Happy Taco Friday! -> I know that’s not exactly a thing but it should be a thing.
Actually, scratch that. Honestly, I mean don’t you think the very notion of confining tacos to a single day is preposterous?? I certainly do. Here’s to taco freedom for the world! Who’s with me?
On a quick side note (feel free to skip over this), has everyone seen Beauty and the Beast already except me? I’ve been so excited to see it since I first found out about it and I was going to go with some of my family but then some things came up. My parents and some of my sibs needed to go to Santiago for a very short trip and since they had time to kill while they were there they went to see it……..without me!
Now, I love my family but I have to say I was pretty blown away when they told me this. Like, “have you met me?” I’ll let you in on a little secret, I’m a major Disney fan (there I said it) so you can see why I’m a little sad that they already saw it. They also keep talking about how great it was and I’ve heard nothing but great reviews from everywhere including the web. Egh, I probably won’t go to see it now because it wouldn’t be any fun alone so I’ll just have to wait till it comes out. Haha, and now I’ll put on my big-girl face, get over it, and move on to tell you about tacos.
So chimichurri, you may be thingking what the ___ is that? The closest thing I can think to describe it as is something like pesto meets a tangy salad dressing. It’s usually served with different meats and it originated in Argentina, Chile’s neighbor country. I guess my recent trip there inspired me to try making some of their cuisine.
The chimichurri is quick and easy to make and then the mushrooms along with all the sauce ingredients just have so much flavor. It makes the perfect filling for these tacos. Okay, and now let’s talk about this slaw. So it’s really simplistic but it’s so good and the recipe makes more than you’ll probably need for the tacos. No worries about that though, because it doubles as a great stand-alone side dish straight out of the bowl. Yum! After all that you can top the tacos with whatever you want. Since there are already so many flavors I just went with some basic plain yogurt and guacamole, but you can add all kinds of things.
So I know this is a big holiday weekend and you probably have other food planned so just save this recipe for later if that’s the case. I hope you all have a great time with family and friends and if you do have the time to make this recipe give me a shout out by tagging me on your socials or leaving a comment here on the blog. I’d love to hear from you!
Chimichurri Mushroom Tacos + Cilantro Pineapple Slaw
These tacos are packing some fresh and vibrant flavors. Mushrooms marinated in a fresh chimichurri and paired with a simple cilantro pineapple slaw. Don't forget the guac!
- 1/3 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon lime juice
- 1 teaspoon salt
- 2 cloves garlic minced
- 2 teaspoons jalapeno pepper minced
- 2 tablespoons fresh parsley minced
- 2 tablespoons fresh oregano minced
~Cilantro Pineapple Slaw:
- 2 cups napa cabbage shredded
- 1 cup diced pineapple chunks
- 1 small onion thinly sliced
- 1 large carrot grated
- 2 tablespoons fresh cilantro diced
- 1 teaspoon lime juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 1/2 pound sliced portobella mushrooms
- 1 teaspoon olive oil
- 2 teaspoons liquid smoke
- 2 tablespoons sugar free ketchup
- 2 tablespoons soy sauce or tamari if gluten free
- 2 teaspoons maple syrup
- 6 - 8 medium flour tortillas
- unsweetened coconut yogurt + guacamole
Whisk together the vinegar, oil, lime juice, salt, and garlic in a medium mixing bowl. Add the jalapeno and herbs and stir well. Store in an airtight container for up to a week.
Cilantro Pineapple Slaw + Tacos
Cilantro Pineapple Slaw: In a large mixing bowl toss together the cabbage, pineapple, onion, and carrots. Whisk the other ingredients in a small bowl and pour them over the slaw. Gently stir to combine well then cover and store in fridge for at least 1 hour and up to 48 hours also.
Combine the mushrooms with 1 tablespoon olive oil in a large skillet over medium high heat, stirring constantly, until edges are starting to turn golden brown. Reduce heat to low and add remaining ingredients for the mushrooms and stir for another few minutes until the liquid has mostly evaporated. Remove from heat and cool for a moment before making tacos.
After the mushrooms have cooked scrape the mushrooms onto a separate dish and lay the tortillas a few at a time in the pan to warm them. Fill the tortillas with the mushrooms and slaw and top with chimichurri, coyo, and guacamole if desired.