Chimichurri Shiitake Mushroom Tacos Con Pina

3 tbsp Colavita Extra Virgin Olive Oil, divided

6 cups Shiitake Mushrooms, sliced or chopped (sub any type of mushrooms)

1/2 cup shredded Purple Cabbage

12 corn tortillas

1/2 cup thinly sliced pineapples

sliced jalapeno (optional)

cilantro for garnish

Chimichurri

3 crushed garlic cloves

1 jalapeño deseeded

1 big bunch of cilantro, chopped roughly

1/4 cup fresh oregano

1 tsp Colavita Hot Chili Pepper Spread

1/4 cup ice

3 tbsp Colavita Extra Virgin Olive Oil

1 big pinch of kosher salt

juice of 2 limes

Combine the garlic, jalapeno, cilantro, oregano, chili, ice, and lime in a blender and blend on medium. With the blender running slowly drizzle in the olive oil and emulsify. Salt and pepper to taste.

Tacos

Cut shiitake mushrooms into thick slices and mix in a bowl with chimichurri sauce. Marinate for at least one hour.

Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add mushrooms and cook until tender.

Heat tortillas according to package directions.

Fill each tortilla with mushrooms, top with shredded purple cabbage, cilantro, and sliced pineapples.

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Chimichurri Shiitake Mushroom Tacos Con Pina