Description
Sizzling Mexican street-style shredded chicken tacos dance with zesty chimichurri’s bold flavors, creating a mouthwatering culinary adventure. Crisp tortillas cradle tender, spice-infused chicken, promising you a delectable journey through authentic Latin American cuisine.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken breasts (or thighs)
- ¼ cup crumbled queso fresco (or shredded cheese)
Spices and Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 cloves garlic
- Salt and pepper, to taste
Other Ingredients:
- ½ cup chicken broth (or water)
- 1 cup fresh parsley (packed)
- ¼ cup fresh cilantro (packed)
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- ¼ cup mayonnaise (or Greek yogurt)
- 8 small flour or corn tortillas
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- Lime wedges, for serving
Instructions
- Immerse the chicken breasts in a slow cooker or instant pot, generously coating them with a robust blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour in chicken broth or water, ensuring the meat is well-covered.
- For slow cooker, set on high for 2-3 hours or low for 4-5 hours. In an instant pot, utilize the poultry setting or pressure cook on high for 10 minutes until the chicken is perfectly tender and easily separates.
- Extract the cooked chicken and meticulously shred using two forks, allowing the meat to absorb the flavorful cooking juices for enhanced taste and moisture.
- Prepare the chimichurri sauce by combining fresh parsley, vibrant cilantro, tangy red wine vinegar, aromatic garlic, and optional red pepper flakes in a food processor or blender.
- Pulse the herbs and spices until finely chopped, then gradually stream olive oil while blending to create a smooth, cohesive mixture.
- Incorporate mayonnaise or Greek yogurt into the sauce, stirring until a creamy consistency develops. Season with salt and pepper to achieve a balanced flavor profile.
- Gently warm tortillas in a skillet or microwave to enhance their pliability and subtle toasted notes.
- Construct the tacos by layering shredded chicken, drizzling the creamy chimichurri sauce, and topping with crisp shredded lettuce, juicy diced tomatoes, and crumbled queso fresco.
- Serve immediately, accompanied by zesty lime wedges to elevate the dish with a bright, citrusy finish.
Notes
- Boost chicken tenderness by adding a splash of apple cider vinegar to the cooking liquid, which helps break down proteins and creates incredibly soft meat.
- Customize heat levels by adjusting red pepper flakes in chimichurri sauce, allowing guests to control spiciness according to their preference.
- Transform this recipe into a low-carb option by replacing tortillas with lettuce wraps or serving over cauliflower rice for a lighter meal.
- Maximize flavor by letting shredded chicken marinate in its cooking juices for 10-15 minutes before assembling tacos, allowing seasonings to deeply penetrate the meat.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg