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.
Ingredients
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
Instructions
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.
Mix the garlic powder, salt, and black pepper. Season the chicken breast on all sides and let rest at room temperature for 10 minutes.
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.
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.
Add the shredded chicken and any juices back to the skillet. Stir to combine.
Remove from heat and mix in chopped cilantro.
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