Category: Poultry - Fresh

Shredded Chicken Tacos with Creamy Chimichurri Sauce     

Ingredients:
Creamy Chimichurri Sauce:
3 tbsp. Mayonnaise
3 tbsp. plain Greek Yogurt
2 tbsp. minced Shallot
1 tbsp. finely chopped Parsley
1 tbsp. finely chopped Cilantro
1 small clove Garlic pressed or grated
1 tbsp. Extra Virgin Olive Oil
2 tsp. Red Wine Vinegar
1/2 tsp. Kosher Salt

Shredded Chicken Filling:
2 tsp. Avocado Oil
8 oz. Chicken Breast
1 small Jalapeno thinly sliced
1/4 cup finely chopped Red Onion
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/2 tsp. freshly cracked Black Pepper

Toppings:
6 small Flour Tortillas about 5" in diameter
1 1/2 cups shredded Lettuce
1/4 cup thinly sliced Red Onion
1/2 medium Avocado sliced or diced
1/3 cup crumbled queso fresco

Preparation:
Combine garlic powder, salt, and pepper; season chicken all over. Set aside about 10 minutes.

Combine yogurt, mayonnaise, shallot, parsley, cilantro, olive oil, red wine vinegar, garlic, and salt. Whisk thoroughly to combine. Set aside.

Heat oil in a pan over medium heat. Cook the seasoned chicken breast about 4-5 minutes per side, until browned and internal temperature reaches 165. Transfer chicken to a bowl and cover with foil. Let rest at least 5 minutes, then shred it in the bowl.

Add jalapenos and red onion to pan, add a couple tablespoons of water. Scrape browned bits from the bottom, cook 3-4 minutes until softened and slightly crispy. Add chicken and any liquids from bowl to hot pan. Stir in cilantro and remove from heat.

Serve with lettuce, red onion, avocado, queso fresco and creamy chimichurri.

Date added: 2024-04-30
Number of visits: 633