Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Shredded Chicken Tacos with Creamy Chimichurri Sauce are a mouthwatering twist on traditional tacos, featuring tender shredded chicken, flavorful chimichurri sauce, and a creamy topping that takes them to the next level. In this article, we’ll explore how to make these delicious tacos that are perfect for any occasion.
1. Introduction to Shredded Chicken Tacos with Creamy Chimichurri Sauce
Shredded Chicken Tacos with Creamy Chimichurri Sauce offer a tantalizing combination of juicy chicken, tangy chimichurri, and creamy goodness, all wrapped up in warm tortillas. These tacos are bursting with flavor and are sure to satisfy your cravings for Mexican-inspired cuisine.
2. Ingredients Needed
To make Shredded Chicken Tacos with Creamy Chimichurri Sauce, you’ll need the following ingredients:
Chicken (boneless, skinless chicken breasts or thighs)
Tortillas (corn or flour)
Chimichurri Sauce Ingredients (parsley, cilantro, garlic, olive oil, vinegar, mayonnaise)
Toppings (avocado, shredded lettuce, diced tomatoes, sliced jalapenos)
3. Preparing the Ingredients
Start by cooking the chicken until it’s tender and easily shreddable. You can do this by simmering the chicken in water or broth until cooked through, then shredding it with two forks. Next, prepare the chimichurri sauce by blending together parsley, cilantro, garlic, olive oil, vinegar, and mayonnaise until smooth. Finally, chop and prepare your desired toppings.
4. Assembling the Tacos
Heat the tortillas in a dry skillet or microwave until warm and pliable. Place a generous portion of shredded chicken onto each tortilla, then drizzle with the creamy chimichurri sauce. Add your favorite toppings, such as sliced avocado, shredded lettuce, diced tomatoes, and sliced jalapenos, on top of the chicken.
5. Serving Suggestions
Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce hot, garnished with additional fresh herbs or lime wedges for added flavor. Pair them with your favorite side dishes, such as Mexican rice, refried beans, or a crisp green salad, for a complete and satisfying meal.
6. Variations and Customizations
Feel free to customize this recipe to suit your preferences. For a vegetarian version of these tacos, you can use shredded jackfruit or mushrooms instead of chicken. You can also adjust the spice level of the chimichurri sauce by adding more or fewer jalapenos or chili flakes, depending on your taste preferences. Additionally, you can experiment with different protein choices such as beef, pork, or fish.
7. Tips for Success
To ensure that your Shredded Chicken Tacos with Creamy Chimichurri Sauce turn out perfectly every time, follow these tips:
- Season the chicken well with salt, pepper, and any desired spices before cooking to enhance its flavor.
- Adjust the consistency of the chimichurri sauce by adding more olive oil or vinegar if it’s too thick, or more mayonnaise if it’s too thin.
- Choose high-quality tortillas that are soft and pliable, as they will hold the filling better and prevent tearing.
8. Health Benefits of Shredded Chicken Tacos with Creamy Chimichurri Sauce
While Shredded Chicken Tacos with Creamy Chimichurri Sauce are indulgent and flavorful, they do offer some nutritional benefits. Chicken is a good source of lean protein, while the chimichurri sauce provides healthy fats from olive oil and antioxidants from fresh herbs. Plus, the toppings like avocado, lettuce, and tomatoes add fiber, vitamins, and minerals to the tacos.
9. Conclusion
In conclusion, Shredded Chicken Tacos with Creamy Chimichurri Sauce are a delicious and satisfying meal option that’s perfect for any day of the week. With their bold flavors, tender chicken, and creamy sauce, these tacos are sure to become a family favorite. Whether you’re serving them for dinner, lunch, or a casual gathering with friends, these tacos are guaranteed to impress.
Source: aflavorjournal.com
Shredded Chicken Tacos with Creamy Chimichurri Sauce Recipe
Shredded Chicken Tacos with Creamy Chimichurri Sauce are a mouthwatering twist on traditional tacos, featuring tender shredded chicken, flavorful chimichurri sauce, and a creamy topping that takes them to the next level. In this article, we'll explore how to make these delicious tacos that are perfect for any occasion.
Ingredients
- For the Creamy Chimichurri Sauce:
- 3 tbsp. Mayonnaise like Duke's or Hellman's
- 3 tbsp. plain Greek Yogurt full-fat
- 2 tbsp. minced Shallot
- 1 tbsp. (heaping tbsp.) finely chopped Parsley
- 1 tbsp. (heaping tbsp.) finely chopped Cilantro
- 1 small clove Garlic pressed or grated
- 1 tbsp. Extra Virgin Olive Oil
- 2 tsp. Red Wine Vinegar
- 1/2 tsp. Kosher Salt
- For the Shredded Chicken Filling:
- 2 tsp. Avocado Oil
- 8 oz. Chicken Breast
- 1 small Jalapeno thinly sliced
- 1/4 cup finely chopped Red Onion
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Kosher Salt
- 1/2 tsp. freshly cracked Black Pepper
- For the Tacos / Toppings:
- 6 small Flour Tortillas about 5" in diameter
- 1 1/2 cups shredded Romaine Lettuce or your favorite greens
- 1/4 cup thinly sliced Red Onion
- 1/2 medium Avocado sliced or diced
- 1/3 cup crumbled Feta Cheese
Instructions
Make the Creamy Chimichurri Sauce. Combine 3 tbsp. Greek yogurt (plain, and full-fat is preferable), 3 tbsp. mayonnaise, 2 tbsp minced shallot, 1 heaping tbsp. finely chopped parsley, 1 heaping tbsp. finely chopped cilantro, 1 tbsp. good olive oil, 2 tsp. red wine vinegar, 1 small garlic clove (either pressed or grated), and 1/2 tsp. Diamond Crystal 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 1/2 tsp. garlic powder, 1/2 tsp. Diamond Crystal kosher salt, and 1/2 tsp. freshly cracked black pepper in a bowl and stir to evenly combine. Season one 8 oz.(ish) chicken breast all over with the seasoning, then set the chicken breast aside for about ten minutes at room temperature.
Cook the Chicken. Heat 2 tsp. avocado (or olive) oil in a pan over medium heat. Cook the seasoned chicken breast for about 4-5 minutes per side, until browned and the internal temperature reaches 165 F. Transfer the chicken breast to a bowl and cover with foil. Let it rest for at least five minutes, then shred it in the bowl.
Cook the Jalapenos and Red Onions. Once the chicken is transferred to a bowl to rest, we’ll cook the jalapenos and red onions in the same pan the chicken was cooked in. There will be browned bits on the bottom of the pan, which really just equals flavor. Add a couple of tablespoons of water to the pan, then use a wooden spatula to scrape the browned bits into the water, creating a browned liquid. Add the sliced jalapenos and chopped onions to the pan, then cook for 3-4 minutes (stirring occasionally) until the jalapenos and onions are softened and just slightly crispy.
Mix in the Shredded Chicken. Shred the chicken while the jalapenos and onions are cooking, then transfer the chicken and any liquids from the bowl it was shredded in back to the hot pan.
Step 6: Add Cilantro. Mix the chicken into the jalapenos and onions, then mix in the finely chopped cilantro. Turn the heat off from underneath the pan.
Step 7: Build the Tacos. Layer the shredded romaine, sliced avocado, and shredded chicken into warmed flour tortillas. Top with crumbled feta cheese, and drizzle with creamy chimichurri sauce. Serve warm!