Mushroom Tacos With Salsa Verde

Photo by Mushroom CouncilAdding mushrooms to traditionally seasoned taco meat  gives extra meaty flavor to Mushroom Tacos With Salsa Verde. Show caption
Photo by Mushroom CouncilAdding mushrooms to traditionally seasoned taco meat gives extra meaty flavor to Mushroom Tacos With Salsa Verde.

Mushroom Tacos With Salsa Verde

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.