Shredded Chicken Tacos with Creamy Chimichurri Sauce
These vibrant Shredded Chicken Tacos are filled with tender chicken and a zesty creamy chimichurri sauce, making them the perfect comfort food for any gathering!
Ingredients
For the tacos
- 2 cups shredded chicken Use rotisserie chicken for speed, or poach your own.
- 8 small corn or flour tortillas Corn for a gluten-free option, or flour for a softer texture.
- 1 cup diced tomatoes Fresh tomatoes or pico de gallo.
- 1/2 cup diced onion Red onion adds color and sweetness.
- 1 avocado, sliced Use ripe avocados for the best flavor.
- 1/2 cup creamy chimichurri sauce Homemade or store-bought.
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- In a bowl, mix the shredded chicken with salt and pepper to taste.
- Warm the tortillas in a skillet over medium heat for about 30-60 seconds on each side.
- On each tortilla, fill with approximately 1/4 cup of the seasoned shredded chicken.
- Top each taco with diced tomatoes, onions, and avocado slices.
- Drizzle with creamy chimichurri sauce.
- Garnish with fresh cilantro.
- Serve immediately on a platter.
Notes
Store leftovers in an airtight container for up to 3 days. The chicken can be frozen for up to 3 months. You can make the chicken and chimichurri sauce a day ahead for enhanced flavor.