Posts Tagged ‘tacos’

Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa

Spice up your taco Tuesday with this meatless version of a family favorite. Mexican brown rice is seasoned perfectly and garnished with mushrooms and tomatillo salsa.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 4


1 tablespoon olive oil
1 large shallot, minced
1 poblano pepper, seeds and ribs removed, minced
1 jalapeno, seeds and ribs removed, minced
½ cup cilantro leaves, finely chopped
1 teaspoon salt
1 cup brown rice
For the tacos:
1 tablespoon olive oil
1 pound mixed wild mushrooms, halved
4 small shallots, thinly sliced
1 teaspoon salt
8 six-inch corn tortillas
Cilantro leaves, for serving
1 cup salsa verde or tomatillo salsa, for serving


  • In a medium lidded saucepan or Dutch oven heat the oil. Sauté the shallot, pepper, and jalapeno over medium-high heat until soft, about 3 minutes. Stir in the rice and cilantro. Sauté another minutes, until the rice is covered in the pepper mixture. Add 2 cups water and bring to a boil. Cover, turn the heat to low, and cook 45 minutes, or until the brown rice is soft and the water is absorbed. Rest for 10 minutes, then fluff with a fork.
  • Meanwhile, in a large skillet, heat the remaining oil. Sauté the shallots and mushrooms over high heat until the mushrooms are nicely browned, about 5 minutes. Add the salt and continue to sauté until the mushrooms have released all their moisture, about 3 minutes more. Set aside.
  • Divide the rice among the tortillas and top with the mushroom mixture. Garnish with cilantro leaves and serve alongside the tomatillo salsa.

Grilled Portabella, Andouille and Sweet Potato Tacos

A mouthwatering combination of flavors with this Grilled Portabella, Andouille and Sweet Potato Tacos recipe perfect for grilling season.


2 large portabella mushroom caps, wiped clean
2 medium sweet potatoes, peeled and sliced in 1/4 inch thick pieces
2 cooked smoked andouille sausage links
1/4 cup olive oil
Juice from one lime
salt and pepper
8 corn tortillas

Optional toppings:
diced jalapeños
cotija cheese
pico de gallo


Scrape the gills from the inside of the portabella caps and discard. Place the mushrooms, sweet potatoes and sausage links in a large reseal bag along with the olive oil. Toss to coat.

Heat a grill to medium, approximately 350 degrees F. Place the mushrooms, sweet potatoes and sausage on the grill and cover. Cook for 5 minutes, then flip everything and cook for another 5 minutes. Check one of the sweet potato slices to make sure they’re cooked through.

Once the ingredients have cooled, dice everything evenly and toss with the lime juice. Season with salt and pepper to taste.

Before serving, heat the corn tortillas on the grill for approximately 30 seconds (use high heat if grill marks are desired).

Add the filling to each taco and serve with optional toppings.

Grilled Portabella Tacos

These tacos are so full of flavor and will become a tradition on Taco Tuesday.

Preparation time: 30 minutes.

Serves 4 guests (2 tacos per person).


1 pint of sliced portabella mushrooms
3 roasted poblano peppers sliced in strips
1 purple onion cut in rounds
1 teaspoon of dried epazote condiment (can be replaced with Mexican oregano if not found)
1 teaspoon of ground cumin
1 teaspoon of sea salt
1/2 teaspoon of grape seed or canola oil
1 cup of fresh cilantro leaves
2 tablespoons of crumbled queso fresco
8 corn tortillas (warmed)


In a grilling pan heat cooking oil. Add mushrooms and press with a grilling press for few minutes to get grill marks. Turn and repeat the process. Add onions and brown. Season with cumin, epazote and sea salt. Add the poblano pepper strips and combine with the rest of the ingredients.

Warm the corn tortillas and add two teaspoon of the taco filling to each tortilla, drizzle with crumbled queso fresco and garnish with fresh cilantro.

You can also add habanero or chipotle salsa or any other spicy sauce you might like.

Mushroom & Poblano Tacos with Goat Cheese

Cook your mushrooms over HIGH heat. You want to cook them until their water has been released and then evaporated, then cook them until they’re nicely browned. This is where all the flavor is! Incorporate Grilled Chicken for an extra meaty kick.


2 T olive oil
16 oz. baby bella mushrooms, thickly sliced
1 medium red onion, sliced
2 large poblano peppers, sliced
1 large garlic clove, minced
5 oz. goat cheese
Flour tortillas


  1. Heat a large skillet over high heat. Add 1 T oil (if your pan is too hot the oil may smoke; add a small amount of vegetable oil to increase the smoke point and stop the smoking) then add mushrooms. Cook until all their water has been released and evaporated, then allow mushrooms to lightly brown. Set mushrooms aside, reduce heat to medium and place pan back on stove.
  2. Add remaining T oil then add peppers and onions to pan. Sauté until crisp-tender or to your desired texture (I cook mine about 5-7 minutes), adding garlic to pan about 2 minutes before they’re done. Add mushrooms back to pan and toss to mix.
  3. Place some of the mushroom mixture onto a tortilla and top with a generous amount of goat cheese.

Sausage and Mushroom Brinner Tacos

Erin from $5 Dinners blends sautéed mushrooms and sausage for a “Brinner” taco perfect for the late-night breakfast craving.


1 lb. ground pork sausage
2 Tablespoons homemade taco seasoning
8 oz. sliced white mushrooms
1 small zucchini, chopped
1 small orange pepper, chopped
1 small yellow pepper, chopped
16 to 20 flour tortillas
Topping Ideas – shredded cheese, pico de gallo or salsa, sour cream, avocado slices


  1. Brown the sausage with the taco seasoning. Once almost browned, stir in the mushrooms, zucchini, and pepper pieces. Sauté with the sausage until the sausage is cooked through and the mushrooms begin to brown.
  2. Spoon the sausage and mushroom mixture into the tortillas and top with favorite taco toppings.
  3. Serve Sausage and Mushroom Brinner Tacos with side of rice and beans, or fresh fruits.

Mushroom, Potato and Chorizo Tacos

Gaby from What’s Gaby Cooking shares a blended chorizo and mushroom taco recipe that will add the necessary spice to your summer nights!


2 medium red-skin potatoes cut into 1/2-inch cubes (about 1 1/2 cups)
6 ounces Mexican chorizo sausage, casing removed
1 small yellow onion, finely chopped
10 ounces baby bella or cremini mushrooms, thinly sliced
12 soft corn tortillas

Cotija Cheese


  1. In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
  2. In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
  3. Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
  4. Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
  5. Reduce the heat to low and set aside.
  6. Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
  7. Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.

Mushroom Bulgogi Tacos

Meaty mushrooms make these Asian-fusion vegetarian tacos a great meal for any time of day.

Yield: 4 tacos

Serving size: 1 taco


Bulgogi Marinade (recipe follows)
8 oz. white button mushrooms, halved
2 teaspoons canola oil
4 (6-inch) flour tortillas, warm
Quick Kimchee Slaw (recipe follows)
1/2 cup crumbled panela cheese
Thinly sliced jalapenos
Fresh cilantro sprigs, for garnish
Toasted sesame seeds, for garnish

Bulgogi Marinade

1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup grated fresh pear
a pinch red pepper flakes
4 teaspoons soy sauce
4 teaspoons apple juice
4 teaspoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon thinly sliced green onion
1/2 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Whisk together all of the ingredients. Refrigerate.

Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.

Quick Kimchee Slaw

1 1/2 cups shredded Napa cabbage
1 small carrot, shredded
2 green onions, thinly sliced
1/2 teaspoon red pepper flakes
1 small clove garlic, minced
1 teaspoon kosher salt
2 tablespoons rice wine vinegar

Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well; refrigerate for an hour.  Squeeze out juices and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed.

Note: Can be made up to 1 day in advance


1.  Heat a large skillet over medium high heat; add oil, then mushrooms.  Cook for 2 minutes stirring occasionally until golden; turn.

2.  Add the marinade and simmer until it is reduced to a glaze. Pour the glazed mushrooms into a serving dish.

3.  To serve, top each tortilla with mushrooms, slaw, cheese, cilantro, jalapeño and a sprinkle of sesame seeds and fold in half to eat.

Nutrition Facts

Calories: 140; Total Fat: 2.5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 660mg; Protein: 9g; Total Carbohydrate: 21g; Dietary Fiber: 3g

Foodservice portion

Mushroom and Caramelized Onion Tacos

This simple taco combines a medley of mushrooms seasoned with sweet Spanish paprika and blended with mounds of deeply caramelized onions, all garnished with a bit of Pecornino Romano cheese and creme fraiche.

Yield: 4


1 pound mixed crimini and button mushrooms
3 tablespoons butter
2 tablespoons olive oil
1 large yellow onion
½ teaspoon sweet Spanish paprika
3 cloves garlic
chopped Italian parsley
pinch sugar
freshly ground sea salt
freshly ground pepper
¼ cup crème fraiche or sour cream
1 cup grated Pecorino Romano cheese
12 6-inch corn tortillas


Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. Sauté mushrooms in batches until they are evenly browned, careful not to crowd the pan. In the meantime, slice the onion thinly crosswise. Transfer the mushrooms to a large bowl.

Heat the remaining butter and olive oil. Add onions and cook until they start to turn golden in colour. Add a pinch of sugar to help them caramelize. Sauté stirring occasionally until a deep golden brown. Add garlic and sauté for 2 minutes. Transfer onions and garlic to bowl with the mushrooms.

Add the sweet paprika, 3/4 cup cheese and some of the chopped parsley.  Add salt and pepper to taste and stir ingredients to incorporate.

Heat tortillas in the microwave in a loosely covered container in the microwave on high for 2 minutes, turning after 1 minute. Spoon mushroom and onion mixture and some of the crème fraiche into the middle of each tortilla. Serve on a platter garnished with remaining parsley and cheese.

Mushroom Tacos with Salsa Verde

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

Yields: 8


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


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