Chimichurri Mushroom Tacos

I love to taco-fy everything I possibly can and when I have leftover mushrooms I figure out fun ways to jazz them up for tacos. I had some leftover sauce and voila, vegan chimichurri mushroom tacos! I hope you love them as much as I do!

Chimichurri

• 1/2 cup fresh flat leaf parsley
• 1/2 cup fresh cilantro
• 1 tablespoon dried oregano
• Juice of 1 large lime
• 3-6 cloves garlic (depends on your palate)
• 3/4 cup olive oil
• 1 tablespoon paprika
• Salt and pepper, to taste
• Red pepper flakes, to taste

Mushrooms

• Portobello, crimini or any mushrooms you have on hand, coarsely chopped and marinated in chimichurri sauce for 2-4 hours
• 1/2 white onion, chopped

Tacos

• Tortillas of choice (I always use organic corn)
• Sauteed mushrooms (above)
• Microgreens (you can also use any greens on hand, shredded or finely chopped)
• Chopped tomatoes or pico de gallo
• Vegan sour cream

To make the chimichurri:

Place all ingredients in blender and blend until smooth.

To make mushrooms:

In a saute pan, over medium heat, saute the onions until translucent. Add in the mushrooms and saute until cooked through.

To assemble tacos:

On each tortilla fill with 1-2 heaping spoonfuls of mushrooms, top with greens, tomatoes and a dollop of sour cream. And enjoy!