Shredded Chicken Tacos with Creamy Chimichurri Sauce

Shredded Chicken Tacos with Creamy Chimichurri Sauce

from aflavorjournal.com
30 min
6 servings

A small batch chicken taco recipe with shredded chicken, romaine, avocado, feta cheese, and a drizzle of creamy chimichurri sauce.

Ingredients

  • 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
  • 2 tsp. Avocado Oil
  • 8 oz. Chicken Breast
  • 1 small Jalapeno (thinly sliced)
  • 1/4 cup finely chopped Red Onion
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. freshly cracked Black Pepper
  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 6

    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.

  7. 7

    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!