Description
Zesty shredded chicken tacos with creamy chimichurri sauce deliver a Mexican-inspired feast of flavors. Tender meat and herbal sauce invite you to savor each mouthwatering bite.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- ½ cup chicken broth (or water)
- 8 small flour or corn tortillas
- 1 cup fresh parsley (packed)
- ¼ cup fresh cilantro (packed)
- ¼ cup olive oil
- ¼ cup mayonnaise (or Greek yogurt)
- ¼ cup crumbled queso fresco (or shredded cheese)
- 2 tbsps red wine vinegar
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- 2 cloves garlic
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Seasoning and Cooking: Nestle chicken breasts in a slow cooker or instant pot, lavishly coating with a symphony of chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Submerge in chicken broth, ensuring complete coverage.
- Cooking Method: For slow cooker, program on high for 2-3 hours or low for 4-5 hours. In an instant pot, engage poultry setting or pressure cook on high for 10 minutes until chicken becomes fork-tender and effortlessly separates.
- Sauce Preparation: Pulse parsley, cilantro, red wine vinegar, garlic, and optional red pepper flakes in a food processor. Gradually stream olive oil while blending, then fold in mayonnaise or Greek yogurt until achieving a luxurious, creamy consistency. Season with salt and pepper.
- Chicken Preparation: Meticulously shred cooked chicken, allowing it to marinate in its own flavorful juices for enhanced moisture and depth.
- Tortilla Warming: Gently heat tortillas in a skillet or microwave to optimize their flexibility and impart subtle toasted nuances.
- Taco Assembly: Layer shredded chicken onto warm tortillas, cascade creamy chimichurri sauce, then crown with crisp lettuce, vibrant tomatoes, and crumbled queso fresco.
- Serving: Present immediately, garnishing with lime wedges to introduce a zesty, citrusy brightness that elevates the entire dish.
Notes
- Optimize Chicken Tenderness: Avoid overcooking by using a meat thermometer to ensure chicken reaches 165°F, preventing dryness while maintaining juicy texture.
- Sauce Consistency Control: Adjust chimichurri’s thickness by gradually adding olive oil and yogurt, creating a smooth, spreadable sauce that complements the chicken perfectly.
- Customize Spice Levels: Modify heat intensity by increasing or decreasing red pepper flakes, adapting the recipe to personal taste preferences and dietary needs.
- Maximize Flavor Absorption: Allow shredded chicken to rest in cooking liquid for 5-10 minutes after shredding, ensuring maximum flavor infusion and moisture retention.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 480
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg