Mushroom and Beef Tacos with Salsa and Cotija Cheese

Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council.

 

Yield: 12 tacos for 6 servings of 2 tacos per person

Ingredients

2 Tbsp. vegetable oil
1 cups diced onions
1/2 Tbsp. minced garlic
1 lb. mushroom and meat mixture
1 Tbsp. chile powder blend
1 Tbsp. chopped cilantro
1 tsp. salt
ground black pepper, to taste
lime juice, to taste about 2 tablespoons

12 fresh corn tortillas taco shells, warmed
1 cup finely shredded green cabbage
1/2 cup salsa of your choice
1 avocado cut into 12 slices
6 oz. grated cotjia cheese (or Monterey jack cheese)
Ground black pepper, to taste
Lime juice, to taste
12 cilantro sprigs for garnish

Directions

Heat a 10 inch sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt. Sauté the onions over medium heat until golden brown. Add the garlic and cook until fragrant. Stir in the mushroom-beef mixture and chile powder. Sauté 2 to 3 minutes until the flavors meld and warm through. Stir in the cilantro and adjust the seasonings with salt, pepper, and lime juice. Keep warm.

To assemble: Place 1 tablespoon of shredded cabbage on a warm taco shell . Top with 2 tablespoons of mushroom and meat mixture. Top with a generous tablespoon of salsa, a slice of avocado, some cotija cheese, lime juice, and a sprig of cilantro.

 

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