Crispy Chimichurri Steak Tacos
Tonight’s dinner plans: Crispy Chimichurri Steak Tacos. And not to be dramatic, but this might be better than steak frites. These tacos combine tender steak, zesty chimichurri, and a crispy twist that will take your taste buds on an unforgettable ride!
Ingredients you’ll need:
- olive oil
- parsley
- red chillies
- garlic
- oregano
- red wine vinegar
- skirt steak
- oranges
- lime
- white wine (optional)
- corn tortillas
- mozzarella cheese
To reheat crispy tacos and keep them crunchy, follow these steps:
- Oven Method (Best for Retaining Crispiness): Preheat your oven to 375°F (190°C). Place the tacos on a baking sheet and heat for about 5-7 minutes, or until the shells are crispy and warm. You can cover them with foil to prevent drying out, but make sure to remove the foil for the last minute to maintain crispiness.
- Stovetop Method: Heat a non-stick skillet over medium heat. Place the tacos in the pan for about 1-2 minutes on each side, flipping carefully to avoid breaking the shells.
Avoid the microwave if you want to keep the tacos crispy, as it can make the shells soggy.
Alternatively, you could swap the steak with:
- roasted or sautéed cauliflower
- chicken thighs
- tofu
- eggplant and halloumi
Cook with me!
Crispy Chimichurri Steak Tacos
Ingredients
For the Chimichurri:
- ½ cup California Olive Ranch 100% Extra Virgin Olive Oil
- ½ cup Fresh Parsley finely chopped
- 3 Red Chilies finely chopped
- 3 Garlic Cloves minced or grated
- 1 sprig Fresh Oregano chopped
- 2 tbsp. Red Wine Vinegar
- Salt & Black Pepper to taste
For the Steak Tacos:
- 1 lb. Skirt Steak
- Juice of 2 Oranges
- Juice of 1 Lime
- 1 tsp. EACH: Dried Oregano Paprika, Ground Cumin, Salt, & Black Pepper
- 4 tbsp. California Olive Ranch 100% Extra Virgin Olive Oil
- ¼ cup White Wine to deglaze
- 8 Corn Tortillas
- 1 ½ – 2 cups Freshly Grated Mozzarella Cheese
Instructions
- In a bowl, combine all the chimichurri ingredients. Mix well, then season with salt and black pepper to taste. Set aside for 15 minutes to overnight.
- In a separate bowl, combine the orange juice, lime juice, parsley, and seasonings. Mix well, then add the steak so it’s coated in the marinade. Cover to set aside for 15 minutes to 2 hours, and up to overnight.
- Place a large skillet over medium high heat. Heat up for 3-4 minutes, until hot. Add 1-2 tablespoons olive oil.
- Use kitchen tongs to remove the steak from its marinade and add to the hot skillet. Cook untouched for 2-3 minutes on each side. Add the remaining marinade in the bowl in the last minute of cooking.
- Remove the skirt steak to a cutting board. Stir in the white wine to the skillet to deglaze and create a creamy sauce.
- Let the steak rest 5-10 minutes before chopping into tiny bite-sized pieces. Toss in the creamy white wine sauce.
- On a large griddle, add a generous drizzle of olive oil.
- Working in small batches, add enough corn tortillas to fit the griddle. Add a serving of mozzarella cheese over the surface of each tortilla, then a serving of chopped chopped steak to one side. Fold the other side on top to seal.
- Cook 3-4 minutes on each side, until crispy and golden. Enjoy warm!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
Loved this one! The chimichurri was so good!
Absolutely loved this recipe!! I have made it twice now, the instructions are perfect as was the meal!!
Flavours are just too good!! I love ALL your recipes. they can all be trusted to be SO good. Girl you making me look like a good chef hahaha.