Tacos De Picanha Com Salada De Chimichurri (picanha Tacos With Chimichurri Slaw)
Tacos de Picanha com Salada de Chimichurri, or Picanha Tacos with Chimichurri Slaw, are a delicious fusion of Brazilian and Mexican flavors. The juicy picanha steak combined with the zesty chimichurri slaw creates a mouthwatering taco experience that is perfect for any occasion.
Ingredients
- 1 lb picanha steak, thinly sliced
- 8 small flour or corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- In a bowl, combine the shredded cabbage, cilantro, red onion, parsley, garlic, red wine vinegar, and olive oil to make the chimichurri slaw. Season with salt and pepper, and toss to combine.
- Heat a skillet over medium-high heat and cook the picanha steak slices for 2-3 minutes on each side, or until desired doneness.
- Warm the tortillas in a separate skillet or in the oven.
- Assemble the tacos by placing the picanha steak slices on the tortillas and topping with the chimichurri slaw.
- Serve the tacos with extra chimichurri sauce on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Skillet Bowl Tongs Knife
Tools
Cutting board Mixing spoon
Serving suggestions
Serve the tacos with a side of black beans and rice for a complete meal.
Tips & tricks
For an extra kick of flavor, add a squeeze of lime juice to the tacos before serving.
Cost
$20