Let me tell you about my absolute favorite weeknight lifesaver – these shredded chicken tacos with creamy chimichurri sauce. I stumbled onto this combo during one of those “what’s left in the fridge?” nights, and wow, did it become an instant classic in our house! The bright, herby sauce takes simple shredded chicken from “meh” to “MORE PLEASE” in about 15 minutes flat. My kids actually cheer when they smell the garlic and lime blending together – and that’s saying something for picky eaters!
What makes these tacos special? That creamy chimichurri sauce. It’s like regular chimichurri got a cozy makeover with mayo and sour cream, creating this luscious drizzle that clings perfectly to every bite. The sauce keeps well too – I always make extra because my husband sneaks spoonfuls straight from the fridge. Whether you’re using leftover rotisserie chicken or whipping up a fresh batch, this recipe turns basic ingredients into something truly memorable.
Why You’ll Love These Shredded Chicken Tacos with Creamy Chimichurri Sauce
Trust me, once you try these tacos, you’ll wonder how you ever lived without them! Here’s why they’ve become my go-to meal:
Quick and Easy
Fifteen minutes – that’s all you need! I’ve made these tacos while helping with homework, folding laundry, and yes, even during commercial breaks. The sauce whips up in seconds, and if you use rotisserie chicken (my secret weapon), you’re basically just assembling deliciousness.
Bursting with Fresh Flavors
That creamy chimichurri sauce? Absolute magic. The parsley and cilantro give it this vibrant green color that makes every bite feel fresh, while the garlic and lime make your taste buds dance. It’s herby, tangy, and just creamy enough without being heavy. For more information on the health benefits of fresh herbs like parsley and cilantro, you can check out reliable nutritional resources.
Perfect for Any Occasion
Tuesday night dinner? Check. Last-minute guests? Check. Fancy taco bar for parties? Double check. These tacos dress up or down beautifully. I’ve served them on paper plates for casual family meals and on fancy platters for dinner parties – they always disappear fast!
Ingredients for Shredded Chicken Tacos with Creamy Chimichurri Sauce
Here’s everything you’ll need to make these flavor-packed tacos happen. I’ve learned through trial and error that quality ingredients make all the difference here!
- 2 cups shredded cooked chicken – Rotisserie chicken is my weeknight hero, but homemade works great too (just season it well!)
- 8 small corn tortillas – The 6-inch size is perfect for easy handling
- 1/2 cup mayonnaise – Use full-fat for the creamiest results
- 1/4 cup sour cream – This adds the perfect tang
- 1 cup fresh parsley – Tightly packed leaves, stems removed
- 1/4 cup fresh cilantro – Also tightly packed (don’t skip this – it’s the secret flavor booster!)
- 2 cloves garlic – Fresh is best here, minced or pressed
- 2 tbsp lime juice – About 1 juicy lime
- 1 tsp cumin – My favorite earthy note
- 1/2 tsp salt – Adjust to taste
- 1/4 tsp black pepper – Freshly ed if possible
- 1/4 tsp red pepper flakes – Just enough for a gentle kick
Ingredient Notes & Substitutions
No cilantro lovers in your house? Double the parsley instead. Out of sour cream? Greek yogurt works beautifully. For tortillas, flour ones are fine if that’s what you have – just warm them gently so they don’t tear. And if you’re feeling fancy, try adding a pinch of smoked paprika to the sauce!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for these tacos! Here’s what I grab every time:
- Blender – My trusty old one works perfectly for that silky chimichurri sauce
- Skillet – Just a basic pan for warming tortillas (cast iron gives them amazing texture)
- Measuring spoons – For getting those herb and spice ratios just right
That’s it! I sometimes use tongs for serving, but honestly, clean hands work just fine too.
How to Make Shredded Chicken Tacos with Creamy Chimichurri Sauce
Okay, let’s get cooking! This recipe comes together so fast you’ll barely have time to set the table. Here’s exactly how I make these tacos – with all my little tricks for perfect results every time.
Step 1: Prepare the Creamy Chimichurri Sauce
First, grab your blender – no need to wash it first if you’re feeling lazy like me sometimes! Toss in the mayo, sour cream, parsley, cilantro, garlic, lime juice, cumin, salt, pepper, and red pepper flakes. Now here’s my secret: blend for about 30 seconds, stop to scrape down the sides with a spatula, then blend another 15-20 seconds until it’s completely smooth and vibrant green. You want zero herb chunks left – just silky, dreamy sauce.
Step 2: Warm the Tortillas
While the sauce is blending (or after, no stress!), warm those tortillas. My favorite method? Dry skillet over medium heat for about 30 seconds per side – you’ll see them puff slightly and get those gorgeous golden spots. Microwave works in a pinch (10 seconds wrapped in a damp paper towel), but they won’t have that lovely texture. Pro tip: keep them warm in a clean kitchen towel while you finish prepping!
Step 3: Assemble the Tacos
Time for the fun part! Lay out your warm tortillas and divide the shredded chicken evenly among them – about 1/4 cup per taco works perfectly. Now grab that gorgeous green sauce and drizzle generously over each one. I like to use a spoon and make zigzags because it looks pretty, but honestly, just plopping it on tastes just as amazing. Serve immediately while everything’s warm and fresh!
See? Told you it was easy! The whole process takes less time than deciding what to watch on TV tonight. Now go enjoy your masterpiece!
Tips for Perfect Shredded Chicken Tacos with Creamy Chimichurri Sauce
After making these tacos more times than I can count, I’ve picked up some game-changing tricks! First – if you’ve got 10 extra minutes, chill the sauce before serving. It thickens up beautifully and clings to the chicken like a dream. Always double the sauce batch – trust me, you’ll want leftovers for sandwiches or salads tomorrow!
For extra flavor, toss your shredded chicken with a squeeze of lime and pinch of cumin before assembling. And here’s my favorite secret: warm your serving plates! Cold plates make tacos go limp faster than you can say “seconds please.” If you are looking for more ways to use up leftover chicken, check out this recipe for air fryer chimichurri chicken thighs.
Serving Suggestions
These tacos shine all on their own, but oh boy do they love company! My family goes wild when I pair them with cilantro-lime rice – the flavors just sing together. A simple avocado salad or charred corn makes perfect sides too. For taco night, set out bowls of pickled onions, crumbled queso fresco, and extra lime wedges – let everyone customize their perfect bite!
Storage and Reheating
Here’s how I keep leftovers tasting fresh (though honestly, they rarely last long in my house!). Store the sauce separately from the chicken in airtight containers – it’ll stay vibrant green for about 3 days in the fridge. When reheating chicken, go low and slow – 30 seconds in the microwave with a damp paper towel keeps it juicy. The sauce? No need to heat – I love it cold straight from the jar!
Nutrition Information
Just a heads up – these nutrition estimates can vary based on your specific ingredients and brands. Like my grandma always said, “Good food feeds the soul first!” Enjoy these tacos as part of your balanced eating. For general guidance on balanced meals, consulting a World Health Organization guide is always a good idea.
Frequently Asked Questions
Q1. Can I use dried herbs instead of fresh in the chimichurri sauce?
Oh honey, I’ve tried – and while dried herbs will work in a pinch, they just don’t give that same bright, fresh flavor. If you must substitute, use 1/3 the amount (so about 1 tbsp dried parsley instead of 1 cup fresh). But trust me, fresh herbs make all the difference in this creamy chimichurri sauce!
Q2. How can I make these shredded chicken tacos spicier?
Want some heat? I’ve got you covered! Try doubling the red pepper flakes in the sauce, or add a diced jalapeño to the blender. My husband loves when I stir some chipotle powder into the chicken before assembling – gives it that smoky kick he craves.
Q3. What’s the best way to shred chicken for these tacos?
Here’s my lazy-girl method: throw warm cooked chicken (or thighs!) into my stand mixer with the paddle attachment on low for 30 seconds. Perfect shreds every time! Two forks work too if you’re feeling old-school. If you prefer to cook your chicken fresh instead of using rotisserie, you might find tips in this air fryer roast chicken recipe.
Got more questions? Slide into my DMs – I could talk tacos all day! Now go make these shredded chicken tacos with creamy chimichurri sauce tonight and tag me in your food pics. Can’t wait to see your creations!
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15-Minute Shredded Chicken Tacos with Creamy Chimichurri Sauce – Gourmet Fast!
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Delicious shredded chicken tacos topped with a creamy chimichurri sauce for a fresh and flavorful meal.
Ingredients
- 2 cups shredded cooked chicken
- 8 small corn tortillas
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 cloves garlic
- 2 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- In a blender, combine mayonnaise, sour cream, parsley, cilantro, garlic, lime juice, cumin, salt, pepper, and red pepper flakes. Blend until smooth.
- Warm the tortillas in a dry skillet or microwave.
- Fill each tortilla with shredded chicken.
- Drizzle the creamy chimichurri sauce over the chicken.
- Serve immediately.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice levels to your preference.
- Store leftover sauce in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Blending, Assembling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: shredded chicken tacos, creamy chimichurri sauce, easy taco recipe