Mushroom Tacos with Salsa Verde
Courtesy of Mushroom Council
Servings: 8
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 1 Hr.
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 1 Hr.
What you need:
* 2 Tbsp. olive oil
* 1/4 lb. 85% lean ground beef
* 3/4 lb. white button mushrooms
* 3/4 lb. crimini mushrooms
* 2 c. julienne of sweet onions
* 1 Tbsp. minced garlic
* 4 Tbsp. ground chili pepper
* salt and pepper if necessary
* lime juice to taste
* 8 corn tortillas
* 1 c. shredded green cabbage
* 2 Tbsp. chopped cilantro
* 4 Tbsp. Cotija cheese, grated
Avocado Salsa Verde
* 1 large, ripe avocado, peeled, pitted and cut in 1/2-in. dice
* 1/3 c. diced tomato
* 2 Tbsp. finely chopped onion
* 1/2 tsp. seeded and minced Serrano chile
* 1/2 tsp. minced garlic
* 1 Tbsp. lemon or lime juice
* 2 Tbsp. chopped cilantro
* 1/4 tsp. sugar
* 1/4 lb. 85% lean ground beef
* 3/4 lb. white button mushrooms
* 3/4 lb. crimini mushrooms
* 2 c. julienne of sweet onions
* 1 Tbsp. minced garlic
* 4 Tbsp. ground chili pepper
* salt and pepper if necessary
* lime juice to taste
* 8 corn tortillas
* 1 c. shredded green cabbage
* 2 Tbsp. chopped cilantro
* 4 Tbsp. Cotija cheese, grated
Avocado Salsa Verde
* 1 large, ripe avocado, peeled, pitted and cut in 1/2-in. dice
* 1/3 c. diced tomato
* 2 Tbsp. finely chopped onion
* 1/2 tsp. seeded and minced Serrano chile
* 1/2 tsp. minced garlic
* 1 Tbsp. lemon or lime juice
* 2 Tbsp. chopped cilantro
* 1/4 tsp. sugar
What to do:
1. Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3-5 min. until golden brown.
2. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 Tbsp. olive oil for 3-5 min. Combine mushrooms and meat and set aside.
3. Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2-3 min., stirring. Adjust seasoning with salt, pepper and lime juice.
4. To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 Tbsp. of shredded cabbage on a tortilla, and top with 2 Tbsp. of mushroom and beef mixture. Top with a generous Tbsp. of avocado salsa, and sprinkle with Cotija cheese to taste.
Avocado Salsa Verde
* 1 large, ripe avocado, peeled, pitted and cut in 1/2-in. dice
* 1/3 c. diced tomato
* 2 Tbsp. finely chopped onion
* 1/2 tsp. seeded and minced Serrano chile
* 1/2 tsp. minced garlic
* 1 Tbsp. lemon or lime juice
* 2 Tbsp. chopped cilantro
* 1/4 tsp. sugar
Combine all salsa ingredients and refrigerate for at least an hr.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
2. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 Tbsp. olive oil for 3-5 min. Combine mushrooms and meat and set aside.
3. Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2-3 min., stirring. Adjust seasoning with salt, pepper and lime juice.
4. To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 Tbsp. of shredded cabbage on a tortilla, and top with 2 Tbsp. of mushroom and beef mixture. Top with a generous Tbsp. of avocado salsa, and sprinkle with Cotija cheese to taste.
Avocado Salsa Verde
* 1 large, ripe avocado, peeled, pitted and cut in 1/2-in. dice
* 1/3 c. diced tomato
* 2 Tbsp. finely chopped onion
* 1/2 tsp. seeded and minced Serrano chile
* 1/2 tsp. minced garlic
* 1 Tbsp. lemon or lime juice
* 2 Tbsp. chopped cilantro
* 1/4 tsp. sugar
Combine all salsa ingredients and refrigerate for at least an hr.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutritional information:
Calories: 270; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 20mg; Total Carbs: 27g; Fiber: 4g; Protein: 11g; Sodium: 70mg;