Mexican · Dinner
Mushroom Tacos
Griddled corn tortillas filled with cumin and chipotle-spiced sautéed mushrooms, onion and garlic, finished with lime and cilantro. Served with pickled red onion and avocado slices. A plant-forward taco built on umami-rich mushroom.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
320Calories
9.2gProtein
17.1gFat
38.6gCarbs
6.9gSugar
10.1gFiber
548mgSodium
0mgChol
2.4gSat Fat
920mgPotassium
42mgCalcium
2.4mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Slice the mushrooms and onion, mince the garlic and chipotle, and measure out the cumin and chili powder.
2
Chill
Toss 2 tbsp diced onion with red wine vinegar in a small bowl and let sit 10 minutes until bright pink.
3
Sauté
Heat olive oil in a skillet over medium-high heat, add the sliced onion, and cook 3 minutes until softened and lightly browned.
4
Sauté
Add mushrooms and cook 5 minutes over medium-high heat, stirring occasionally, until liquid evaporates and mushrooms brown.
5
Bloom
Stir in garlic, cumin, chili powder and chipotle, cooking 1 minute over medium heat until fragrant and spices coat the mushrooms.
6
Finish
Remove from heat, squeeze in lime juice, season with salt, and toss to coat evenly.
7
Char
Warm corn tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable with light char spots.
8
Plate
Divide mushroom filling between tortillas, top with avocado, drained pickled onion, and cilantro; serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g cremini mushrooms
- 11 white onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 2 tsp2 tsp chipotle in adobo
- 2 tbsp30ml olive oil
- 2 tbsp30ml lime juice, plus 1 lime wedge to serve
- 4 tbsp4 tbsp red wine vinegar
- 1/4 tsp1/4 tsp salt
- 44 corn tortillas (12-inch)
- 11 avocado
- 2 tbsp2 tbsp cilantro leaves
