How long can I store leftovers?

Store leftovers in an airtight container for up to 3 days in the refrigerator.

Can I make this ahead?

Yes, the cassava can be cooked and the chimichurri made a day in advance. Assemble tacos just before serving.

Can I substitute cassava with another ingredient?

Yes, you can use sweet potatoes or yuca as a substitute for cassava.

Is there a way to make this dish spicier?

Add more red pepper flakes to the chimichurri or a few slices of jalapeño to the tacos.

Can I use flour tortillas instead of corn?

Yes, flour tortillas can be used for a softer texture.

Smoky Brazilian Cassava Street Tacos with Chimichurri

Name: Smoky Brazilian Cassava Street Tacos with Chimichurri
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Cassava root; Olive oil; Smoked paprika; Ground cumin; Salt and pepper; Fresh parsley; Fresh cilantro leaves; Garlic; Olive oil; Red wine vinegar; Red pepper flakes; Salt; Corn tortillas; Red onion; Avocado; Lime wedges; Crumbled queso fresco

A unique twist on tacos with a Brazilian flair

Enjoy the fusion of smoky grilled cassava wrapped in corn tortillas, topped with a zesty chimichurri sauce for an exciting street-food experience.

1 h 30 min
4
Intermediate

Ingredients

For the Cassava Filling

Cassava root

2 medium, peeled and cut into bite-sized pieces

Olive oil

2 tablespoons

Smoked paprika

1 teaspoon

Ground cumin

1 teaspoon

Salt and pepper

to taste

For the Chimichurri Sauce

Fresh parsley

1 cup, finely chopped

Fresh cilantro leaves

1/4 cup, finely chopped

Garlic

3 cloves, minced

Olive oil

1/2 cup

Red wine vinegar

1/4 cup

Red pepper flakes

1 teaspoon

Salt

to taste

For the Tacos

Corn tortillas

Red onion

1, thinly sliced

Avocado

1, sliced

For the Garnishes

Lime wedges

Crumbled queso fresco

Preparation

Preparing the Cassava

Boil cassava

Boil the cassava pieces in salted water until tender, about 20 minutes.

Make sure to remove the woody core of the cassava before cooking for a smoother texture.

Drain and dry

Drain the cassava and pat dry.

Season cassava

Toss cassava with olive oil, smoked paprika, ground cumin, salt, and pepper.

Making the Chimichurri

Combine herbs and garlic

In a bowl, combine parsley, cilantro, and minced garlic.

Add liquids and spices

Stir in olive oil, red wine vinegar, red pepper flakes, and salt.

Adjust seasoning

Adjust seasoning to taste.

The chimichurri sauce can be made a day ahead to let the flavors meld.

Cooking Process

Grill the cassava

Grill cassava pieces over medium-high heat for 5-7 minutes until slightly charred and smoky.

Warm the tortillas

Warm the corn tortillas on a skillet for about 30 seconds on each side.

Assemble the tacos

Fill each tortilla with grilled cassava, top with chimichurri, sliced onion, and avocado.

Plating & Serving