Mushroom and Chorizo Tacos

Recipe Courtesy of the Mushroom Council and We Are Not Martha

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Ingredients

• 12 oz. Mexican chorizo, casings removed and crumbled
• 1/2 C onion, chopped
• 6 oz. shiitake mushrooms, stemmed and sliced
• 1 medium potato, cut into small cubes
• 1 habanero pepper, finely chopped
• 1/2 t cumin
• Whole wheat tortillas, lightly toasted
• 1/4 C cilantro, finely chopped (for topping)
• 2 oz. cotija cheese (for topping)
• 1 avocado, diced (for topping)

Directions

Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.

Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

Tags: Dinner, Lunch, Mexican, shiitake, We Are Not Martha