Description
These shredded chicken tacos are packed with flavor, topped with a creamy chimichurri sauce that adds a zesty, herby kick to the dish — perfect for a vibrant and fresh meal.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 8 small flour or corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- Salt and pepper to taste
- Lime wedges and extra cilantro for garnish
Instructions
- In a skillet, heat 1 tbsp olive oil over medium heat. Add shredded chicken and taco seasoning. Stir until well coated and heated through, about 5–7 minutes. Set aside.
- In a food processor, combine cilantro, parsley, red wine vinegar, olive oil, garlic, and red pepper flakes (if using). Pulse until smooth. Season with salt and pepper to taste.
- In a small bowl, mix sour cream, mayonnaise, lime juice, and 2 tbsp of chimichurri sauce until creamy and smooth.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing a portion of the seasoned chicken on each tortilla. Drizzle with creamy chimichurri sauce and top with additional chimichurri sauce for extra flavor.
- Garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
- For extra heat, add diced jalapeños to the chimichurri sauce.
- Use grilled chicken for added flavor and a smoky taste.
- Leftover chimichurri sauce can be stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg
Keywords: shredded chicken tacos, chimichurri sauce, chicken tacos, creamy chimichurri, taco night