These shredded chicken tacos are packed with flavor and topped with a creamy chimichurri sauce that adds a fun twist! They’re perfect for a easy taco night!
Honestly, who doesn’t love tacos? I can never resist piling on extra sauce. It’s so easy to make, and I like to serve them with a side of crispy tortilla chips for added crunch!
Key Ingredients & Substitutions
Shredded Chicken: You can use rotisserie chicken for ease and flavor. Alternatively, any leftover cooked chicken or turkey can work well. For a vegetarian option, consider using shredded jackfruit or mushrooms.
Tortillas: I love using corn tortillas for their authentic taste, but flour tortillas are great too. If you’re gluten-free, look for corn tortillas labeled gluten-free or even lettuce leaves for a low-carb wrap.
Sour Cream: Traditional, but Greek yogurt is a wonderful substitute if you’re looking to lighten it up. It adds a similar creaminess with added protein. Coconut cream can also work for a dairy-free option.
Herbs: Fresh parsley and cilantro give flavor. If fresh isn’t available, use dried herbs (use less as they are stronger). For a different twist, try adding fresh basil or mint.
How Do You Make the Creamy Chimichurri Sauce Just Right?
The chimichurri sauce is key to your tacos’ flavor. It’s all about balancing the freshness and creaminess! Combine your sour cream, mayonnaise, parsley, cilantro, garlic, red wine vinegar, and lemon juice in a bowl.
- Whisk until smooth, adjusting the salt and pepper to your liking.
- Let it sit for a few minutes. This allows the flavors to meld beautifully.
- Feel free to adjust the vinegar and lemon juice for more tang!
When prepping your sauce, taste as you go. It’s a simple way to ensure you’ll end up with a sauce you’ll love!
Shredded Chicken Tacos With Creamy Chimichurri Sauce
Ingredients You’ll Need:
For The Tacos:
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 8 small corn or flour tortillas
- 2 cups fresh spinach leaves
- 1 avocado, sliced
For The Creamy Chimichurri Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- Salt and pepper to taste
- Optional: sliced jalapeños for garnish
How Much Time Will You Need?
This recipe will take about 15-20 minutes total to prepare. You’ll spend around 5-10 minutes making the creamy chimichurri sauce, and another 5-10 minutes assembling the tacos. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Make the Creamy Chimichurri Sauce:
In a medium bowl, add the sour cream, mayonnaise, chopped parsley, chopped cilantro, minced garlic, red wine vinegar, lemon juice, salt, and pepper. Whisk everything together until it’s nice and smooth. Give it a taste and adjust the seasonings if you need to. Set the sauce aside while you prepare the other ingredients.
2. Prepare the Shredded Chicken:
In another bowl, mix the shredded chicken with a pinch of salt and pepper to season it. If your chicken isn’t warm yet, you can heat it in the microwave for about 1-2 minutes, or in a skillet over medium heat until it’s fully heated through. This will make the chicken nice and tasty!
3. Warm the Tortillas:
Take a dry skillet and place it over medium heat. Warm your tortillas in the skillet for about 30 seconds on each side. You want them soft and pliable, so they’re easy to fold into tacos.
4. Assemble Your Tacos:
It’s taco time! On each tortilla, start by placing a layer of fresh spinach. Then, add a generous scoop of the seasoned shredded chicken on top. Finish it off with a few slices of avocado—delicious!
5. Add the Creamy Chimichurri Sauce:
Now, drizzle that lovely creamy chimichurri sauce over the top of each taco. Don’t be shy; you want every bite to be full of flavor!
6. Optional: Add Jalapeños:
If you like a bit of heat, sprinkle some sliced jalapeños on your tacos for an extra kick. They add a great flavor and spice!
7. Serve and Enjoy:
Once everything is assembled, serve your tacos immediately. Enjoy the fresh flavors and creamy goodness of your shredded chicken tacos!
Can I Use Different Proteins for These Tacos?
Absolutely! You can substitute the shredded chicken with shredded beef, pulled pork, or even sautéed veggies for a vegetarian option. Just make sure to adjust the seasoning to complement your chosen protein!
How Can I Make This Recipe Dairy-Free?
To make this recipe dairy-free, simply replace the sour cream and mayonnaise with a dairy-free yogurt alternative or avocado cream. Just blend ripe avocado with a bit of lemon juice and garlic for a creamy consistency!
What’s the Best Way to Store Leftovers?
Store any leftover shredded chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken gently in the microwave or on the stove, and assemble the tacos fresh for optimal taste!
Can I Prepare the Chimichurri Sauce in Advance?
Yes, you can! The chimichurri sauce can be made up to a day ahead. Just store it in an airtight container in the fridge. You may need to give it a good stir before using, as the ingredients may separate slightly.
