Mushroom and Corn Tacos with Chimichurri Sauce
and orange and spinach salad with Asian vinaigrette
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.
Smarts: Chimichurri sauce freezes well, so freeze any leftovers and use within the year.
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Ingredients
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
Amount Per Serving
Calories
498
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
4g
20%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
737mg
31%
Just a moment...
Total Carbohydrate
55g
18%
Just a moment...
Dietary Fiber
8g
32%
Just a moment...
Sugars
13g
Just a moment...
Protein
9g
Just a moment...
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.
Nutrition Facts
Amount Per Serving
Calories
498
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
4g
20%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
737mg
31%
Just a moment...
Total Carbohydrate
55g
18%
Just a moment...
Dietary Fiber
8g
32%
Just a moment...
Sugars
13g
Just a moment...
Protein
9g
Just a moment...
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