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–+ servings
Shredded Chicken Tacos

Flavor-Packed Shredded Chicken Tacos You’ll Crave Tonight

These Shredded Chicken Tacos are a quick and satisfying dinner option bursting with flavor and customizable ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2 tacos
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 1 pound Chicken Breast Can substitute with chicken thighs or rotisserie chicken.
  • 2 tablespoons Avocado Oil Can swap with olive oil.
  • 1 teaspoon Kosher Salt Essential for flavor.
  • 1 teaspoon Black Pepper Enhances taste.
  • 1 Jalapeño Adjust to taste; substitute with sweet bell peppers if desired.
  • 1/2 cup Red Onion Can use green onions or pickled onions.
For the Creamy Chimichurri Sauce
  • 1/2 cup Greek Yogurt Opt for full-fat for best flavor.
  • 1/4 cup Mayonnaise Use vegan mayo for a dairy-free option.
  • 1 Shallot Can substitute with red onion.
  • 1 cup Parsley Fresh herb; mix in oregano for added depth.
  • 1/2 cup Cilantro Essential for chimichurri.
  • 2 tablespoons Red Wine Vinegar Can replace with lemon juice.
  • 2 Minced Garlic Key flavor component.
For Assembling the Tacos
  • 4 Flour Tortillas Corn tortillas for gluten-free.
  • 2 cups Shredded Romaine Lettuce Use any salad greens as an alternative.
  • 1 medium Avocado Optional topping.
  • 1/2 cup Feta Cheese Can substitute with Cotija or dairy-free version.

Equipment

  • Mixing Bowl
  • Skillet
  • measuring cups
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Make the Creamy Chimichurri Sauce: In a mixing bowl, whisk together Greek yogurt, mayonnaise, and minced shallot until smooth. Gradually blend in chopped parsley, cilantro, avocado oil, and red wine vinegar. Add minced garlic and a pinch of kosher salt, stirring until combined. Set aside.
  2. Prepare the Chicken: Season chicken breast generously with garlic powder, kosher salt, and black pepper. Allow to marinate for at least 10 minutes.
  3. Cook the Chicken: Heat skillet over medium-high heat, add avocado oil. Cook seasoned chicken breast for about 4-5 minutes on each side until browned and internal temperature reaches 165°F. Let rest for 5 minutes, then shred.
  4. Cook the Jalapeños and Onions: In the same skillet, add chopped jalapeño and diced red onion. Sauté for 3-4 minutes until tender.
  5. Combine Ingredients: Add shredded chicken back to skillet with jalapeños and onions. Toss together and mix in chopped cilantro.
  6. Assemble Tacos: Warm tortillas, layer with romaine lettuce, chicken mixture, avocado slices, and sprinkle with feta cheese. Drizzle with chimichurri sauce before serving.

Nutrition

Serving: 2tacosCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 850mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 250IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

These tacos are customizable, perfect for unexpected guests or meal prep. Use different proteins or toppings as desired.

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