin American

Description

These Shredded Chicken Tacos are bursting with bold flavors and topped with a tangy, herbaceous creamy chimichurri sauce. Juicy, spiced chicken pairs perfectly with fresh taco toppings for a quick, easy, and satisfying meal. Perfect for Taco Tuesdays or any night of the week!

Ingredients

Units Scale

For the Shredded Chicken:

  • 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth (or water)

For the Creamy Chimichurri Sauce:

  • 1 cup fresh parsley (packed)
  • 1/4 cup fresh cilantro (packed)
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup olive oil
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
  • Salt and pepper, to taste

For the Tacos:

  • 8 small flour or corn tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup crumbled queso fresco (or shredded cheese of choice)
  • Lime wedges, for serving

Instructions

  1. Cook the Chicken:

    • Place the chicken breasts in a slow cooker or instant pot. Sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
    • Add chicken broth or water, cover, and cook on high for 2-3 hours (or low for 4-5 hours in a slow cooker). For the Instant Pot, use the “Poultry” setting or pressure cook on high for 10 minutes.
    • Once cooked, shred the chicken using two forks. Toss the shredded chicken in the cooking juices for extra flavor.

  2. Make the Chimichurri Sauce:

    • In a food processor or blender, combine parsley, cilantro, red wine vinegar, garlic, and red pepper flakes (if using). Pulse until finely chopped.
    • Slowly add the olive oil while blending until a smooth consistency forms.
    • Stir in mayonnaise or Greek yogurt to make the sauce creamy. Season with salt and pepper to taste.

  3. Assemble the Tacos:

    • Warm the tortillas in a skillet or microwave.
    • Fill each tortilla with shredded chicken, a drizzle of creamy chimichurri sauce, shredded lettuce, diced tomatoes, and crumbled queso fresco.

  4. Serve:

    • Serve immediately with lime wedges for an extra burst of flavor.

Notes

  • Add avocado slices or pickled onions for extra toppings.
  • Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
  • The chimichurri sauce can be made a day in advance and stored in the fridge.

Find it online: https://recipe.ukfinda.com/shredded-chicken-tacos-with-creamy-chimichurri-sauce/