Chimichurri Tacos Recipe
I want to share with you one of my favorite recipes for those days when I crave Mexican food: chimichurri tacos. This recipe can be paired with any protein, so I prefer to give you the general recipe so you can try it with whatever you like, whether it's beef, chicken, shrimp, or your favorite protein. The special touch here is the bold flavor of the chimichurri.
This chimichurri taco recipe is a beautiful fusion of Mexican and South American cuisines. It combines the best of both worlds: the practicality and versatility of the Mexican taco with the bold and fresh flavor of Argentine chimichurri. You can use practically any type of meat for these tacos. Beef, chicken, pork, or even vegetarian options like mushrooms or tofu. The magic is in the chimichurri, which brings any ingredient to life.
The best part about these tacos is that they are super easy to prepare. The chimichurri is made in a flash, and you can have the ingredients ready in no time. Besides being delicious, chimichurri is also quite healthy. Made with fresh ingredients and no cooking, it retains all its properties and nutrients. Plus, it's a great way to add more vegetables and herbs to your diet.
If you’re intrigued to recreate this recipe at home, here is the complete recipe. I hope you give it a try and enjoy it as much as I do!
These Chimichurri Tacos combine the vibrant, fresh flavors of Argentine chimichurri sauce with the beloved Mexican taco. Perfect for a quick weeknight dinner or a weekend gathering, these tacos bring together the best of two culinary worlds.
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1 lb flank steak or chicken breast, thinly sliced
- 1 tsp olive oil
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 red onion, thinly sliced
- 1 avocado, sliced
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
- Make the Chimichurri Sauce
In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Mix well and set aside to let the flavors meld.
- Prepare the Meat
Season the sliced steak or chicken with olive oil, salt, and pepper. Heat a large skillet or grill over medium-high heat. Cook the meat for about 3-4 minutes per side, or until fully cooked and nicely charred. Remove from heat and let it rest for 5 minutes.
- Warm the Tortillas
While the meat rests, warm the tortillas on a skillet or directly over a gas flame until they are soft and pliable.
- Assemble the Tacos
Slice the cooked meat thinly against the grain. Place a few slices of meat on each tortilla. Top with chimichurri sauce, red onion slices, avocado, and cilantro if desired. Serve with lime wedges for an extra burst of flavor.
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For a vegetarian option, substitute the meat with grilled mushrooms or tofu.
- The chimichurri sauce can be made in advance and stored in the refrigerator for up to a week.
- These tacos are great for meal prep. Just keep the components separate and assemble when ready to eat.
