Smoky Tex-Mex Street Tacos with Chimichurri Sauce

Allergens

Wheat, Soy

Ingredients

• 8 small corn tortillas 1 pound ground beef 1 packet Tex
• Mex seasoning mix 4 tablespoons olive oil 1 cup shredded cheddar cheese 1/2 cup sliced pickled jalapeños 1/2 cup sliced red onion 1 avocado, sliced 2 cups chopped romaine lettuce Salt and pepper, to taste

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Add ground beef and cook until browned, breaking up any lumps. Drain excess fat and return meat to the skillet.
2. Stir in Tex Mex seasoning mix and cook according to package instructions. Set aside.
3. In a small bowl, prepare the Chimichurri sauce by mixing chopped cilantro, parsley, minced garlic, red wine vinegar, olive oil, salt, and pepper.
4. Warm tortillas in a separate skillet or on an open flame until just softened and slightly charred.
5. Assemble tacos by placing a layer of seasoned beef, shredded cheese, pickled jalapeños, red onion, lettuce, avocado slices, and a dollop of Chimichurri sauce onto each tortilla.
6. Serve immediately with lime wedges and enjoy the sizzling, smoky experience!

Chef’s Insight

To infuse even more flavor, marinate the beef overnight.

Notes

The Chimichurri sauce can be made ahead of time and stored in the fridge.