July 3, 2024

Chimi Hub //

Asado Diaries

Chimichurri Breakfast Taco’s

Soft breakfast style tacos cooked on the BBQ, served with egg, red onion, feta, fresh lime and El Chori Chimichurri Sauce.


  • 6 mini soft tacos or mini corn tortillas, cooked as per packet instructions or thrown on the BBQ for a few minutes until charred and hot.
  • 6 eggs, cooked to your liking.
  • 1 large red onion, peeled and sliced into thin rings.
  • ½ cup apple cider vinegar.
  • ½ cup water.
  • 1 ½ large avocados, peeled, stone removed and sliced into thick 1-inch chunks.
  • 90g firm or crumbly feta cheese, broken into smaller pieces or sliced thinly into rectangle strips.
  • 6 tablespoons of El Chori Chimi Sauce of your choice, plus extra to serve.
  • Sea salt and cracked black pepper.


  1. Whisk the apple cider vinegar and water together in a small shallow bowl.
  2. Add the onion rings and allow them to pickle in the liquid for at least 10 minutes (overnight in the
    fridge is also fine).
  3. To prepare your tacos, lay the cooked taco wraps on a large board. Smear 1 tablespoon of our
    delicious Chimi Sauce over each taco, spreading right to the sides.
  4. Top the tacos with the
    remaining ingredients, adding extra Chimi Sauce to serve!

Top tips: This recipe doesn’t just stop at soft tacos, you can use our Chimi on hard shell tacos, corn tortillas or even in nachos!

Dietary Callouts: Vegetarian | Gluten Free Option | Nut Free

Get ready to make your chimi recipe

Chimi Hot


Loaded with the same iconic flavour, our Hot Chimi also packs a punch of heat thanks to fresh chili and jalapeno. The careful combination of freshness and spice delivers a tangy, zesty sauce that will immediately take any dish from bland to grand. For maximum heat lovers, our Hot Chimi is the go-to choice.