Chimichurri Tacos with Mushrooms

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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!

Course Tacos

Cuisine Fusion

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 517kcal

Author Amy Katz

Ingredients

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)

For the Chimichurri:

2 Tablespoons fresh parsley roughly chopped
1 Tablespoon fresh oregano
2 cloves garlic minced
1 teaspoon crushed red pepper flakes
1 1/2 Tablespoons red wine vinegar
salt and pepper to taste
1/4 cup olive oil

US Customary - Metric

Instructions

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!

Video

Notes

Nutrition Facts do not include the optional avocado slices.

To keep your tortilla warm for up to an hour, I recommend this inexpensive insulated Tortilla Warmer.

Any leftover Chimichurri will last refrigerated for 1-2 days. Mix well before serving since the olive oil will solidify.

Nutrition