Chimichurri Corn Tacos

Chimichurri Corn Tacos bring a taste of freshness and excitement to your dinner table! If you’re in search of a quick, delicious recipe that packs a punch, you’ve hit the jackpot. These tacos are simple to whip up and perfect for a weeknight meal. What’s not to love about a warm tortilla filled with sautéed corn, black beans, and that fragrant chimichurri sauce? Plus, it’s customizable, which means everyone can add their own twist. Imagine sitting down with your loved ones to enjoy bright flavors and satisfying textures. Sounds great, right? Let’s get cooking together!

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Why This Recipe Works

Chimichurri Corn Tacos are a fusion of fresh flavors and satisfying textures, making them an ideal choice for a weeknight meal. The bright, zesty chimichurri sauce brings an herby punch that perfectly complements the sautéed corn and black beans.

Why You’ll Love This Chimichurri Corn Tacos

These tacos are not just quick and easy; they are also budget-friendly and perfect for meal prepping. Flavor-packed yet simplistic, they invite creativity and customization, ensuring everyone at the table leaves satisfied.

Ingredients

• 1/2 cup parsley, stems removed
• 1/2 cup cilantro, or more parsley, stems removed
• 5 cloves garlic, crushed with a garlic press
• 1–2 red chilies, minced or 1/4 tsp red pepper flakes
• 1 1/2 tbsp red wine vinegar
• Juice of one small lemon
• 1/4 cup extra virgin olive oil plus more for sautéing
• 1 tsp dry oregano
• 1/2 tsp salt or more to taste
• 1 small shallot, sliced
• 1 poblano pepper, diced
• 2 cobs of corn, kernels removed
• 1, 15 oz can black beans, rinsed and drained
• 8–9 Corn Tortillas
• Avocado

Prep Your Chimichurri Sauce

Start by finely mincing your parsley and cilantro leaves with a knife. In a large mixing bowl, combine the minced herbs, chilies, 3 cloves of crushed garlic, oregano, vinegar, olive oil, lemon juice, and salt. Mix well, taste, and adjust seasonings or olive oil as needed. Set aside.

Sauté the Vegetables

Heat a skillet over medium heat and add about 2 teaspoons of olive oil. Add the sliced shallots with a pinch of salt, sautéing until softened. Stir in the diced poblano pepper and 2 cloves of crushed garlic, cooking until fragrant, approximately 1-2 minutes.

Brown the Corn

Add the corn kernels to the skillet and continue sautéing. Cook until the corn starts browning, adding splashes of water as necessary to deglaze the pan and prevent sticking.

Combine with Black Beans

In the mixing bowl with the chimichurri sauce, add the rinsed and drained black beans. Top with the sautéed corn mixture and gently mix everything until thoroughly combined. Adjust salt to taste.

Serve in Tortillas

Spoon the corn and bean mixture into corn tortillas, adding slices of avocado on top for a creamy finish.

Serving Suggestions

• Pair with a side salad for a colorful, nutritious meal.
• Offer lime wedges to add a zesty twist.

Tips for Success

• Adjust chilies and garlic to fit your taste preferences.
• Ensure the corn is fresh for the best flavor profile.

Variations

• Replace black beans with chickpeas for a different protein source.
• Add crumbled feta or queso fresco for a creamy texture.

Storage Tips

Store leftover stickers in an airtight container in the fridge for up to 3 days. Reheat before serving for best results.

FAQs

1. Can I make the chimichurri sauce ahead of time?
Yes, chimichurri sauce can be made a day in advance and stored in the fridge.

2. How can I make these tacos gluten-free?
Use corn tortillas, which are naturally gluten-free.

3. Can I freeze the corn mixture?
Yes, the corn and bean mixture can be frozen. Just thaw and reheat before using.

4. What can I substitute for avocado?
You can use guacamole or a drizzle of sour cream as a tasty alternative.

5. Are these tacos vegetarian?
Yes, these Chimichurri Corn Tacos are completely vegetarian.

Chimichurri Corn Tacos are the perfect blend of freshness and flavor, ideal for anyone looking for a satisfying meal without the fuss. Their vibrant ingredients make them not only a feast for the taste buds but also a visually appealing dish that can easily impress. Whether enjoyed on a busy weeknight or shared with friends, these tacos promise a delightful experience that reminds us of the joys of cooking.

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