Shredded Chicken Tacos with Creamy Chimichurri Sauce

Name: Shredded Chicken Tacos with Creamy Chimichurri Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 tbsp Mayonnaise (3 tbsp. Mayonnaise (like Duke's or Hellman's)); 3 tbsp Greek Yogurt (3 tbsp. plain Greek Yogurt (full-fat )); 2 tbsp Shallots (2 tbsp. minced Shallot); 1 tbsp Parsley (1 tbsp. (heaping tbsp.) finely chopped Parsley); 2 tbsp Cilantro (1 tbsp. (heaping tbsp.) finely chopped Cilantro + 1 tbsp. finely chopped Cilantro); 1 clove Garlic (1 small clove Garlic (pressed or grated)); 1 tbsp Extra Virgin Olive Oil (1 tbsp. Extra Virgin Olive Oil); 2 tsp Red Wine Vinegar (2 tsp. Red Wine Vinegar); 1 tsp Kosher Salt (1/2 tsp. Kosher Salt + 1/2 tsp. Kosher Salt); 2 tsp Avocado Oil (2 tsp. Avocado Oil); 8 oz Chicken Breast (8 oz. Chicken Breast); ½ tsp Garlic Powder (1/2 tsp. Garlic Powder); ½ tsp Black Pepper (1/2 tsp. freshly cracked Black Pepper); 1 piece Jalapeño (1 small Jalapeno (thinly sliced)); ½ cup Red Onion (1/4 cup finely chopped Red Onion + 1/4 cup thinly sliced Red Onion); 6 pieces Flour Tortilla (6 small Flour Tortillas (about 5" in diameter)); 1 ½ cup Romaine Lettuce (1 1/2 cups shredded Romaine Lettuce (or your favorite greens)); ½ piece Avocado (1/2 medium Avocado (sliced or diced)); ⅓ cup Feta Cheese (1/3 cup crumbled Feta Cheese)

Shredded Chicken Tacos with Creamy Chimichurri Sauce - Main Course (American)

30 minAmerican

Servings6

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Ingredients

For 6 servings

Mayonnaise3 tbsp · 3 tbsp. Mayonnaise (like Duke's or Hellman's)
Greek Yogurt3 tbsp · 3 tbsp. plain Greek Yogurt (full-fat )
Shallots2 tbsp · 2 tbsp. minced Shallot
Parsley1 tbsp · 1 tbsp. (heaping tbsp.) finely chopped Parsley
Cilantro2 tbsp · 1 tbsp. (heaping tbsp.) finely chopped Cilantro + 1 tbsp. finely chopped Cilantro
Garlic1 clove · 1 small clove Garlic (pressed or grated)
Extra Virgin Olive Oil1 tbsp · 1 tbsp. Extra Virgin Olive Oil
Red Wine Vinegar2 tsp · 2 tsp. Red Wine Vinegar
Kosher Salt1 tsp · 1/2 tsp. Kosher Salt + 1/2 tsp. Kosher Salt
Avocado Oil2 tsp · 2 tsp. Avocado Oil
Chicken Breast8 oz · 8 oz. Chicken Breast
Garlic Powder½ tsp · 1/2 tsp. Garlic Powder
Black Pepper½ tsp · 1/2 tsp. freshly cracked Black Pepper
Jalapeño1 piece · 1 small Jalapeno (thinly sliced)
Red Onion½ cup · 1/4 cup finely chopped Red Onion + 1/4 cup thinly sliced Red Onion
Flour Tortilla6 pieces · 6 small Flour Tortillas (about 5" in diameter)
Romaine Lettuce1 ½ cup · 1 1/2 cups shredded Romaine Lettuce (or your favorite greens)
Avocado½ piece · 1/2 medium Avocado (sliced or diced)
Feta Cheese⅓ cup · 1/3 cup crumbled Feta Cheese

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Steps

1Make 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.
2Season 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.
3Cook 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.
4Cook 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.
5Mix 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.
6Step 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.
7Step 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!