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Chimichurri Mushroom Tacos

These massively flavorful‚ abundantly colorful tacos feature succulent marinated mushrooms‚ vibrant Maqui-pickled shallots‚ crisp cabbage and an herbaceous Chimichurri sauce. 

INGREDIENTS

1 cup chopped fresh Parsley
1 cup chopped fresh Cilantro
4 large cloves Garlic, sliced
¼ cup Olive Oil
6 Tbsp red wine vinegar, divided
2 tsp dried Oregano
½ tsp Red Pepper Flakes
Sea Salt
½ pound Portobello Mushrooms, cut into 1-inch cubes (4 cups)
1 large shallot, thinly sliced
1 tsp Navitas Organics Maqui Powder
¼ medium head Green Cabbage, thinly shredded
¼ cup Navitas Organics Hemp Seeds
¼ cup fresh Mint Leaves, sliced thin
8 small organic Corn Tortillas, warmed

DIRECTIONS

In a food processor, make the chimichurri: combine the parsley, cilantro, garlic, olive oil, 4 tablespoons of the red wine vinegar, oregano, red pepper flakes and 1 teaspoon sea salt. Blend into a pesto-like marinade. Transfer the mixture into a large bowl and toss with the mushrooms. Cover and refrigerate for a minimum of 2 hours to allow the mushrooms to marinate. While the mushrooms are marinating, place the sliced shallot in a small mason jar.

Add the Maqui Powder, remaining 2 tablespoons of red wine vinegar and ¼ teaspoon sea salt. Cover and shake vigorously to combine. Refrigerate until ready to use or a minimum of 1 hour. After the mushrooms are fully marinated, warm a large skillet over medium-high heat.

Using a slotted spoon, transfer the mushrooms into the hot pan while reserving any remaining chimichurrri in the bowl as a sauce. Let the mushrooms cook for a couple minutes without stirring to lightly sear the bottoms, then use a spatula to flip and sear the other side – about 4-5 minutes total. Remove from heat. To serve, spoon some of the mushrooms into the base of each warm tortilla. Drizzle lightly with reserved chimichurri sauce. Top with shredded cabbage, a few slices of pickled shallot, a sprinkle of Hemp Seeds and a pinch of mint.

Makes 4 servings

 

Submitted by Julie Morris