TACO DAY 726/1000


I was trying to switch my chimichurri game up just a little with this taco. I tried making an all green sauce, actually more of a relish because I hand chopped everything. I’m not sure if that changes any flavor profile but I really like the aroma of the freshly chopped cilantro and parsley that you don’t get in a blender.

For this chimichurri I used the cilantro,  parsley,  green onions, garlic, green bell pepper, jalapenos, red wine vinegar, olive oil, salt, pepper, and crushed red pepper. And even as I write this I’m remembering that I forgot the oregano  which would probably add a little more to it. #extra

With the chimichurri completed I grilled up some pre-seasoned steak kabobs I picked up at my local @wildomargroceryoutlet . Next, I simply piled it all up on a fresh homemade corn tortilla and doused it in tasty liquid fire courtesy of @hi_spice ‘s Smoke Scorpian Hot Sauce.



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