Winter tacos with chimichurri sauce

Winter tacos with chimichurri sauce

winter-tacos-with-chimichurri-sauce-tray

Today’s recipe makes a quick and dirty (not literally 😉 ) lunch. We have had a lot on recently and sometimes when you are really engrossed in the work you’re doing and your stomach starts rumbling all of a sudden, all you want is tasty food on the table, fast! We are working on a new, super-exciting project. It is top secret for now but to be revealed very soon. As I’m sure that you are all busy people too, especially now that Xmas fever would have taken a firm grip on some of you, I am guessing that quick and easy meals will be right up your street. Although fast to put together, these winter tacos do not compromise on taste. Apart from the taco shells, they are made from entirely fresh ingredients. Like all tacos, these are also quite adaptable so feel free to swap some ingredients out for your personal favourites. They will also make fabulous, fuss-fee food for laid-back get-togethers with friends. You can prepare a massive tray of them just before your friends turn up and be able to relax and actually chat to your guests once they are sitting on your sofa.

roasted-sweet-potatoes-and-cauliflower

winter-tacos-with-chimichurri-sauce

winter-tacos-with-chimichurri-sauce-closeup

winter tacos with chimichurri sauce portion

serves
4
PREP
15 min
COOKING
30 min
serves
4
PREPARATION
15 min
COOKING
30 min
INGREDIENTS

CHIMICHURRI SAUCE

  • ½ cup (packed) fresh coriander / cilantro
  • ¼ cup (packed) fresh parsley
  • 2 tbsp / 30 ml red wine vinegar
  • 6 tbsp / 90 ml extra virgin olive oil
  • 2 garlic cloves, pressed
  • ¾ tsp salt
  • 1 tsp brown sugar
  • ½-1 tsp hot chilli flakes (depending on preference)
  • ground pepper, to taste

TACOS + FILLING

  • 12 taco shells (gluten-free ones if you are gluten-intolerant)
  • ½ cauliflower, divided into florets
  • 1 small sweet potato, cut into 1 cm / ½ in cubes
  • 1½ cups of cooked black beans
  • a wedge of red cabbage, finely shredded
  • ½ avocado, diced
  • 1 tsp smoked paprika
  • 1½ tsp cumin
  • ½-1 tsp hot chilli powder
  • salt, to taste
  • 2 tbsp / 30 ml olive oil
  • slices of fresh chilli, to serve (optional)
  • lime wedges, to serve (optional)
  • cashew sour cream, to serve (optional)
  • fresh coriander / cilantro, to serve (optional)

METHOD
CHIMICHURRI SAUCE (to be prepared when waiting for the veggies to roast)

  1. Chop fresh herbs super finely, either by hand or in a chopper (that comes with most stick blenders).
  2. In a separate bowl, combine vinegar, sugar, salt, chilli, garlic and olive oil. Mix everything well until sugar dissolves and add to chopped herbs. If using a chopper, process some more to get a sauce similar to pesto.

TACOS

  1. Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
  2. Put cauliflower and diced sweet potato into a large bowl. Mix in 2 tbsp / 30 ml of olive oil. Season with smoked paprika, cumin, hot chilli and salt. Spread on the prepared baking tray and bake for about 30 minutes, flipping it once half way through.
  3. Warm up your taco shells in the oven or microwave.
  4. Fill warmed up taco shells with black beans, shredded cabbage, cauliflower and sweet potato. Sprinkle with fresh coriander and chilli slices (if using). Serve with chimichurri sauce, sour cream (optional) and lime wedges.
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NUTRITIONAL INFO
calories
572
29%
sugars
5 g
6%
fats
36 g
51%
saturates
7 g
33%
proteins
11 g
22%
carbs
54 g
21%
*per serving
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5.0
1 review, 7 comments
REVIEWS & QUESTIONS
Marie:
Looks fantastic and just what I needed to prompt me out of my no-idea-what-to-eat slump. It took me a moment to remember that "fresh coriander" is what Americans call "cilantro"....perhaps something to put in parenthesis?? My lazy Sunday will have to allow for enough effort to go to the store to get the one ingredient I'm out of (the cilantro) because I have to make these TODAY :)
    Ania
    Ania:
    That's so nice to hear, Marie! Hope you'll like them and yes, that's a good idea, I will include American name for coriander too :)
Confused:
What makes these 'winter' tacos? I don't get it.
    Ania
    Ania:
    Hello Confused,
    Thank you for your concern. We named them 'winter tacos' because they contain sweet potato and cauliflower which are both winter vegetables. I'd like to make it clear that it is OK to consume these during spring, autumn or summer and that if done so, there will be no adverse side effects...
    Best Regards,
Sara:
I have to say this looks delicious!! I can't wait to give them a try next taco night!! Thanks :D
    Ania
    Ania:
    Thanks, Sara. Hope you like them!:)
Jeannie:
Great looking recipe - I have a minor question, though. On Step 4 you write: Spread on the prepared baking tray and bake for about 30 minutes, *flipping it once* half way through.
Do you mean turning the baking tray around, or do you mean tossing the veggies around. Just wondering, because I am a lazy cook, and simply turning the tray around is a bit easier than tossing the veggies.
    Ania
    Ania:
    Hi Jeannie,
    Glad to your are to like the look of this recipe.
    Unfortunately, I meant 'tossing the veggies around'. I find that the side that touches the tray gets browned more so tossing them once evens things out a bit.
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