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Plate of chicken tacos with chimichurri sauce.

Shredded Chicken Tacos with Creamy Chimichurri Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

For the Shredded Chicken

  • 2 large chicken breasts about 1 lb
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup chicken broth or water

For the Creamy Chimichurri Sauce

  • 1 cup fresh parsley leaves packed
  • ½ cup fresh cilantro leaves optional
  • 3 garlic cloves
  • ¼ cup red wine vinegar
  • ½ teaspoon red chili flakes adjust to taste
  • ½ teaspoon salt
  • ½ cup olive oil
  • ½ cup Greek yogurt or sour cream

For the Tacos

  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes
  • ½ cup crumbled queso fresco or shredded cheddar cheese
  • Lime wedges for serving

Instructions
 

  • Cook the Shredded Chicken
    Season the chicken: Rub chicken breasts with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
    Cook the chicken: Heat a skillet over medium heat. Add the chicken and sear for 2-3 minutes per side until golden brown. Add the chicken broth, cover, and simmer for 10-15 minutes until fully cooked and tender.
    Shred the chicken: Remove the chicken from the skillet and shred using two forks. Return the shredded chicken to the skillet, stir, and let it soak up any remaining juices.
  • Make the Creamy Chimichurri Sauce
    Blend the herbs: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, chili flakes, and salt. Pulse until finely chopped.
    Add the oil: Slowly drizzle in olive oil while blending until the mixture becomes smooth.
    Make it creamy: Transfer the chimichurri to a bowl and stir in Greek yogurt or sour cream. Adjust seasoning if needed.
  • Assemble the Tacos
    Warm the tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable.
    Build the tacos: Add shredded chicken to the center of each tortilla. Top with shredded lettuce, diced tomatoes, and cheese.
    Drizzle with sauce: Generously drizzle the creamy chimichurri sauce over the tacos.
    Serve: Garnish with lime wedges on the side and serve immediately.