Mushroom Tacos

“Take a flavorful trip south of the border with these savory Mushroom Tacos! Hearty cremini mushrooms, infused with a blend of bold spices and herbs, take center stage in this delightful vegetarian twist on traditional tacos.

Get ready to tantalize your taste buds with every bite!”

Ingredients

• 1 pound cremini mushrooms, stems removed and caps sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 5 corn tortillas
• 1/2 cup chopped fresh cilantro
• Lime wedges, for serving
• 1 ripe avocado, diced (optional)
• Queso fresco or feta cheese, crumbled (optional)

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5 minutes. Add the ground cumin, smoked paprika, salt, black pepper, and cayenne pepper to the skillet, stirring to combine.

Cook for an additional 2-3 minutes, until the mushrooms are coated with the spice mixture and tender.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by spooning the mushroom mixture onto a tortilla, followed by a sprinkle of chopped cilantro, a squeeze of lime juice, and any desired toppings such as diced avocado or crumbled queso fresco.

Serve immediately and enjoy!

Notes

For the mushrooms, try to slice them thinly and uniformly so they cook evenly.

Also, cremini mushrooms have a delicate flavor, so don’t overcrowd the skillet – cook them in batches if necessary.

When sautéing the onions and garlic, make sure to stir occasionally to prevent burning.

You want them to be soft and fragrant, not caramelized.

If using avocado or queso fresco, have them ready to go before assembling the tacos.

You can even prep them a day in advance to save time.

To take these tacos to the next level, add some crunch by topping with toasted pepitas, crispy tortilla strips, or diced radishes.

For a vegan version, skip the queso fresco and add some diced bell peppers or zucchini to the mushroom mixture for extra flavor and texture.

These tacos are best served immediately, but you can prep the mushroom mixture up to a day in advance and store it in the fridge.

Simply reheat it before assembling the tacos.

Nutrional Value

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 350mg
• Total Carbohydrates: 40g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 10g