Name: Shredded Chicken Tacos with Creamy Chimichurri Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: For the shredded chicken:; 1 1/2 pounds boneless, skinless chicken breasts; 2 cups chicken broth; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt and pepper, to taste; For the creamy chimichurri sauce:; 1 cup fresh parsley, packed; 1/4 cup fresh cilantro; 3 cloves garlic; 2 tablespoons red wine vinegar; 1/3 cup olive oil; 1/4 cup mayonnaise or Greek yogurt; 1/2 teaspoon red pepper flakes (optional); Salt and pepper, to taste; For serving:; 8 small flour or corn tortillas; 1 cup shredded lettuce or cabbage; 1/2 cup diced tomatoes; 1/4 cup crumbled queso fresco or feta; Lime wedges

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These shredded chicken tacos with creamy chimichurri sauce are fresh, zesty, and packed with bold flavor. I love how the juicy chicken pairs with the herbaceous sauce, making every bite vibrant and satisfying.

Shredded Chicken Tacos with Creamy Chimichurri Sauce

Why You’ll Love This Recipe

I love this recipe because it’s both simple and exciting. The chicken is tender and well-seasoned, while the creamy chimichurri adds a tangy, garlicky kick that takes the tacos to the next level. I also like that I can prep the components ahead of time, making it perfect for busy weeknights or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shredded chicken

1 1/2 pounds boneless, skinless chicken breasts
2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste

For the creamy chimichurri sauce

1 cup fresh parsley, packed
1/4 cup fresh cilantro
3 cloves garlic
2 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup mayonnaise or Greek yogurt
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste

For serving

8 small flour or corn tortillas
1 cup shredded lettuce or cabbage
1/2 cup diced tomatoes
1/4 cup crumbled queso fresco or feta
Lime wedges

Directions

I start by placing the chicken breasts, broth, chili powder, cumin, smoked paprika, salt, and pepper in a saucepan. I simmer over medium heat for 20–25 minutes until the chicken is cooked through and tender.
I remove the chicken, shred it with two forks, and return it to the pot with a splash of broth to keep it juicy.
While the chicken cooks, I prepare the chimichurri sauce. In a food processor, I blend parsley, cilantro, garlic, vinegar, olive oil, mayonnaise (or yogurt), red pepper flakes, salt, and pepper until smooth and creamy.
I warm the tortillas in a skillet or directly over a flame.
To assemble, I fill each tortilla with shredded chicken, drizzle with creamy chimichurri sauce, and top with lettuce, tomatoes, and queso fresco.
I serve with lime wedges for a fresh squeeze.

Servings and timing

This recipe makes about 4 servings (2 tacos each). It usually takes me 15 minutes to prep and 25 minutes to cook, so I have it ready in around 40 minutes.

Variations

Sometimes I make this recipe with chicken thighs for extra juiciness. If I want more spice, I add jalapeño to the chimichurri sauce. For a lighter version, I swap the mayo for all Greek yogurt. I also like topping the tacos with avocado slices or pickled onions for even more flavor.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days, and the sauce lasts 4–5 days. To reheat, I warm the chicken in a skillet with a splash of broth. I assemble fresh tacos right before serving so the tortillas stay soft and the toppings fresh.

Shredded Chicken Tacos with Creamy Chimichurri Sauce

FAQs

Can I make this in a slow cooker?

Yes, I cook the chicken with broth and spices on low for 6 hours or high for 3 hours, then shred it.

Can I use rotisserie chicken?

Yes, rotisserie chicken saves time—I just shred it and mix it with the seasoning and a little broth.

Can I make the chimichurri without mayo?

Yes, I leave it out for a more traditional sauce or use Greek yogurt for creaminess.

What tortillas work best?

I like corn tortillas for authentic flavor, but flour tortillas are soft and hold more filling.

Can I freeze the shredded chicken?

Yes, I freeze portions for up to 2 months, then thaw and reheat before serving.

Conclusion

These shredded chicken tacos with creamy chimichurri sauce are a flavorful, vibrant twist on taco night. The juicy chicken and tangy, herb-filled sauce make them a dish I keep coming back to whenever I want something fresh and satisfying.