Shredded Chicken Tacos with Creamy Chimichurri Sauce
Delicious shredded chicken tacos topped with a creamy chimichurri sauce.
Equipment
- Pan
- Small Bowl
- Wooden Spatula
Ingredients
For the Creamy Chimichurri Sauce
- 3 tablespoon Mayonnaise like Duke's or Hellman's
- 3 tablespoon Greek Yogurt plain, full-fat
- 2 tablespoon Shallot minced
- 1 tablespoon Parsley finely chopped
- 1 tablespoon Cilantro finely chopped
- 1 clove Garlic pressed or grated
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Red Wine Vinegar
- ½ teaspoon Kosher Salt
For the Shredded Chicken Filling
- 2 teaspoon Avocado Oil
- 8 oz Chicken Breast
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper freshly cracked
- 1 small Jalapeno thinly sliced
- ¼ cup Red Onion finely chopped
- 1 tablespoon Cilantro finely chopped
For the Tacos / Toppings
- 6 small Flour Tortillas about 5" in diameter
- 1 ½ cups Romaine Lettuce shredded or your favorite greens
- ¼ cup Red Onion thinly sliced
- ½ medium Avocado sliced or diced
- ⅓ cup Feta Cheese crumbled
Instructions
Preparation
- Make the Creamy Chimichurri Sauce. Combine Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, garlic clove, and kosher salt in a small bowl. Whisk to thoroughly combine, then taste and season with more salt if needed. Set aside.
- Season the Chicken. Combine garlic powder, kosher salt, and black pepper in a bowl and stir to evenly combine. Season the chicken breast with the mixture and let it sit for ten minutes.
- Cook the Chicken. Heat avocado oil in a pan over medium heat. Cook the seasoned chicken breast for about 4-5 minutes per side until browned and cooked through. Let it rest for at least five minutes, then shred it in a bowl.
- Cook the Jalapenos and Red Onions. In the same pan, add water to deglaze and then cook jalapenos and onions for 3-4 minutes until softened.
- Mix in the Shredded Chicken. Transfer shredded chicken and any released juices back to the pan with jalapenos and onions.
- Add Cilantro. Mix in finely chopped cilantro and turn off the heat.
- Build the Tacos. Layer shredded romaine, avocado, and chicken into warmed tortillas. Top with feta cheese and drizzle with chimichurri sauce. Serve warm!
Nutrition
Serving: 1tacoCalories: 236kcalCarbohydrates: 20gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 28mgSodium: 1045mgPotassium: 312mgFiber: 2gSugar: 3gVitamin A: 1418IUVitamin C: 3mgCalcium: 110mgIron: 2mg
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