Description
Shredded Chicken Tacos with Creamy Chimichurri Sauce combine tender chicken with a vibrant, herby sauce for a delicious twist on a classic favorite. Perfect for busy weeknights or casual get-togethers, these tacos are quick to prepare and packed with flavor. Serve them in warm corn tortillas and watch family and friends delight in every bite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic
- 1 cup fresh cilantro leaves
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
- 10 small corn tortillas
Instructions
- Season chicken breasts with salt and pepper. Place them in a slow cooker or Instant Pot with enough water or broth to cover halfway. Cook on low for 6 hours or high for 3 hours until tender.
- In a blender, combine cilantro, garlic, red wine vinegar, olive oil, salt, and pepper. Blend until smooth; adjust seasoning as needed.
- Remove the chicken from the cooker and shred it using two forks. Return the shredded chicken to the cooking liquid briefly to absorb flavor.
- Warm corn tortillas in a skillet over medium heat until pliable.
- Assemble tacos by adding shredded chicken and drizzling chimichurri sauce on top. Garnish with avocado slices or lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 480
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg