How to Make Mushroom Tacos

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Take off the meat and turn up the heat with these kicky Mushroom Tacos made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas and top off with black beans, corn, and creamy avocado. Garnish with tangy cilantro.

🌮 Ingredients 🌮
▢ 2 Tablespoons olive oil, divided
▢ 3 Portobello mushroom caps, stems removed, or 1 lb cremini mushrooms or shitake mushrooms, chopped
▢ ½ of an onion, chopped
▢ 1 jalapeno, minced, (remove the seeds and veins for less heat)
▢ 2 Garlic Cloves, minced
▢ 1-2 Tablespoons taco seasoning, to taste
▢ ½ lime
▢ 4-8 Warm corn or flour tortillas, for serving

Topping ideas:
▢ Cilantro
▢ Salsa or pico de gallo
▢ Cheese (cotija, Mexican blend, oaxaca)
▢ Sautéed bell peppers
▢ Shredded cabbage or lettuce
▢ Black beans, warmed
▢ Corn, warmed
▢ Avocado
▢ Hot sauce

🌮 Instructions 🌮
Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings on top.

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