This small batch taco recipe is packed with shredded chicken (cooked with jalapeños), shredded romaine lettuce, sliced avocado, red onion, crumbled feta cheese, and is drizzled with a riff on chimichurri sauce that’s combined with Greek yogurt and mayonnaise to give it a creamy texture. This recipe makes six small shredded chicken tacos.
I’ve done a lot of taco recipes lately, but they really are so much fun to make. They’re usually pretty quick to make, too – and the flavor combinations are totally endless. This one is a current favorite of ours because it has a kick of heat with the fresh jalapeños, which is subdued a bit by the creamy chimichurri sauce.
The creamy chimichurri is a little bit like an herbaceous ranch dressing, but more interesting and the perfect compliment to the shredded chicken and jalapenos.
This blog is centered around small batch recipes that typically make 2-3 servings, and these shredded chicken tacos are no exception. This recipe makes about six shredded chicken tacos, or less depending on how big your tortillas are. 🙂
You’ll be making two different components for this recipe: first, the sauce. The creamy chimichurri sauce is loosely based off of chimichurri, which is an herb-packed, olive oil-based sauce that originated in Argentina. I totally get that adding Greek yogurt and mayo to it disqualifies it from being a true chimichurri, but the flavor inspiration is there. Like I said earlier, it’s kind of like an herbaceous ranch-style dressing, but with the intention of chimichurri flavors.
Next, you’ll make the shredded chicken filling with fresh jalapeños and red onions. The jalapeños are optional, and if you’re not into spicy foods, don’t feel bad if you want to leave them out! If you want to add some flavor without the heat, you can certainly substitute them with green or red bell pepper instead. I would use about 1/3 cup of chopped bell peppers. 🙂
Ingredients
For the Creamy Chimichurri Sauce:
- 3 tbsp. Greek Yogurt (or Sour Cream)
- 3 tbsp. Mayonnaise
- 2 tbsp. minced Shallot
- 1 heaping tbsp. finely chopped Parsley
- 1 heaping tbsp. finely chopped Cilantro
- 1 tbsp. Extra Virgin Olive Oil
- 2 tsp. Red Wine Vinegar
- 1 small clove Garlic, pressed or grated (about 1 tsp.)
- 1/2 tsp. Kosher Salt, plus more to taste
For the Shredded Chicken Filling:
- 2 tsp. Avocado Oil
- 8 oz. Chicken Breast
- Homemade Seasoning Blend:
- ½ tsp. Garlic Powder
- ½ tsp. Kosher Salt
- ½ tsp. freshly cracked Black Pepper
- 1 small Jalapeno, thinly sliced [optional!]
- 1/4 cup finely chopped Red Onion
- 1 tbsp. finely chopped Cilantro
For the Tacos / Toppings:
- 6 small Flour Tortillas (5″ in diameter)
- shredded Romaine Lettuce (or your favorite greens)
- sliced Avocado
- crumbled Feta Cheese
Ingredient Notes and FAQs
Chicken Breast
I used one chicken breast for this recipe that was just over eight ounces. You don’t have to be exact with the weight; it can really be anywhere from 8-10 ounces. Each taco has roughly two ounces of chicken, so it doesn’t have to be super exact. You can also use chicken thighs if you prefer!
If you’re looking to use leftover chicken or rotisserie chicken, that’s perfect. Shred the cooked (or rotisserie) chicken, toss it into a skillet over medium heat, and cook until warmed through. I assume that leftover chicken already has seasoning on it, so you shouldn’t need to add any salt, pepper, or garlic powder. (The same goes for rotisserie chicken, as it is generally seasoned). However, use your best judgment if you think the leftover chicken needs a kick of flavor! Just sprinkle in the salt, pepper, and garlic powder over the chicken as it heats through in the pan. The garlic powder will need to toast a bit, so cook the chicken for 3-4 minutes.
Homemade Seasoning Blend
This isn’t really a “blend”, but rather a simple combination of basic seasonings that adds great flavor to the chicken, but doesn’t overpower the creamy chimichurri sauce. If you have a favorite chicken seasoning (like Montreal Chicken seasoning, or truly whatever you love), feel free to use that instead!
Creamy Chimichurri Sauce
Chimichurrri is an Argentinian sauce that is generally made with olive oil, red wine vinegar, fresh parsley, garlic, and oregano. I skipped the oregano for this creamy version (feel free to add some if you like though!), and added some fresh cilantro instead. I’m also a huge fan of adding shallot to chimichurri, and absolutely love how the creamy take on this sauce coats the shredded chicken in these tacos. I think you’ll love it!
Tortillas + Taco Toppings
The Flour Tortillas I used in these photos are from Trader Joe’s, which are about 5″ in diameter. You’re welcome to use whatever size tortilla you like; just adjust the amount of ingredients accordingly! I say that this recipe makes about six tacos if they’re in those small flour tortillas, but it would make about four tacos if you’re using a more standard taco tortilla size (like these tortillas). Either way, it makes the perfect amount for two people.
Shredded romaine has a freshness and crunch that adds a lot of great texture to these chicken tacos. It’s my recommended green, but you are welcome to use shredded kale (be sure to massage it with a little olive oil first), arugula, shredded iceberg lettuce, or whatever salad greens you need to use.
Red Onion adds a kick of flavor and subtle crunch to these tacos. You could also use green onions, chives, or even pickled red onions if you have some on hand! I prefer red onion for this recipe because I already used some with the shredded chicken, so it’s just another use for it as a topping, too 🙂
Avocado adds fiber, flavor, and a creamy note to the tacos. It isn’t totally necessary, but it is really good!
Feta Cheese is a great topping to add some salty, tangy flavor. Cotija cheese is a perfect substitute, but you could also omit the cheese or use your favorite cheese (like Pepper Jack or Cheddar) instead!
Recipe Tips
- Make the Creamy Chimichurri Sauce first. Sauces benefit from resting time, because the flavors need a chance to blend together. Making the sauce first in this recipe (before prepping and cooking the rest of the ingredients) gives the flavors some time to meld and be even more delicious when it’s time to eat!
- To Make These Tacos Dairy Free: Omit the Greek yogurt from the chimichurri sauce, and replace it with more mayonnaise. Omit the feta cheese from the toppings, as well.
- Use your favorite toppings to make these tacos yours. Some great ideas are: pickled red onions, cilantro, green onions, shredded cheese, pico de gallo, or chopped tomatoes!
I encourage you to use what you have on hand as often as possible for recipes, because some ingredients can be substituted. No feta cheese? Use shredded cheese (like cheddar, Colby Jack, Pepper Jack, or a Mexican blend) instead! No romaine? Shredded iceberg, green leaf lettuce, fresh spinach, or arugula will all work here. Make adjustments that make sense to you, especially if you have some things on hand already.
If you’re into meal prep, I would totally recommend making double the amount of chicken, jalapeños, and red onions, and use the leftovers for a couple of meals during the week. You could easily use that chicken mixture on salads, grain bowls, or in wraps. The creamy chimichurri sauce will keep in the refrigerator for quite a few days, so you can make that ahead of time and add it to your tacos (or grain bowls, or salad) right before you plan to eat!
Step-By-Step Recipe Guide
See below for step-by-step instructions on how to make these Shredded Chicken Tacos with Creamy Chimichurri Sauce.
How to Make these Roasted Chicken and Sweet Potato Bowls
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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 a tablespoon of finely chopped cilantro. Turn the heat off from underneath the pan.
Step 7: Build the Tacos. Layer the shredded romaine, sliced avocado, shredded chicken into warmed flour tortillas. Top with crumbled feta cheese, and drizzle with creamy chimichurri sauce. Serve warm!
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How to Store and Reheat Leftovers
Store leftover tacos in an airtight container in the refrigerator for up to three days. If you’d like to make multiple tacos to eat as leftovers throughout the week, I recommend making the creamy chimichurri sauce, cooking the chicken and jalapeños, then storing the ingredients separately and building the tacos right before you’re going to eat them. Then they won’t be soggy. 🙂
More Healthy Small Batch Taco Recipes
- Grilled Shrimp Tacos with Avocado Lime Slaw
- BLT Buffalo Shrimp Tacos with Feta “Aioli”
- Mediterranean Chicken, Hummus, and Kale “Tacos”
- Spicy Baja Shrimp Tacos with Cabbage Slaw
- Tequila Lime Shrimp Tacos for Two
- Honey Chipotle Chicken Tacos for Two
If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make these Shredded Chicken Tacos with Creamy Chimichurri Sauce and love them, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Recipe Card
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Shredded Chicken Tacos with Creamy Chimichurri Sauce
Author Sara
Course Main Course
Cuisine American
Servings 6 tacos
A small batch chicken taco recipe with shredded chicken, romaine, avocado, feta cheese, and a drizzle of creamy chimichurri sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
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Ingredients US CustomaryMetric
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
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Kosher Salt
- 1/2 tsp. freshly cracked Black Pepper
- 1 small Jalapeno thinly sliced
- 1/4 cup finely chopped Red Onion
- 1 tbsp. finely chopped Cilantro
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!
Nutrition
Serving: 1taco | Calories: 236kcal | Carbohydrates: 20g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 1045mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1418IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg