Creamy Chimichurri Chicken Tacos are bright, creamy, and easy to make for a weeknight or a crowd.
- introduction: Creamy Chimichurri Chicken Tacos
- why make Creamy Chimichurri Chicken Tacos
- how to make Creamy Chimichurri Chicken Tacos
- Ingredients: Creamy Chimichurri Chicken Tacos
- Directions: Creamy Chimichurri Chicken Tacos
- how to serve Creamy Chimichurri Chicken Tacos
- how to store Creamy Chimichurri Chicken Tacos
- tips to make Creamy Chimichurri Chicken Tacos
- variation (if any) for Creamy Chimichurri Chicken Tacos
- FAQs about Creamy Chimichurri Chicken Tacos
introduction: Creamy Chimichurri Chicken Tacos
These Creamy Chimichurri Chicken Tacos mix fresh herbs, tangy yogurt, and warm chicken for bold flavor in every bite.
For the full recipe page with photos and notes, visit Creamy Chimichurri Chicken Tacos recipe page.
why make Creamy Chimichurri Chicken Tacos
Make this recipe because it is fast, fresh, and full of contrast: creamy sauce, bright herbs, and salty feta.
It works for quick dinners, casual guests, or a weekend taco night.
how to make Creamy Chimichurri Chicken Tacos
Follow simple steps to build the tacos: mix the sauce, cook and shred the chicken, soften the jalapeños and onions, then assemble.
If you want another easy chicken idea that uses similar flavors and simple prep, check Fresh and Hearty Grilled Chicken Salad Bowl with Avocado and Eggs.
Ingredients: Creamy Chimichurri Chicken Tacos
For the Creamy Chimichurri Sauce:
- 3 tablespoons mayonnaise
- 3 tablespoons full-fat plain Greek yogurt
- 2 tablespoons minced shallot
- 1 tablespoon finely chopped fresh parsley (heaping)
- 1 tablespoon finely chopped fresh cilantro (heaping)
- 1 small garlic clove, pressed or grated
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon kosher salt
For the Shredded Chicken Filling:
- 2 teaspoons avocado oil (or olive oil)
- 8 ounces boneless, skinless 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
For the Tacos and Toppings:
- 6 small flour tortillas (about 5 inches in diameter)
- 1 1/2 cups shredded romaine lettuce (or greens of your choice)
- 1/4 cup thinly sliced red onion
- 1/2 medium avocado, sliced or diced
- 1/3 cup crumbled feta cheese
Directions: Creamy Chimichurri Chicken Tacos
Make the Chimichurri Sauce:
- In a small bowl, whisk together mayonnaise, Greek yogurt, minced shallot, parsley, cilantro, garlic, olive oil, vinegar, and salt.
- Stir until smooth and creamy, taste and adjust seasoning. Set aside.
Season the Chicken:
- Mix garlic powder, salt, and pepper in a small dish.
- Rub seasoning all over the chicken breast and let rest at room temperature for 10 minutes.
Cook the Chicken:
- Heat oil in a skillet over medium heat.
- Cook chicken breast about 4–5 minutes per side, until golden and internal temp reaches 165°F.
- Transfer to a bowl, cover with foil, and rest 5 minutes, then shred.
Cook Jalapeños and Onions:
- In the same skillet, add 2 tablespoons water to deglaze, scraping the pan.
- Add jalapeño slices and chopped red onion; cook 3–4 minutes until softened and lightly crisped.
Combine Chicken with Vegetables:
- Add shredded chicken and any juices back to the skillet.
- Mix well with jalapeños and onions, then stir in chopped cilantro and turn off heat.
Assemble the Tacos:
- Warm tortillas, then layer shredded lettuce, sliced avocado, and the chicken mixture.
- Top with crumbled feta and a generous drizzle of chimichurri sauce.
Serve Immediately:
- Serve these tacos warm for the best texture and flavor.
how to serve Creamy Chimichurri Chicken Tacos
Serve the tacos hot with lime wedges, a simple salad, or chips and salsa.
They pair well with a light beer, iced tea, or a bright lime soda.
how to store Creamy Chimichurri Chicken Tacos
Store components separately for best freshness.
- Keep sauce in an airtight container in the fridge up to 4 days.
- Store shredded chicken in the fridge up to 3 days. Reheat gently before assembling.
tips to make Creamy Chimichurri Chicken Tacos
- Make the sauce ahead to save time; it keeps flavors bright.
- Don’t overcook the chicken; rest it before shredding for moist meat.
- Warm tortillas briefly in a dry skillet or wrapped in foil for soft shells.
- For more creamy pairings and ideas, see Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill.
variation (if any) for Creamy Chimichurri Chicken Tacos
- Swap chicken for shredded rotisserie chicken for faster prep.
- Make it vegetarian with grilled portobello or roasted cauliflower.
- Use corn tortillas for a gluten-free option and add a squeeze of lime.
FAQs about Creamy Chimichurri Chicken Tacos
-
Q: Can I make the chimichurri sauce dairy-free?
A: Yes. Use dairy-free mayo and skip the Greek yogurt or use a dairy-free yogurt. -
Q: How spicy will these tacos be?
A: Mild to medium. Remove jalapeño seeds to reduce heat, or add more for extra kick. -
Q: What tool helps slice avocado cleanly?
A: A good avocado slicer or a small sharp knife speeds up prep — Buy it here. -
Q: Can I freeze the shredded chicken?
A: Yes. Freeze in an airtight bag up to 2 months; thaw in the fridge before reheating. -
Q: Are there good side dishes to serve with these tacos?
A: Yes. Simple slaw, black beans, or cilantro rice make good sides.
Creamy Chimichurri Chicken Tacos
Ingredients
For the Creamy Chimichurri Sauce
- 3 tablespoons mayonnaise
- 3 tablespoons full-fat plain Greek yogurt
- 2 tablespoons minced shallot
- 1 tablespoon finely chopped fresh parsley (heaping)
- 1 tablespoon finely chopped fresh cilantro (heaping)
- 1 small clove garlic, pressed or grated
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon kosher salt
For the Shredded Chicken Filling
- 2 teaspoons avocado oil (or olive oil)
- 8 ounces boneless, skinless 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
For the Tacos and Toppings
- 6 small flour tortillas (about 5 inches in diameter)
- 1 1/2 cups shredded romaine lettuce (or greens of your choice)
- 1/4 cup thinly sliced red onion
- 1/2 medium avocado, sliced or diced
- 1/3 cup crumbled feta cheese
Instructions
Make the Chimichurri Sauce
- In a small bowl, whisk together mayonnaise, Greek yogurt, minced shallot, parsley, cilantro, garlic, olive oil, vinegar, and salt.
- Stir until smooth and creamy, taste and adjust seasoning. Set aside.
Season the Chicken
- Mix garlic powder, salt, and pepper in a small dish.
- Rub seasoning all over the chicken breast and let rest at room temperature for 10 minutes.
Cook the Chicken
- Heat oil in a skillet over medium heat.
- Cook chicken breast about 4–5 minutes per side, until golden and internal temp reaches 165°F.
- Transfer to a bowl, cover with foil, and rest 5 minutes, then shred.
Cook Jalapeños and Onions
- In the same skillet, add 2 tablespoons water to deglaze, scraping the pan.
- Add jalapeño slices and chopped red onion; cook 3–4 minutes until softened and lightly crisped.
Combine Chicken with Vegetables
- Add shredded chicken and any juices back to the skillet.
- Mix well with jalapeños and onions, then stir in chopped cilantro and turn off heat.
Assemble the Tacos
- Warm tortillas, then layer shredded lettuce, sliced avocado, and the chicken mixture.
- Top with crumbled feta and a generous drizzle of chimichurri sauce.
Serve Immediately
- Serve these tacos warm for the best texture and flavor.
