Shredded Chicken Tacos with Creamy Chimichurri Sauce

If there’s one dinner that never lets me down, it’s Shredded Chicken Tacos with Creamy Chimichurri Sauce. They’re cozy, flexible, and somehow feel like a treat—even on a random Tuesday. These tacos bring tender shredded chicken together with crisp romaine, creamy avocado, salty feta, and a dreamy drizzle of creamy chimichurri sauce that makes everything pop. Best part? You’ll have them on the table in about 30 minutes, which means more time eating and less time staring into the fridge wondering what went wrong.

Whether you’re feeding hungry kids, hosting last-minute friends, or just need a dinner that feels a little special without extra stress, this recipe is your new go-to.

Why You’ll Love These Shredded Chicken Tacos

Let’s be real—tacos already have a strong case. But these Shredded Chicken Tacos? They go the extra mile.

• Fast but flavorful: Big flavor payoff with minimal effort.
• Small batch friendly: Perfect for a family dinner or a cozy night in.
• Creamy chimichurri magic: Fresh herbs + creamy base = spoon-licking good.
• Customizable: Mild or spicy, flour or corn tortillas—it’s your call.

I designed this recipe for busy home cooks who want something fresh, satisfying, and just a little fun. Think weeknight ease with weekend vibes.

Ingredients You’ll Need

For the Creamy Chimichurri Sauce

This sauce deserves its own fan club.

• 3 tbsp mayonnaise (Duke’s or Hellmann’s are great)
• 3 tbsp plain full-fat Greek yogurt
• 2 tbsp minced shallot
• 1 heaping tbsp finely chopped parsley
• 1 heaping tbsp finely chopped cilantro
• 1 small garlic clove, pressed or grated
• 1 tbsp extra virgin olive oil
• 2 tsp red wine vinegar
• 1/2 tsp kosher salt

For the Shredded Chicken Filling

Simple seasonings, big payoff.

• 2 tsp avocado oil (or olive 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

The fun part.

• 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

How to Make Shredded Chicken Tacos (Step-by-Step)

1. Make the Creamy Chimichurri Sauce

In a small bowl, whisk together the Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, garlic, and salt. Stir until smooth and creamy. Taste it. Smile. Adjust salt if needed. Set aside while you resist eating it straight from the bowl.

2. Season the Chicken

Mix garlic powder, salt, and black pepper in a small bowl. Season the chicken breast on all sides. Let it hang out at room temperature for about 10 minutes. This little pause helps the chicken cook more evenly.

3. Cook the Chicken

Heat avocado oil in a skillet over medium heat. Add the chicken and cook for about 4–5 minutes per side, until golden and cooked through (165°F inside). Transfer to a bowl, cover loosely with foil, and let it rest for at least 5 minutes. Then shred it with two forks. No perfection required—rustic is good.

4. Cook the Jalapeños and Red Onions

In the same pan (don’t you dare wash it), add a couple tablespoons of water and scrape up those browned bits. That’s flavor gold. Add jalapeños and chopped red onion. Cook for 3–4 minutes until softened with a slight crisp.

5. Mix in the Shredded Chicken

Add the shredded chicken and any juices back into the pan. Stir to coat everything in that savory goodness.

6. Add Cilantro

Sprinkle in the chopped cilantro, give it a final toss, and turn off the heat.

7. Build the Tacos

Warm your tortillas. Layer romaine, avocado, and shredded chicken. Finish with feta cheese and a generous drizzle of creamy chimichurri sauce. Serve immediately and prepare for silence at the table (the good kind).

Chef Omar’s Taco Tips (Because Life Happens)

• Chicken too dry? A spoonful of the chimichurri mixed into the chicken fixes everything.
• Heat level check: Leave jalapeño seeds out for mild, keep them in for spicy.
• Tortilla swap: Corn tortillas work great—just warm them well so they don’t crack.
• Sauce shortcut: Make the chimichurri earlier in the day. It gets even better as it sits.

And if your sauce looks a little rebellious at first, don’t panic. A good whisk and a moment of patience bring it right back in line.

A Little Story From My Kitchen

These Shredded Chicken Tacos became a regular after one of those “friends dropped by unannounced” evenings. I had chicken, herbs, tortillas—and about 30 minutes. We ended up standing around the kitchen island, laughing, dripping sauce on the counter, and going back for seconds. That’s my favorite kind of recipe: simple, forgiving, and meant to be shared.

FAQs About Shredded Chicken Tacos

Bringing It All Together

These Shredded Chicken Tacos are proof that weeknight dinners don’t have to feel rushed or boring. With juicy chicken, fresh toppings, and that creamy chimichurri drizzle tying everything together, this recipe turns everyday ingredients into something crave-worthy. Make them once, and I promise they’ll find their way into your regular rotation—because good food should feel easy, joyful, and totally worth sitting down for.

More Delicious Ideas to Try Next

If taco night is a hit at your house (and I have a feeling it will be), here are a few flavorful recipes that pair beautifully with these Shredded Chicken Tacos or give you fresh inspiration for your next meal. Each one builds on similar ingredients, bold flavors, or easy weeknight vibes—perfect for keeping dinner exciting without extra stress.

• Mediterranean Chicken Tacos with Bold Herbs and Citrus Flavor – A bright, zesty twist that leans into fresh herbs and Mediterranean flair while keeping the taco fun alive.
• Greek Chicken Gyro Bowls with Tzatziki and Fresh Veggies – All the flavors you love in a gyro, served bowl-style for an easy, satisfying dinner.
• Easy Black Bean Tacos for a Fast, Flavor-Packed Dinner – A hearty, plant-based option that’s perfect for mixing things up on taco night.
• Classic Shredded Chicken Tacos with Simple Pantry Ingredients – A comforting, back-to-basics version that’s great to compare or bookmark for another cozy dinner.

Think of this as your little shortcut to planning the next few meals—because once tacos are on the table, it’s hard to stop at just one great recipe.

Shredded Chicken Tacos with Creamy Chimichurri Sauce

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• Author: Omar
• Total Time: 30 minutes
• Yield: 6 tacos 1x

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Description

These Shredded Chicken Tacos are a fast, flavor-packed dinner made with juicy chicken, fresh romaine, creamy avocado, salty feta, and a drizzle of creamy chimichurri sauce. Ready in just 30 minutes, they’re perfect for busy weeknights or casual entertaining.

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Ingredients

Scale 1x2x3x

Creamy Chimichurri Sauce

• 3 tablespoons mayonnaise

• 3 tablespoons plain full-fat Greek yogurt

• 2 tablespoons minced shallot

• 1 tablespoon finely chopped parsley

• 1 tablespoon finely chopped cilantro

• 1 small garlic clove, 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

• 8 ounces chicken breast

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

• 1 small jalapeño, thinly sliced

• 1/4 cup finely chopped red onion

• 1 tablespoon finely 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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Instructions

1. In a small bowl, whisk together the Greek yogurt, mayonnaise, shallot, parsley, cilantro, olive oil, red wine vinegar, garlic, and salt until smooth. Taste and adjust seasoning if needed. Set aside.

2. Mix the garlic powder, salt, and black pepper. Season the chicken breast on all sides and let rest at room temperature for 10 minutes.

3. Heat avocado oil in a skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a bowl, cover, rest 5 minutes, then shred.

4. In the same skillet, add a few tablespoons of water and scrape up browned bits. Add jalapeño and chopped red onion and cook 3–4 minutes until softened.

5. Add the shredded chicken and any juices back to the skillet. Stir to combine.

6. Remove from heat and mix in chopped cilantro.

7. Warm tortillas, then fill with romaine, avocado, shredded chicken, feta cheese, and a drizzle of creamy chimichurri sauce. Serve warm.

Notes

For milder tacos, remove the seeds from the jalapeño.

Corn tortillas can be used instead of flour—warm them well to prevent tearing.

The chimichurri sauce can be made up to 3 days ahead and stored in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 taco
• Calories: 236 kcal
• Sugar: 3 g
• Sodium: 1045 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.01 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 28 mg