Mushroom Tacos With Salsa Verde

Mushroom Council

Makes 8 tacos. Recipe is from the Mushroom Council. Bulk up traditional seasoned taco meat with mushrooms to bring loads of meaty flavor and extra veggies to the plate.

¼ lb. 85% lean ground beef

Salt and pepper, to taste

2 tbls. olive oil

¾ lb. white button mushrooms

¾ lb. crimini mushrooms

2 cups julienne of sweet onions

1 tbl. minced garlic

4 tbls. ground chili pepper

Lime juice to taste

8 corn tortillas

1 cup shredded green cabbage

2 tbls. chopped cilantro

4 tbls. Cotija cheese, grated

Avocado Salsa Verde (see recipe)

1. Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes. Combine mushrooms and meat and set aside.

2. Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.

3. To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 tablespoons of shredded cabbage on a tortilla, and top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of Avocado Salsa Verde, and sprinkle with Cotija cheese to taste.

Nutrition analysis per serving: 270 calories, 12 grams total fat, 3 grams saturated fat, 20 milligrams cholesterol, 70 milligrams sodium, 11 grams protein, 27 grams total carbohydrate, 4 grams dietary fiber.

Avocado Salsa Verde

1 large, ripe avocado, peeled, pitted and cut in ½-inch dice

1⁄3 cup diced tomato

2 tbls. finely chopped onion

½ tsp. seeded and minced serrano chili

½ tsp. minced garlic

1 tbl. lemon or lime juice

2 tbls. chopped cilantro

1/4 tsp. sugar

Combine all salsa ingredients and refrigerate for at least an hour.