Vegetables/Vegetarian

Portabello Mushroom Tacos

Portabello Mushroom Tacos

Ok…so let’s recap.

For our Cinco de Mayo fiesta planning, we’ve covered dips, pickled onions, and margaritas. And now it’s time for tacos.

Tacos, oh tacos…..how glorious you are. Savory goodness topped with fresh veggies and citrus–all wrapped up in a tortilla. Frankly, I haven’t met a taco I didn’t like.

So handy….so delicious….so perfect.

With so many variations, you really can’t go wrong. And might I suggest a few options?

Fish Tacos with Avocado-Cabbage Slaw

Fish Tacos with Avocado-Cabbage Slaw

Fat Tire® Braised Carnitas

Fat Tire® Braised Carnitas Tacos & Chavelas

Grilled Shrimp Tacos with Spicy Avocado Crema

Grilled Shrimp Tacos

And in case you’re looking for a vegetarian option, these Portabello Mushroom Tacos are the perfect thing for you. They’re hearty, flavorful and best of all–super quick to whip up. So instead of slaving in the kitchen during your Cinco de Mayo celebrations, you can make better use of your time such as sipping on margaritas with your loved ones.

But don’t fret folks, I’ve got one last fab dish for you that I’ll be sharing on Monday. Equally as delicious and fast to make….you’ll love it.

Happy Friday Folks!!!

___________________________________________
Portabello Mushroom Tacos
Makes 8-10 tacos

Ingredients:
2 tablespoons olive oil
1 cup chopped white onions
1 jalapeno pepper, seeds removed, finely minced
1 tablespoon minced garlic
1½ pounds portabello mushrooms, roughly chopped
¾ teaspoon cumin powder
½ teaspoon chili powder
¼ teaspoon paprika
1/8 teaspoon turmeric powder
¼ teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon garlic salt
¼ teaspoon kosher salt, more to taste
¼ teaspoon black pepper
2 scallions, chopped
1½ cups chopped cilantro leaves, more to garnish
8-10 small tortillas
1 cup shredded cheese (pepper jack, Monterey, cheddar- whatever you fancy)
pickled red onions
oven-roasted tomato salsa
lime wedges

In a large cast iron pan or large skillet, heat the oil over medium heat. Add the onions and cook for 4-5 minutes until they become translucent but not browned. Add in the minced jalapeno and garlic and sauté for an additional minute.

Add the chopped mushrooms to the pan and sauté over the medium heat until they are softened and begin to brown. Stir in the cumin, chili powder, paprika, turmeric, red pepper flakes, onion powder, garlic powder, oregano, garlic salt, kosher salt, black pepper and scallions. Cook for 1 minute and take the pan off the heat. Fold in the cilantro leaves. Taste and adjust with additional kosher salt and black pepper as needed.

Warm the tortillas (in a skillet, over a open flame, or even in the microwave). Begin assembling the tacos by placing a layer of the cheese on a tortilla and top with a few spoonfuls of the mushroom mixture. Top each taco with some picked red onions and cilantro. Serve with salsa and lime wedges.

*The dried spices in this recipe essentially make up the taco seasoning blend I keep on hand at home. However, if you want to make the dish even easier, substitute the dried spices for your preferred taco seasoning blend.

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