Chimichurri Street Tacos: The Perfect Food Party


Day of play Food is best eaten by hand, right? And it doesn't get any better (or easier) than these Tacos Street Chimichurri's. They are easy to prepare and will delight vegetarians, vegetarians and vegans alike.

Imagine: strips of beef (or tofu!) Drowning in a puffy chimichurri sauce, with bright sauteed peppers and onions, all wrapped in a new tortilla. Connect them to ours high-protein nachos, and you have a large spread of the game that is sure to be a touchdown (yes, the game is intended).

The best part; Just put the stuffers out and let your guests build their own taco. Party planning is done.

Chimichurri Street Tacos

It makes 8-12 tacos

You can prepare your beef on the grill and then slice it or start with slices and bake it in the oven (shown in the recipe).

  • 1 pound top (or cut of your choice), cut into thin slices
  • 4 oz extra Tofu seal, well drained and cut into cubes
  • 4 oz shiitake or portabella mushrooms, sliced
  • 1 sliced ​​green pepper
  • 1 medium red onion, sliced
  • 2 cups raw red cabbage, sliced
  • 12 small corn shells or "street taco" flour
  • Simple non-greasy Greek yogurt for coating (optional)

Make 2-3 cups

Traditional chimichurri sauces use more oil, however, I scaled the oil and replaced it with water. This recipe uses avocado oil in place of traditional olive oil, but olive oil is a good choice. The amount of sauce you get depends on how much water you add.

  • 1 cup packed parsley with parsley
  • 1 teaspoon, cut into large pieces
  • ¼ cup red wine vinegar
  • 1-2 cloves garlic
  • ½ teaspoon dried oregano
  • ¼ teaspoon cumin soil
  • Or salt
  • ¼ cup avocado oil
  • Water

How to make Chimichurri sauce:

In a food processor or blender, combine parsley, citrus, vinegar, garlic, oregano, cumin and salt. Wait until the ingredients are combined. Add avocado oil and pulse until thoroughly cleaned. While the food processor is running, slowly add a small amount of water.

Stop the blade and check for consistency. If you want it to be thinner, add more water and run the food processor for another 5-10 seconds.

Note: Do not over-process the sauce or it will be too wet. Add some water at a time and run the blade in 5-10 seconds. The texture should be slightly coarse, not silky.

How to make Tacos:

Place the beef strips in a bowl. Top with ¼ cup chimichurri sauce and toss to cover the beef. Cover the bowl and bake for 30 minutes or up to 24 hours.

In a separate bowl, add tofu and ¼ cup chimichurri sauce. Gently remove and cover the tofu. Cover the bowl and bake for 30 minutes or up to 24 hours. Hold the rest of the chimichurri for an overlay.

Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil or parchment paper. Remove the fillet and tofu from the marinade. Discard the chimichurri used. Place the tofu on one side of the baking sheet and the beef on the other side (or use two separate baking sheets).

Bake until the beef is cooked. About 10-15 minutes. (Farther, if you like your calf well).

While the tofu and beef are roasting, sauté the mushrooms, pepper and onion in a pan over medium heat until slightly tender. Note: To reduce calories, use water instead of oil to taste your vegetables.

Once your beef, tofu and vegetables are cooked, it's time to stock up on your tacos. In a taco shell, layer your vegetables, protein of your choice, fresh red cabbage, extra chimichurri sauce and yogurt.

Enjoy!