– **Title**: Shredded Chicken Tacos with Creamy Chimichurri Sauce
– **Ingredients**:
– For the shredded chicken:
– 1 lb boneless, skinless chicken breasts
– 1 cup chicken broth
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– For the creamy chimichurri sauce:
– 1 cup fresh parsley, chopped
– 1/2 cup fresh cilantro, chopped
– 1/4 cup red wine vinegar
– 2 cloves garlic, minced
– 1/2 tsp crushed red pepper flakes (optional)
– 1/2 cup mayonnaise
– 1/4 cup olive oil
– Salt and pepper to taste
– For the tacos:
– 8 small corn or flour tortillas
– 1 cup shredded lettuce
– 1 cup diced tomatoes
– 1 avocado, sliced
– Lime wedges for serving
– **Instructions**:
1. In a slow cooker, add the chicken breasts, chicken broth, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and easily shreds with a fork.
2. Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot to absorb the juices. Mix well and set aside.
3. In a mixing bowl, combine the parsley, cilantro, red wine vinegar, minced garlic, crushed red pepper flakes (if using), mayonnaise, and olive oil. Stir until well combined. Season with salt and pepper to taste.
4. To assemble the tacos, warm the tortillas in a skillet or microwave.
5. Place a generous amount of shredded chicken on each tortilla, followed by shredded lettuce, diced tomatoes, and sliced avocado.
6. Drizzle the creamy chimichurri sauce over the assembled tacos.
7. Serve with lime wedges on the side for an extra splash of flavor.
Enjoy your delicious shredded chicken tacos with creamy chimichurri sauce!
Key Ingredients & Substitutions
Shredded Chicken: I love using rotisserie chicken for ease, but you can also use leftover chicken or cook fresh chicken breasts. Just be sure to shred it nicely to mix well with the flavors.
Tortillas: Corn tortillas add a classic touch, but flour tortillas work beautifully too. If you’re gluten-free, check out corn tortillas that are certified gluten-free.
Sour Cream or Greek Yogurt: I find Greek yogurt great for a healthier kick. If you want something dairy-free, try coconut yogurt or cashew cream as tasty alternatives.
Fresh Herbs: Fresh parsley and cilantro are essential for that chimichurri flavor. If you don’t have cilantro, feel free to use more parsley or even mint for a unique twist!
Red Wine Vinegar: This adds nice acidity. If you’re out, you can swap it for apple cider vinegar or lemon juice—both give a yummy zing.
What’s the Best Way to Make Creamy Chimichurri Sauce?
Making the creamy chimichurri sauce is straightforward and brings a burst of flavor to your tacos. The key is to mix the right ingredients for balance. Here’s how to do it:
- Combine sour cream (or Greek yogurt), parsley, cilantro, and minced garlic in a bowl.
- Add red wine vinegar and season with salt and pepper. If you like heat, toss in red pepper flakes.
- Mix until everything is well blended and creamy. Taste and adjust seasoning as needed.
This sauce is versatile! Use it on salads or grilled veggies too. Enjoy your flavorful tacos!
How to Make Shredded Chicken Tacos With Creamy Chimichurri Sauce
Ingredients You’ll Need:
For The Tacos:
- 2 cups cooked shredded chicken
- 8 small corn or flour tortillas
- 1 cup fresh spinach leaves
- 1 avocado, sliced
For The Creamy Chimichurri Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
For Serving:
- Lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. You’ll have everything mixed, warmed, and ready to enjoy in no time! Perfect for a tasty weeknight dinner or a fun weekend meal with friends.
Step-by-Step Instructions:
1. Prepare the Shredded Chicken:
In a bowl, combine the cooked shredded chicken with a sprinkle of salt, pepper, and the olive oil. Mix everything together well, ensuring the chicken is nicely seasoned. Set this aside while you prepare the sauce and tortillas.
2. Make the Creamy Chimichurri Sauce:
In another bowl, mix together either the sour cream or Greek yogurt with the chopped parsley, chopped cilantro, red wine vinegar, minced garlic, and red pepper flakes if you’re using them. Add a pinch of salt and pepper to taste. Stir all the ingredients until smooth and well combined. This sauce will add a delicious creamy and herby flavor to your tacos!
3. Warm the Tortillas:
Next, take a skillet and heat it over medium heat. Place the tortillas in the skillet, warming them for about 30 seconds on each side. You’re looking for them to be warm and flexible, not crispy.
4. Assemble Your Tacos:
Now it’s time to build those delicious tacos! Place a generous amount of the seasoned shredded chicken on each warm tortilla. Then, add a handful of fresh spinach leaves and some avocado slices on top.
5. Add the Chimichurri Sauce and Serve:
Drizzle the creamy chimichurri sauce over the chicken and toppings. For those who like it zesty, serve with lime wedges on the side. Just squeeze the lime over your tacos before taking a bite. Enjoy every delicious morsel!
Can I Use Rotisserie Chicken Instead of Cooked Shredded Chicken?
Absolutely! Rotisserie chicken is a great time-saver. Just remove the skin and shred the meat before using it in the recipe. It adds great flavor and makes the prep even easier!
What If I Don’t Have Red Wine Vinegar?
No worries if you’re out of red wine vinegar! You can substitute it with apple cider vinegar or white vinegar for a similar tang. Just use the same amount and adjust according to your taste preference.
How to Store Leftover Tacos or Ingredients?
You can store leftover taco fillings separately in airtight containers in the fridge for up to 3 days. Keep the tortillas wrapped in plastic or in a zip-top bag to prevent them from drying out. Reheat the chicken and tortillas before assembling the tacos again!
Can I Make the Chimichurri Sauce Ahead of Time?
Yes, you can! The chimichurri sauce can be made up to 2 days in advance. Just store it in an airtight container in the fridge. The flavors meld beautifully, so it may taste even better the next day!
