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Edamame Pistachio Pesto Shredded Chicken Tacos

May 4, 2021
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Craving lemony, tender chicken cooked low and slow over layers of arugula, an herbaceous thick pesto, and crumbled cheese all inside a charred tortilla? These Edamame Pistachio Pesto Shredded Chicken Tacos are for you!

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It’s Spring… or what I like to call the most confusing season for planning meals. One day it’s 90 degrees and sunny, and other days it’s rainy and 60. Today it was the latter, yet I was still craving something light and summery… just because we are approaching that time of year (finally!). Still, I wanted something cozy and hearty. That’s when these Edamame Pistachio Pesto Shredded Chicken Tacos were dreamt up. And, let me tell you, they did not disappoint.

The breakdown…

These Edamame Pistachio Pesto Shredded Chicken Tacos all start off with arguably the most important part: the shredded chicken. I opted for this chicken to not be marinated. Instead, it gets cooked low and slow in a marinade type of braising liquid made up of all the goods. With some garlic, dried oregano, salt, and pepper, the chicken gets seared for about a minute on each side. This is just to get the cooking process started, and adds a little bit of texture to the meat. 

that slow cooked chicken…

Then, I add in all the liquids. This is where the true flavor comes in. If you have fish sauce, definitely add it. I think it brings so much flavor to any chicken dish (even if it does smell a little funky!). Next up, pour in the white wine, chicken stock, lemon zest, and lemon juice. By covering the chicken in liquids, the chicken stays extremely moist for the duration of the cooking time. But, it also allows for the chicken to absorb all the flavor! The lemon and white flavors together are EVERYTHING! Do not skip it!

the edamame pistachio pesto!

While that chicken is finishing up on the stove, I go ahead and whip up the edamame pistachio pesto. This pesto is not your traditional pesto. In fact, you could even eat it as a dip if you choose not to thin it too much with water. Still, I call it a pesto because of the classic combination of the nuts and herbs.

In this Edamame Pistachio Pesto Shredded Chicken Tacos recipe, however, the pesto is not just nuts and herbs. Instead, it utilizes edamame as a substantial and protein-packed base. This is what makes it thicker than your average pesto. Plus, it includes pistachios, as opposed to your more common pine nut or walnut pesto. I like to toast my pistachios ahead of time to really bring out the flavor of the nuts. 

all the herbs…

Next up, add some fresh basil and parsley to the food processor (or blender) for a pop of flavor. Most herbs would work here, like mint, chives, or all parsley/all basil. You could also use additional arugula or any other greens, but these typically do not bring as much flavor to the pesto. Lastly, no pesto is complete without a good amount of lemon, olive oil, garlic powder (or fresh garlic, tbh), water, salt, and pepper. After a good whip in the food processor, you have yourself a finger-licking edamame pistachio pesto. Like, seriously… It seems like this recipe makes a lot, but my family licked our food processor clean.

Once your chicken is done, it should easily get pulled apart with a fork. You could also shred it in a stand mixer with a paddle fitted attachment, but this should not be necessary after cooking it with this method. 

assemble those tacos!

Next up, you have to assemble your Edamame Pistachio Pesto Shredded Chicken Tacos. I like to use a thicker style corn tortilla for this recipe. I like the La Tortilla Factory Soft and Flexible variety because they hold the taco together very well without collapsing. But, you could also use a thinner tortilla, you just might need to double up. I char these tortillas on an open flame, flipping once with a pair of tongs (my fav kitchen item!). 

On your charred tortillas, layer on a healthy amount of that Edamame Pistachio Pesto. It’s too good to not pile on! Then, add a bed of arugula for a little fresh bite, and top with tons of that juicy chicken. The juices from the chicken are key: so lemony, so fresh, and filled with tons of Greek flavors… you should try and include as much juice as your taco can handle. Finally, layer on your crumbled cheese of choice and some more toasted pistachios for some crunch. Voila! Your Edamame Pistachio Pesto Shredded Chicken Tacos are done!

how to serve ’em up!

Healthy, easy, and delicious, there’s not much to complain about with these Edamame Pistachio Pesto Shredded Chicken Tacos. They truly are a crowd pleaser. If I’m not serving them as is, I love to serve these with some simple dressed greens, classic roasted baby potatoes, or a charred corn salad. The Best Brussels Sprouts You Will Ever Eat would also be a bomb side. Regardless of how you serve them up, the whole family will truly love these Edamame Pistachio Pesto Shredded Chicken Tacos. Plus, they make delicious meal prep or leftovers. A total win win.

I hope you love these Edamame Pistachio Pesto Shredded Chicken Tacos as much as I do. Let me know in the comments below! 

Edamame Pistachio Pesto Shredded Chicken Tacos
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Edamame Pistachio Pesto Shredded Chicken Tacos

Recipe by Annie PatrickCourse: Tacos, Handhelds, Main Course, Lunch, DinnerCuisine: Mexican, AmericanDifficulty: Easy
Servings

10

tacos
Prep time

15

minutes
Cook time

1-2

hours

Craving lemony, tender chicken cooked low and slow over layers of arugula, an herbaceous thick pesto, and crumbled cheese all inside a charred tortilla? These Edamame Pistachio Pesto Shredded Chicken Tacos are for you!

Ingredients

  • chicken:

  • 2 tbsp olive oil

  • 1.5 lb boneless skinless chicken breasts

  • 3 cloves garlic, minced

  • 2 tsp dried oregano

  • Salt and pepper

  • 1 tbsp fish sauce, optional

  • ¼ cup white wine

  • 1 cup chicken stock (or water)

  • 1 large lemon, zested and juiced

  • edamame pistachio pesto:

  • 1 cup shelled edamame, cooked

  • ¼ cup shelled pistachios, toasted

  • ½ cup fresh parsley

  • ¼ cup fresh basil

  • 1 lemon, juiced

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • ½ cup water

  • Salt and pepper, to taste

  • assembly:

  • 8-10 corn tortillas, charred

  • about 2 cups baby arugula

  • ½ cup goat or feta cheese, crumbled

  • Toasted chopped pistachios, to garnish

Instructions

  • In a large skillet or dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken breasts to the oil and sprinkle each with the minced garlic, dried oregano, salt, and pepper. Continue to sear for about one minute on each side.
  • Add in the fish sauce, white wine, chicken stock, lemon zest, and lemon juice. The liquids should cover the chicken. Bring the mixture to a boil, cover the pot with a lid, and reduce the heat to medium-low. Allow the chicken to cook for 1-2 hours, or until it is cooked through and tender. Then, shred with two forks and return to the liquids.
  • To make the edamame pistachio pesto, combine all ingredients in a food processor or blender. Add more water, as necessary, to thin.
  • Layer each taco with a dollop of the edamame pistachio pesto and a handful of arugula. Top with some of the juicy shredded chicken, goat or feta cheese crumbles, and chopped pistachios. Serve and enjoy!

Notes

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