Sunday, August 18, 2013

LA-Style Chimichurri Tacos


These fresh, flavorful and healthy tacos are a unique spin on this traditional Mexican fare. It's also a great meat and dairy-free option. This recipe comes from Chloe's Kitchen and I can't recommend it enough! Top these yummy tacos with chopped tomatoes, sliced onion, shredded lettuce, diced avocado and (regular or dairy-free) sour cream!

LA-Style Chimichurri Tacos
Recipe from Chloe's Kitchen
Serves 6

Tomato Rice:
2 Tbsp olive oil
1 onion, finely chopped
1/2 tsp sea salt
1 ripe tomato, finely chopped
1/2 cup brown or white rice
1 cup vegetable broth

Chimichurri Sauce:
1 cup fresh cilantro
1/2 cup fresh Italian parsley
1/2 cup olive oil
1/4 cup fresh lime juice
4 cloves garlic
2 Tbsp agave, (or sub sugar to taste)
1/2 tsp ground cumin
1 tsp sea salt
1/2 tsp freshly ground black pepper

Taco Filling:
2 Tbsp olive oil
8 ounces fresh mushrooms, trimmed and sliced (I like baby bellas, but crimini are also recommended)
1 (15-oz) can black beans, rinsed and drained

1 package 8-inch tortillas

To make the Tomato Rice:
In a medium saucepan, heat oil over medium-high heat and add the onions and salt. Saute onions until soft. Add the tomato, rice and broth and bring to a boil. Reduce heat to low and simmer, covered, until all the broth is absorbed and the rice is cooked. Turn off the heat and let sit, covered, 15 minutes.

To make the Chimichurri Sauce:
Blend the cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt and pepper in a food processor until combined and the herbs are finely chopped.

To make the Taco Filling:
In a large skillet, heat oil over medium-high heat and saute mushrooms until they have released their juices. Add the black beans and half of the Chimichurri Sauce and cook until heated through. Reserve the remaining half of the Chimichurri Sauce to spoon onto individual portions.

To Serve:
Fill each tortilla with Tomato Rice, Taco Filling, extra Chimichurri Sauce, desired additional toppings, and a dollop of Sour Cream. Fold over and serve.


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