Soft Chicken Tacos with Cilantro Chimichurri and Homemade Corn Tortillas

Bright, herb-forward, and wonderfully simple to assemble, these Soft Chicken Tacos with Cilantro Chimichurri and Homemade Corn Tortillas are the kind of weeknight meal that feels like a celebration. Juicy shredded roasted chicken pairs with a lively cilantro chimichurri, all piled into tender corn tortillas made from masa harina. A little crunchy cabbage adds fresh texture, and a touch of TABASCO GREEN PEPPER® SAUCE brings subtle heat and brightness. This recipe is written to be accessible for cooks of every level—no specialized equipment required—and it yields flavors that taste like you spent hours in the kitchen, even if you didn’t.

Before we dig in, a couple of quick notes: the tortillas are made with corn flour (masa harina), which hydrates quickly and gives authentic, slightly nutty corn flavor. The chimichurri is very forgiving—if you prefer it milder, use less jalapeño or fewer drops of TABASCO GREEN PEPPER® SAUCE. The shredded chicken comes from a rotisserie bird, so you’ll get rich, roasted flavor with minimal effort.

Ingredients

• 1/2 small onion, finely chopped (about 1/2 cup chopped)
• 1 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons olive oil
• 2 tablespoons TABASCO GREEN PEPPER® SAUCE
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh cracked pepper
• 1 cup corn flour (masa harina*), plus more as needed
• 1/8 teaspoon salt
• 2 cups shredded roasted chicken (from 1/2 a rotisserie chicken)
• 1 cup shredded cabbage

*If you don’t find masa harina, use a quality corn flour labeled for tortillas. Do not use regular wheat flour. The ingredient list above is the source of truth for names and quantities—follow it closely when you cook.

Why this works

Soft tortillas made from masa harina are pliable and slightly sweet, a perfect counterpoint to the herbal sharpness of the chimichurri. Roasted chicken provides deep, savory notes without overpowering the herbs. The jalapeño and TABASCO GREEN PEPPER® SAUCE boost the chimichurri with peppery heat and a citrusy tang that brightens every bite. Meanwhile, shredded cabbage keeps the tacos from feeling heavy by adding a crisp, refreshing contrast.

Equipment

• Mixing bowls
• Measuring cups and spoons
• Large skillet or nonstick pan
• Plastic wrap or a clean kitchen towel
• Tortilla press or a heavy pan plus a cutting board (optional but helpful)
• Griddle or dry skillet for toasting tortillas
• Spoon and spatula

Prep: 10 minutes | Cook: 15 minutes | Makes about 8 small tortillas, serving 2–3

Step-by-step Instructions

1. Make the cilantro chimichurri

1. In a medium mixing bowl combine the finely chopped 1/2 small onion (about 1/2 cup), 1 cup chopped fresh cilantro, and the seeded, finely chopped 1 jalapeño pepper.
2. Add 2 tablespoons olive oil, 2 tablespoons TABASCO GREEN PEPPER® SAUCE, 1/4 teaspoon kosher salt, and 1/4 teaspoon fresh cracked pepper to the bowl.
3. Stir everything together until well combined. Taste and adjust if desired—more TABASCO GREEN PEPPER® SAUCE for heat, or another pinch of salt if it needs brightness. Set the chimichurri aside at room temperature while you prepare the tortillas and warm the chicken.

2. Prepare the corn tortilla dough

1. In a separate bowl, place 1 cup corn flour (masa harina) and 1/8 teaspoon salt.
2. Slowly add about 3/4 to 1 cup of warm water, a few tablespoons at a time, mixing with your hands or a spoon until a soft, smooth dough forms. The dough should be pliable and slightly tacky but not sticky. If it feels too dry, add a little more water; if too sticky, add a touch more masa harina. Use more masa harina as needed to reach the right texture.
3. Cover the dough with plastic wrap or a damp towel and let it rest 5 minutes. This resting time allows the masa to hydrate fully and makes the dough easier to press.

3. Shape and cook the tortillas

1. Divide the dough into 8 equal pieces and roll each piece into a ball.
2. If you have a tortilla press: place a piece of plastic wrap or a cut-open freezer bag over the press, put a dough ball in the center, cover with the other side of plastic, and press gently until the tortilla is about 1/8-inch thick. If you don’t have a press: flatten each ball between two sheets of plastic wrap or parchment with a heavy skillet or cutting board until thin and round.
3. Heat a dry skillet or griddle over medium-high heat until hot. Cook each tortilla 45–60 seconds on the first side, until you see the surface set and small bubbles form. Flip and cook another 30–45 seconds on the second side. The tortillas should be cooked through and flexible, with some light golden spots. Keep cooked tortillas warm wrapped in a clean towel while you finish the rest.

4. Warm and shred the roasted chicken

1. Shred 2 cups of roasted chicken from 1/2 a rotisserie chicken using two forks or your hands, removing any skin or bones. Place the shredded chicken in a skillet over medium heat to warm through, stirring occasionally so it heats evenly—this should take about 3–5 minutes.
2. If desired, add a spoonful of the chimichurri to the chicken while warming to infuse the meat with herb flavor, but reserve most of the chimichurri to top the tacos so the sauce remains bright.

5. Assemble the tacos

1. Lay a warm tortilla flat on a plate. Place about 1/4 cup or more of the warmed shredded chicken in the center.
2. Spoon a generous amount of cilantro chimichurri over the chicken—around 1 to 2 tablespoons per taco, or to taste.
3. Top with a small handful of 1 cup shredded cabbage divided among the tacos for crunch and freshness.
4. Repeat with the remaining tortillas, chicken, chimichurri, and cabbage.
5. Serve immediately while the tortillas are warm, with extra chimichurri on the side for spooning.

Troubleshooting & Tips

• If your dough cracks when you press it, it’s too dry. Knead in a teaspoon of water at a time until it becomes pliable.
• For slightly softer tortillas, wrap them in a clean towel immediately after cooking to steam briefly.
• Seed the jalapeño if you prefer less heat; leave some seeds if you want more bite. Adjust the TABASCO GREEN PEPPER® SAUCE to suit your tolerance for spice.
• If your tortillas are difficult to flip, cook them a little longer on the first side; they’ll firm up and be easier to handle.

Make-ahead and storage

The chimichurri stores well in the refrigerator for up to 4 days. Keep it in an airtight container and bring it back to room temperature before serving. Shredded chicken can be refrigerated for up to 3 days. Cooked tortillas are best the day they’re made but will keep wrapped in the fridge for 2 days; reheat them in a warm skillet for a few seconds per side before serving.

Serving suggestions

These Soft Chicken Tacos with Cilantro Chimichurri and Homemade Corn Tortillas are delicious on their own, but you can elevate them further with a few simple add-ons: a squeeze of lime, pickled red onions, avocado slices, or a dollop of plain yogurt. A light side salad or grains like cilantro-lime rice also pair nicely for a fuller meal.

Notes on ingredients

The ingredient list above is intentional: using masa harina yields the classic corn-tortilla flavor and texture. The rotisserie chicken gives a roasted depth without additional seasoning steps—just shred and warm. TABASCO GREEN PEPPER® SAUCE contributes a unique pepper-green tang that complements the cilantro instead of overpowering it.

Final thoughts

These Soft Chicken Tacos with Cilantro Chimichurri and Homemade Corn Tortillas strike a satisfying balance between quick weeknight cooking and homemade flavor. The fresh chimichurri is zesty and herbaceous, the tortillas are tender and authentic, and the shredded roasted chicken makes assembly effortless. With straightforward steps and room for personalization, this recipe will likely become a regular in your dinner rotation.

Ready to cook? Lay out your ingredients, warm your skillet, and enjoy the process—these tacos are meant to be assembled and eaten hot, with good conversation and a cold drink on the side.