Creamy Chimichurri Chicken Tacos: The Ultimate Taco Recipe
Introduction to Creamy Chimichurri Chicken Tacos
Creamy Chimichurri Chicken Tacos are a delightful twist on traditional tacos that pack a flavor punch with every bite. This recipe blends the zesty goodness of chimichurri sauce with tender, shredded chicken, all wrapped in warm tortillas. Whether you’re hosting a taco night or just craving a quick and satisfying meal, these tacos are sure to impress!
A Personal Story Behind My Creamy Chimichurri Chicken Tacos Journey
Growing up, tacos were a staple in my household, often filled with whatever was on hand. As I explored different cuisines, I discovered chimichurri—a vibrant sauce from Argentina that adds a fresh, herby flavor to any dish. Combining my love for tacos with this delicious sauce felt like a natural progression, and thus, my Creamy Chimichurri Chicken Tacos were born. It’s a dish that brings together my family and friends, and I hope it does the same for you!
What Makes This Creamy Chimichurri Chicken Tacos Recipe Special?
What sets these tacos apart is the creamy chimichurri sauce that elevates the humble chicken filling. The combination of mayonnaise and Greek yogurt creates a rich, tangy dressing that complements the seasoned chicken perfectly. Additionally, the fresh toppings like avocado and feta cheese provide a creamy texture and a burst of flavor in every bite. These tacos are not only delicious but also easy to make, making them perfect for any occasion.
The Full Creamy Chimichurri Chicken Tacos Recipe
Ingredients
For the Creamy Chimichurri Sauce:
- 3 tbsp mayonnaise
- 3 tbsp plain Greek yogurt (full-fat)
- 2 tbsp minced shallot
- 1 heaping tbsp finely chopped parsley
- 1 heaping tbsp finely chopped cilantro
- 1 small clove garlic, pressed or grated
- 1 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- 1/2 tsp kosher salt
For the Shredded Chicken Filling:
- 2 tsp avocado oil
- 8 oz chicken breast
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 small jalapeño, thinly sliced
- 1/4 cup finely chopped red onion
- 1 tbsp finely chopped cilantro
For the Tacos / Toppings:
- 6 small flour tortillas (about 5″ in diameter)
- 1 1/2 cups shredded romaine lettuce or your favorite greens
- 1/4 cup thinly sliced red onion
- 1/2 medium avocado, sliced or diced
- 1/3 cup crumbled feta cheese
Instructions
- Make the Creamy Chimichurri Sauce: In a small bowl, whisk together the mayonnaise, Greek yogurt, minced shallot, olive oil, red wine vinegar, and kosher salt. Taste and adjust seasoning if needed. Set aside. This sauce can be made a day in advance to enhance the flavors.
- Season the Chicken: In a bowl, mix the garlic powder, kosher salt, and black pepper. Rub this seasoning all over the chicken breast and let it sit at room temperature for about 10 minutes. This allows the flavors to penetrate the meat.
- Cook the Chicken: Heat the avocado oil in a pan over medium heat. Cook the seasoned chicken breast for about 4-5 minutes on each side, or until browned and the internal temperature reaches 165°F (75°C). Transfer the chicken to a bowl, cover with foil, and let it rest for at least 5 minutes before shredding. Resting helps to keep the chicken juicy.
- Cook the Jalapeños and Red Onions: In the same pan, add a couple of tablespoons of water to deglaze, scraping up the browned bits. Add the sliced jalapeños and chopped red onions, cooking for 3-4 minutes until softened and slightly crispy.
- Mix in the Shredded Chicken: While the jalapeños and onions are cooking, shred the chicken. Once the vegetables are ready, add the shredded chicken and any juices back into the pan. Stir to combine everything together.
- Add Cilantro: Stir in the finely chopped cilantro and turn off the heat. The fresh cilantro adds a wonderful aroma and flavor to the mixture.
- Build the Tacos: Warm the flour tortillas and layer them with shredded romaine, sliced avocado, and the chicken mixture. Top with crumbled feta cheese and drizzle with the creamy chimichurri sauce. Serve warm and enjoy!
Serving Suggestions and Variations for Creamy Chimichurri Chicken Tacos
These tacos are versatile and can be served with a variety of sides. Consider pairing them with a refreshing corn salad or some classic Mexican rice. For a spicier kick, leave some seeds in the jalapeño or add fresh salsa on top. You can also experiment with different proteins; grilled shrimp or steak would work wonderfully in this recipe. Feel free to substitute the feta cheese with your favorite cheese if desired.
Frequently Asked Questions About Creamy Chimichurri Chicken Tacos
Can I make the chimichurri sauce ahead of time?
Yes! The sauce can be made a day in advance and stored in the refrigerator to enhance its flavors.
What type of tortillas work best for these tacos?
Flour tortillas are recommended for their softness and ability to hold the filling well. However, corn tortillas are a great gluten-free option.
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken is a convenient option and will save you time.
Creamy Chimichurri Chicken Tacos
Ingredients
- For the Creamy Chimichurri Sauce:
- 3 tbsp mayonnaise
- 3 tbsp plain Greek yogurt full-fat
- 2 tbsp minced shallot
- 1 heaping tbsp finely chopped parsley
- 1 heaping tbsp finely chopped cilantro
- 1 small clove garlic pressed or grated
- 1 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- 1/2 tsp kosher salt
- For the Shredded Chicken Filling:
- 2 tsp avocado oil
- 8 oz chicken breast
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 small jalapeño thinly sliced
- 1/4 cup finely chopped red onion
- 1 tbsp finely chopped cilantro
- For the Tacos / Toppings:
- 6 small flour tortillas about 5" in diameter
- 1 1/2 cups shredded romaine lettuce or your favorite greens
- 1/4 cup thinly sliced red onion
- 1/2 medium avocado sliced or diced
- 1/3 cup crumbled feta cheese
Instructions
- In a small bowl, whisk together the mayonnaise, Greek yogurt, minced shallot, olive oil, red wine vinegar, and kosher salt. Taste and adjust seasoning if needed. Set aside.
- In a bowl, mix the garlic powder, kosher salt, and black pepper. Rub this seasoning all over the chicken breast and let it sit at room temperature for about 10 minutes.
- Heat the avocado oil in a pan over medium heat. Cook the seasoned chicken breast for about 4-5 minutes on each side, or until browned and the internal temperature reaches 165°F (75°C). Transfer the chicken to a bowl, cover with foil, and let it rest for at least 5 minutes before shredding.
- In the same pan, add a couple of tablespoons of water to deglaze, scraping up the browned bits. Add the sliced jalapeños and chopped red onions, cooking for 3-4 minutes until softened and slightly crispy.
- While the jalapeños and onions are cooking, shred the chicken. Once the vegetables are ready, add the shredded chicken and any juices back into the pan.
- Stir in the finely chopped cilantro and turn off the heat.
- Warm the flour tortillas and layer them with shredded romaine, sliced avocado, and the chicken mixture. Top with crumbled feta cheese and drizzle with the creamy chimichurri sauce. Serve warm and enjoy!