Mushroom Street Tacos
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 130
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 224
- Total: 16 min
- Active: 16 min
Ingredients
Mushroom Tacos:
Street taco corn tortillas, for serving
2 tablespoons olive oil
2 tablespoons salted butter
1 1/2 pounds sliced mixed mushrooms
1 small yellow onion, diced
4 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red chile flakes
Juice of 1 lime
Pickled Onion Pico de Gallo:
10 ounces yellow cherry tomatoes, quartered
1/2 cup jarred pickled red onions
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
Pinch each kosher salt and freshly ground black pepper, plus more as needed
1 jalapeño, seeded and diced small
Zest and juice of 1 lime
Directions
- For the mushroom tacos: Char and warm the tortillas in a skillet for 20 to 30 seconds each in a dry pan. Wrap in a cloth to keep warm.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and onions, then cook until the mushrooms have released their moisture and begun to brown, 7 to 8 minutes. Add the garlic, chili powder, cumin, paprika, salt, pepper and chile flakes. Stir and cook, an additional 2 to 3 minutes. Stir in the lime juice.
- For the pickled onion pico de gallo: Combine the cherry tomatoes, pickled red onions, cilantro, cumin, salt, pepper, jalapeño and lime zest and juice. Toss to combine. Taste and adjust the seasonings.
- Serve the mushroom tacos with the pickled onion pico and warmed tortillas.