Mushroom Tacos with Salsa Verde

Courtesy of Mushroom Council 8 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 1 Hr. Chill Time

Directions:

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

Nutrition:

Calories: 270; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 20mg; Total Carbs: 27g; Fiber: 4g; Protein: 11g; Sodium: 70mg;