In my grandma’s kitchen, every flour-dusted surface told a story. I was just five, my small hands fumbling with a rolling pin, creating lumpy, perfect biscuit dough. That feeling of warmth, comfort, and the magic of simple ingredients transforming into something delicious has stayed with me ever since.
It’s the same feeling I get when I create a meal that brings people together, something vibrant and fresh that sings on the palate. Today, I’m so excited to share a recipe that perfectly captures that spirit of homemade goodness with a burst of exciting flavor: my Shredded Chicken Tacos With Chimichurri. Imagine tender, spiced shredded chicken nestled in soft tortillas, brightened by a zesty, herbaceous chimichurri sauce.
This isn’t just a meal; it’s an experience, a fiesta for your taste buds, easy enough for a weeknight but special enough for company. Get ready to fall in love with these incredible Shredded Chicken Tacos With Chimichurri!
Why You’ll Love These Shredded Chicken Tacos With Chimichurri
These aren’t just any tacos; they’re a revelation! You might think tacos are simple, but these Shredded Chicken Tacos With Chimichurri elevate the humble taco to an art form. First and foremost, the flavor combination is utterly irresistible.
The succulent, perfectly seasoned shredded chicken offers a comforting base, while the homemade chimichurri explodes with fresh herbs, garlic, and a tangy kick. It’s a dance of textures and tastes that will leave you craving more. This recipe is also incredibly versatile, allowing you to customize it to your family’s preferences.
Furthermore, it’s a fantastic way to feed a crowd, yet it scales down beautifully for a cozy dinner for two. We love making these Shredded Chicken Tacos With Chimichurri because they are naturally light yet incredibly satisfying, making them a healthy choice for any meal. Forget complicated cooking; this recipe focuses on fresh ingredients and straightforward steps, ensuring a delicious outcome every time.
Once you taste the vibrant difference of homemade chimichurri with tender chicken, you’ll never look back. Prepare yourself for a new family favorite that will bring joy to your table and smiles to every face.
Ingredients You’ll Need
Making these extraordinary Shredded Chicken Tacos With Chimichurri requires a few key components, all easily found at your local grocery store. Freshness is key, especially for that vibrant chimichurri!
For the Shredded Chicken:
* 1.5 pounds boneless, skinless chicken breasts or thighs
* 1 tablespoon olive oil
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ¼ teaspoon cayenne pepper (optional, for a little heat)
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1 cup chicken broth or water
For the Chimichurri:
* 1 cup fresh parsley, packed, stems removed
* ½ cup fresh cilantro, packed, stems removed
* ¼ cup fresh oregano leaves, packed
* 4 cloves garlic, minced
* ¼ cup red wine vinegar
* ½ cup olive oil (extra virgin preferred)
* 1 teaspoon red pepper flakes (or to taste)
* ½ teaspoon salt
* ¼ teaspoon black pepper
For Assembly & Serving:
* 12 small flour or corn tortillas
* Your favorite toppings:
* Diced red onion
* Fresh avocado slices or guacamole
* Lime wedges
* Crumbled feta or cojita cheese (optional)
* Pico de gallo or salsa
Substitutions & Variations
One of the beautiful things about Shredded Chicken Tacos With Chimichurri is their adaptability. You can easily tweak this recipe to suit your pantry, preferences, or dietary needs.
For the chicken, if you prefer a richer flavor, boneless, skinless chicken thighs work wonderfully and often stay even juicier. If you’re short on time, a store-bought rotisserie chicken is a fantastic shortcut; simply shred it and warm it gently with a splash of chicken broth and the seasonings from the recipe to infuse flavor.
For the chimichurri, feel free to play with the herbs. Basil or mint can add an interesting twist, though they will shift the traditional flavor profile. If red wine vinegar isn’t available, apple cider vinegar or even fresh lime juice can work in a pinch, though the red wine vinegar truly provides that authentic tang.
Adjust the red pepper flakes to your spice preference; omit them entirely for a milder sauce, or add more for an extra kick. Some people enjoy adding a touch of finely diced bell pepper to their chimichurri for extra crunch and sweetness.
When it comes to the tortillas, corn tortillas offer a classic taste and are naturally gluten-free. Flour tortillas, however, provide a softer, more pliable wrapper. You could even use lettuce cups for a low-carb option!
As for toppings, the sky’s the limit. Try pickled red onions for an extra zing, a dollop of sour cream or Greek yogurt for creaminess, or even a sprinkle of toasted pumpkin seeds for texture. Roasted corn salsa or a simple slaw would also be delightful additions.
Don’t be afraid to experiment with your Shredded Chicken Tacos With Chimichurri – that’s where the magic happens! This dish truly welcomes your personal touch, ensuring every bite is exactly how you like it.
For a delightful twist to your mealtime, consider adding some Banana Pancake on the side. These pancakes not only complement the tacos but also provide a sweet balance that everyone will love, making your meal even more enjoyable. Cranberry Cheesecake Tart
Step-by-Step Instructions
Creating these flavorful Shredded Chicken Tacos With Chimichurri is a straightforward process, broken down into a few simple steps. Follow along for delicious results!
Step 1: Prepare the Shredded Chicken
First, pat your chicken breasts or thighs dry with paper towels. In a small bowl, combine the cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Season the chicken generously on both sides with this spice mixture.
Next, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the seasoned chicken for 2-3 minutes per side until lightly golden brown. This develops a wonderful depth of flavor.
Pour in the chicken broth or water. Reduce the heat to low, cover the skillet, and let the chicken simmer for 15-20 minutes, or until it cooks through completely and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.
Reserve the cooking liquid. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet with a few tablespoons of the reserved cooking liquid to keep it moist and infuse more flavor.
Keep it warm over very low heat. This ensures your Shredded Chicken Tacos With Chimichurri are never dry.
Step 2: Make the Chimichurri Sauce
While the chicken cooks, prepare your vibrant chimichurri. In a food processor, combine the fresh parsley, cilantro, oregano, and minced garlic. Pulse several times until the herbs are finely chopped but not pureed.
Transfer the chopped herbs to a medium bowl. Stir in the red wine vinegar, red pepper flakes, salt, and black pepper.
Gradually whisk in the olive oil until well combined.
Taste and adjust seasonings as needed; you might want more salt, pepper, or a touch more vinegar. Set the chimichurri aside to allow the flavors to meld. This fresh sauce is the star of your Shredded Chicken Tacos With Chimichurri.
Step 3: Warm the Tortillas
Warm your tortillas just before serving. You can do this in a dry skillet over medium heat for about 30 seconds per side until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 30-60 seconds, or wrap them in foil and warm them in a 300°F (150°C) oven for 10-15 minutes. Warm tortillas are essential for the best Shredded Chicken Tacos With Chimichurri.
Step 4: Assemble Your Tacos
Now for the fun part! Lay out your warm tortillas. Spoon a generous amount of the flavorful shredded chicken onto each tortilla.
Next, drizzle a good spoonful (or two!) of the fresh chimichurri sauce over the chicken.
Finally, add your favorite toppings such as diced red onion, fresh avocado slices, or a squeeze of lime juice. Serve immediately and enjoy your homemade Shredded Chicken Tacos With Chimichurri!
Pro Tips for Success
Making the best Shredded Chicken Tacos With Chimichurri comes down to a few thoughtful details. First, don’t skimp on fresh herbs for the chimichurri. They are the heart and soul of the sauce.
Avoid dried herbs here; the vibrant, grassy notes of fresh parsley, cilantro, and oregano make all the difference. For a truly authentic flavor, ensure your garlic is freshly minced, not powdered.
When shredding the chicken, for the easiest method, you can use a hand mixer or stand mixer with the paddle attachment on low speed. This shreds the cooked chicken in seconds and creates that perfect, tender texture for your Shredded Chicken Tacos With Chimichurri. Just be careful not to overmix; you want shredded chicken, not mush.
Allow the chimichurri to sit for at least 15-30 minutes before serving. This crucial step lets the flavors meld and deepen, transforming it from a collection of ingredients into a harmonious sauce. You can even make it a day ahead!
For searing the chicken, get your skillet nice and hot before adding the chicken. A good sear creates a flavorful crust, locking in moisture and adding another layer of taste to your Shredded Chicken Tacos With Chimichurri. Don’t overcrowd the pan; cook the chicken in batches if necessary.
Always warm your tortillas just before serving. Cold, stiff tortillas break easily and detract from the experience. Warm tortillas become soft and pliable, hugging the delicious filling perfectly.
A quick char on a dry skillet can also add a delightful smoky flavor. Finally, don’t be shy with the lime juice at the end; a fresh squeeze brightens all the flavors and adds a zesty finish to these spectacular Shredded Chicken Tacos With Chimichurri.
To further enhance your cooking skills, you might want to check out the recipe for Fluffy Cinnamon Roll Pancakes. The combination of these sweet pancakes with your savory shredded chicken tacos will make for a perfect brunch experience. Fluffy Cinnamon Roll Pancakes
Storage & Reheating Tips
To keep your Shredded Chicken Tacos With Chimichurri tasting fresh, proper storage is key. I recommend storing the components separately. This prevents sogginess and maintains the integrity of each element.
The cooked shredded chicken stores beautifully in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. If freezing, allow it to cool completely, then store it in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
The chimichurri sauce will stay fresh in an airtight container in the refrigerator for up to 5-7 days. Because it’s oil-based, it might solidify slightly when cold; just let it come to room temperature for about 30 minutes, or gently warm it for a few seconds in the microwave, then stir well before serving.
Tortillas are best stored at room temperature in their original packaging or an airtight bag. They can also be frozen if needed; follow package instructions for thawing.
To reheat the shredded chicken, gently warm it in a skillet over medium-low heat with a splash of chicken broth or water to prevent it from drying out. Alternatively, you can microwave it in short bursts until heated through. Always heat tortillas just before assembly for the best texture. Reheating the chicken and preparing fresh chimichurri is the best way to enjoy leftover Shredded Chicken Tacos With Chimichurri.
What to Serve With This Recipe
These Shredded Chicken Tacos With Chimichurri are already a complete meal bursting with flavor, but a few complementary side dishes can truly round out the experience. For a simple and satisfying accompaniment, a side of fluffy cilantro-lime rice is always a winner. The bright flavors of the rice perfectly echo the zestiness of the chimichurri. Black beans, either simply seasoned or stewed with some onion and garlic, also make a fantastic addition, adding depth and protein.
For something fresh and light, a simple green salad with a bright vinaigrette provides a nice contrast to the richness of the chicken and the bold chimichurri. A classic corn salad, featuring fresh or frozen corn, red onion, cilantro, and a lime dressing, would be another excellent choice, adding sweetness and crunch. If you’re looking to embrace more of a fiesta vibe, consider serving elote (Mexican street corn) or esquites (the off-the-cob version) for a truly authentic touch.
Don’t forget the beverages! A refreshing agua fresca, homemade horchata, or even a crisp lager pairs wonderfully with the vibrant flavors of these Shredded Chicken Tacos With Chimichurri. Whatever you choose, these tacos are sure to be the star of your meal!
If you’re looking to complete your taco experience, pairing your meal with Chia Seed Pudding with Berries can be a great idea. This refreshing dessert aligns perfectly with the vibrant flavors of the tacos, providing a healthy and sweet finish to your meal. Brown Sugar Pop Tart Cookies
FAQs
Can I make the chimichurri ahead of time?
Absolutely! In fact, making the chimichurri sauce a day or even a few hours in advance allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. Just give it a good stir and let it come to room temperature before serving for the best flavor and consistency with your Shredded Chicken Tacos With Chimichurri.
What’s the best way to shred chicken?
Once the chicken is cooked through and rested, you have a few options. The easiest method for perfectly shredded chicken is to use two forks: hold one fork to steady the chicken and use the other to pull the meat apart. For a quicker option, place the cooked chicken in a large bowl and use a hand mixer on low speed to shred it in about 30 seconds. This works wonders for Shredded Chicken Tacos With Chimichurri.
Can I use a different type of chicken?
Yes, you certainly can! While boneless, skinless chicken breasts or thighs are recommended, you can also use a pre-cooked rotisserie chicken for a significant time-saver. Simply shred the rotisserie chicken and warm it gently in the skillet with a splash of chicken broth and the recommended seasonings to infuse it with flavor for your Shredded Chicken Tacos With Chimichurri.
Are these tacos spicy?
The level of spice in your Shredded Chicken Tacos With Chimichurri is entirely customizable. The recipe includes optional cayenne pepper for the chicken seasoning and red pepper flakes for the chimichurri. You can omit these entirely for a mild version, or increase them if you prefer a spicier kick. The fresh herbs and tang of the chimichurri are the primary flavor drivers, not necessarily the heat.
How can I make this dish vegetarian?
Transforming these Shredded Chicken Tacos With Chimichurri into a vegetarian meal is easy! You can substitute the shredded chicken with spiced black beans, roasted sweet potatoes, grilled portobello mushrooms, or crumbled plant-based “chicken” alternatives. The chimichurri sauce and all other toppings are already vegetarian-friendly, making it a delicious meatless option.
Shredded chicken tacos with chimichurri are a delightful fusion of flavors that highlight the versatility of tacos. These tacos combine tender, spiced chicken with a fresh, vibrant sauce, making them a popular dish in various cuisines. Learn more about this delicious culinary creation in the article on tacos.
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Shredded Chicken Tacos With Chimichurri
- Total Time: 50 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Shredded Chicken Tacos With Chimichurri are a delicious meal featuring tender, spiced shredded chicken nestled in soft tortillas, topped with vibrant chimichurri sauce.
Ingredients
1.5 pounds Boneless, skinless chicken breasts or thighs
1 tablespoon Olive oil
1 teaspoon Ground cumi
1 teaspoon Smoked paprika
½ teaspoon Garlic powder
½ teaspoon Onion powder
¼ teaspoon Cayenne pepper (optional)
1 teaspoon Salt
½ teaspoon Black pepper
1 cup Chicken broth or water
1 cup Fresh parsley, packed
½ cup Fresh cilantro, packed
¼ cup Fresh oregano leaves, packed
4 cloves Garlic, minced
¼ cup Red wine vinegar
½ cup Olive oil (extra virgin preferred)
1 teaspoon Red pepper flakes (or to taste)
½ teaspoon Salt
¼ teaspoon Black pepper
12 small Flour or corn tortillas
Diced red onion (for topping)
Fresh avocado slices or guacamole (for topping)
Lime wedges (for topping)
Crumbled feta or cojita cheese (optional, for topping)
Pico de gallo or salsa (for topping)
Instructions
- Step 1: Prepare the shredded chicken by seasoning the chicken with spices and cooking it in a skillet until done
- Step 2: Make the chimichurri sauce by blending herbs, garlic, vinegar, and oil until well combined
- Step 3: Warm the tortillas in a skillet or microwave just before serving
- Step 4: Assemble the tacos by placing shredded chicken in tortillas, topping with chimichurri and other desired toppings
Notes
Store components separately to maintain freshness.
Chimichurri can be made ahead of time for better flavor.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 60 mg