Chimichurri Tacos with Mushrooms are a plant-based version of the traditional street food. Easy to make in under 30 minutes, you won’t miss the meat in these tangy flavorful tacos!
Have you tried Chimichurri?
It’s a popular sauce in South American and Mexican cooking.
It usually contains parsley, oregano, garlic, chili pepper, vinegar, and olive oil.
To learn more about it, check out A Brief History of Chimichurri: Argentina’s Favorite Sauce.
While it’s typically served with beef or chicken, I love it on vegetables, like Roasted Cauliflower Steaks.
And after tasting it on portobello tacos at a local restaurant, I knew I had to create my own easy version of Chimichurri tacos at home.
Making Chimichurri Tacos with Mushrooms is so easy!
I make tacos at least once a week.
If I had to name my number one taco tip, it would have to be to heat your tortillas.
The corn tortillas that come in a package are meant to be warmed before eating.
In my opinion, the easiest way to do this is by heating them on each side in the same skillet you will use for cooking your taco filling.
Then transfer the tortillas to an inexpensive insulated Tortilla Warmer so they stay soft and warm while you prepare the filling.
For Chimichurri Tacos, after I’m done heating the tortillas, I use the same skillet to cook the mushrooms.
I heat a little oil, then saute some minced garlic for about 30 seconds.
Next I add the sliced mushrooms to the skillet and saute them until they are soft and most of their liquid has evaporated.
I like to use brown cremini mushrooms, which are baby portobellos, but white button mushrooms work great, too.
While the mushrooms are cooking, it’s time to make the sauce for the Chimichurri Tacos.
Making Chimichurri is a lot like making pesto.
The easiest way is to pulse the ingredients in a food processor, then stream in the olive oil.
For this Argentinian-inspired sauce, we’ll need the following ingredients:
- fresh parsley
- fresh oregano
- crushed red pepper flakes
- red wine vinegar
- salt and pepper
- olive oil
To serve the Chimichurri tacos, add some sauteed mushrooms to each tortilla, then top with Chimichurri.
I like mine with a lot of sauce, but I admit, it does make them a little messy to eat.
And I also like to garnish my tacos with slice of avocado.
This dish may look really simple, but these Chimichurri tacos are packed with flavor.
When you check out the complete recipe below, you’ll notice it serves 2. But, of course, you can easily double or triple the ingredients to serve more people.
If you want to try Chimichurri Tacos but aren’t a fan of mushrooms, there are lots of different filling options.
I know mushrooms can be an acquired taste, and some people have a hard time getting past their texture.
But don’t worry, it’s easy to make Chimichurri Tacos with other vegetables.
Some of my favorites are grilled zucchini tacos, Roasted Sweet Potato Tacos, and roasted cauliflower tacos.
Or you can use the Chimichurri sauce from this taco recipe and mix it with pasta, rice, or potatoes.
In fact, I love this sauce so much, I would be happy eating it with some crusty bread for dipping!
Now let’s make Chimichurri Tacos with Mushrooms!
Chimichurri Tacos with Mushrooms
For the tacos:
- 6 corn tortillas warmed
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 8 ounces cremini mushrooms (baby bella) or white button mushrooms, sliced
- salt and pepper to taste
- sliced avocado for serving (optional)
- Heat a skillet over medium heat.
- Add the garlic and saute for about 30 seconds.
- Next add the sliced mushrooms to the skillet. Saute, stirring occasionally, until most of the liquid from the mushrooms has evaporated and the mushrooms are soft. Season to taste with salt and pepper.
- Meanwhile, prepare the Chimichurri by adding the parsley, oregano, garlic, red pepper flakes, red wine vinegar, and salt and pepper to the bowl of a food processor. Pulse, scraping down the sides of the bowl as needed.
- Stream the olive oil through the funnel in the top while the food processor is running. Taste and adjust the seasonings, if needed.
- Build the tacos by adding some of the mushrooms to each tortilla then topping with Chimichurri. Garnish with avocado slices, if desired, and enjoy!