Mushroom Tacos
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon vegetable oil
- ยฝ yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 jalapeno (diced)
- 8 ounces Portobello or cremini mushrooms
- 8 ounces shiitake mushrooms
- 1 tablespoon taco seasoning
- ยฝ lime (juiced)
- 1 teaspoon salt
- 6 corn or flour mini tortillas
Method
- In a skillet, over medium heat, heat oil and saute the onion, garlic, and jalapeno. About 3 minutes.
- Add the sliced portobello mushrooms, and cook for 2-3 minutes until they start wilting.
- If using shiitake mushrooms, add them in and season with taco seasoning and salt. Cook for 2-3 more minutes. Squeeze fresh lime juice over the mushrooms, and remove from heat.
- Warm up the tortillas so that they're pliable. Assemble and top with pico de gallo, guacamole, and pink pickled onions.