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

Active: 30 min Total: 30 min

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.

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Ingredients

Servings:
4
Metric
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))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. For tacos | Garlic / Red onions / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. For salad | Oranges / Shallots - Prep as directed. (Can be done up to 3 days ahead)
  4. For tacos | Tomatoes - Prep as directed.

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Make

  1. 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.
  2. Next add in mushrooms with soy sauce. Saute for ~5 minutes, until mushrooms are tender.
  3. Add in corn and saute until corn is warmed through, another 3 minutes.
  4. Heat up tortillas according to package instructions.
  5. Dress oranges, shallots, and spinach with the Asian vinaigrette.
  6. Have everyone assemble their own tacos with the veggie filling, chimichurri sauce, and diced tomatoes. Enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (67)
Gluten-free (3)
Paleo (4)
Vegetarian (10)

32 reviews

The sauce is by far the best part of the recipe! So delicious!

By: Eva
Posted: Jul 10, 2015
Diet: Original
0 Helpful

I felt like I should have liked this, but we ended up dumping the steak out of the tortilla and eating it without. I think it maybe needed to be cut smaller in the taco?

By: Rachel
Posted: Mar 30, 2015
Diet: Original
0 Helpful

Very good! I added cubed avocado to the taco and made a sriacha mayo for my husband as a sauce since he hates cilantro. Great that way too!

Posted: Mar 21, 2015
Diet: Original
0 Helpful

Basically I'm rating the sauce. I used this sauce (so good) on salmon and chicken. We grilled it then served in warm tortillas with the extra sauce. A small shake of hot sauce really gave it a nice extra kick.

By: Angela
Posted: Mar 10, 2015
Diet: Original
0 Helpful

One of my favorite meals!! I would suggest adding sesame seeds to the salad.

By: Carrie
Posted: Jan 13, 2015
Diet: Original
0 Helpful

Chimichurri is epic, but steak wasn't my favorite flavor for flank/skirt steak. We didn't have tortillas so we made more cauliflower rice and finished off all of our sauce.

By: Casey
Posted: Jan 07, 2015
Diet: Original
0 Helpful