Mushroom Tacos with Salsa Verde

Recipe Courtesy of the Mushroom Council


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Bulk up traditional seasoned taco meat with mushrooms to bring loads of meaty flavor and extra veggies to the plate.

Yields: 8

Ingredients

Tacos
2 Tbsp. Olive Oil
¼ lb. 85% lean ground beef
¾ lb. white button mushrooms
¾ lb. crimini mushrooms
2 cups 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 cup shredded green cabbage
2 Tbsp. chopped cilantro
4 Tbsp. Cotija Cheese, grated

Avocado Salsa Verde
1 large, ripe avocado, peeled, pitted and cut in ½-inch dice
1/3 cup diced tomato
2 Tbsp. finely chopped onion
½ tsp. seeded and minced Serrano chile
½ tsp. minced garlic
1 Tbsp. lemon or lime juice
2 Tbsp. chopped cilantro
1/4 tsp. sugar

Directions

Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes. Combine mushrooms and meat and set aside.

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 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.

To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 tablespoons of shredded cabbage on a tortilla, and top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of avocado salsa, and sprinkle with Cotija cheese to taste.

To make Avocado Salsa Verde: Combine all salsa ingredients and refrigerate for at least an hour.

Nutrition Facts

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

 

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