Mushroom Tacos
We have vegetarians and omnivores in my family, but everyone is on board with taco Tuesday being vegetarian because the options are endless and delicious!
This mushroom taco recipe is so nutritious and simple. You can use any kind of mushrooms you want for this recipe. White mushrooms if you like your tacos juicy, portobello if you like them meaty, or shiitake if you like them to look fancy. Or use a combo!
I love adding pickled cucumbers and onions as topping and of course I add avocado as a topping as well!
Mushroom Tacos:
Ingredients
1 tablespoon olive oil
½ yellow onion, finely diced
5 cloves garlic, minced
1 jalapeno, diced
salt and pepper to taste
2 cups mushrooms
1 tablespoon taco seasoning
½ lime juiced
6 flour mini tortillas
Instructions
In a skillet, over medium heat, heat oil and saute the onion, garlic, and jalapeno. Cook for about 3 minutes. Add salt and pepper to taste. I use 1/2 tsp of each.
Add the mushrooms, and cook for 5-6 minutes until they start wilting. Use more salt and pepper to taste. Remove from heat. Add lime juice and toss.
Warm up the tortillas so that they're pliable. Assemble and top with pickled cucumbers, guacamole, and pink pickled onions.
Notes
To add extra protein, just add some extra-firm tofu cubes to the skillet and saute them along with the mushrooms.
To make a taco salad or a taco bowl, forget the tortilla and serve the mushrooms with a crunchy salad or over rice in a bowl.
Don’t overcrowd the mushrooms when cooking. You can add them in slowly and make the cook time a little longer so they saute rather than steam.
Add cheese on top if you wish!