Mushroom and Corn Tacos with Chimichurri Sauce
and orange and spinach salad with Asian vinaigrette

Name: Mushroom and Corn Tacos with Chimichurri Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Garlic, minced; 1/2 Red onions, diced; 1/2 lb Mushrooms, brown, sliced; 2 Roma tomatoes, diced; 1 1/2 Tbsp Cooking oil; 2 Tbsp Soy sauce, low-sodium; 1 1/2 cups Corn kernels; 8 Tortillas; 1/3 cup Leftover chimichurri sauce ((prepared from last night)); 1 clove Garlic, crushed; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Rice vinegar; 1/2 tsp Toasted sesame oil; 1/2 tsp Brown sugar; 3 Tbsp Cooking oil; 2 Oranges (medium), supremed or segmented; 1 bulb Shallots (small), sliced; 4 oz Baby spinach; 1/4 cup Asian vinaigrette ((ingredients listed separately))

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Mushroom and Corn Tacos with Chimichurri Sauce

Your leftover chimichurri sauce gives some awesome flavor to these weeknight tacos. Paired with this sweet and savory salad, you have an awesome meal to end the week with.
Smarts: Chimichurri sauce freezes well, so freeze any leftovers and use within the year.

Dependency

Roasted Cauliflower, Turnips, and Chickpeas

Ingredients

Metric

Servings:

Mushroom and Corn Tacos:

Garlic - 2 cloves , minced
Red onions - 1/2 , diced
Mushrooms, brown - 1/2 lb , sliced
Roma tomatoes - 2 , diced
Cooking oil - 1 1/2 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Corn kernels - 1 1/2 cups
Tortillas - 8
Leftover chimichurri sauce - 1/3 cup ((<a href="https://mealplans.cooksmarts.com/days/324" target="_blank">prepared from last night</a>))

Asian Vinaigrette:

Garlic - 1 clove , crushed
Soy sauce, low-sodium - 1 Tbsp
Rice vinegar - 1 Tbsp
Toasted sesame oil - 1/2 tsp
Brown sugar - 1/2 tsp
Cooking oil - 3 Tbsp

Orange and Baby Spinach Salad:

Oranges (medium) - 2 , supremed or segmented
Shallots (small) - 1 bulb , sliced
Baby spinach - 4 oz
Asian vinaigrette - 1/4 cup ((ingredients listed separately))

Prep

Prepare vinaigrette - Crush garlic. Whisk with soy sauce, rice vinegar, toasted sesame oil, brown sugar, and cooking oil. (Can be done up to 5 days ahead)
For tacos | Garlic / Red onions / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
For salad | Oranges / Shallots - Prep as directed. (Can be done up to 3 days ahead)
For tacos | Tomatoes - Prep as directed.

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Make

Heat up a skillet or saute pan over medium-high heat. Add cooking oil and then garlic and onions with a dash of salt. Saute until softened, ~3 minutes.
Next add in mushrooms with soy sauce. Saute for ~5 minutes, until mushrooms are tender.
Add in corn and saute until corn is warmed through, another 3 minutes.
Heat up tortillas according to package instructions.
Dress oranges, shallots, and spinach with the Asian vinaigrette.
Have everyone assemble their own tacos with the veggie filling, chimichurri sauce, and diced tomatoes. Enjoy with salad on the side.

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