Ingredients
Tacos
- 1/4 lb. 85-percent lean ground beef
- salt and pepper to taste
- 3/4 lb. white button mushrooms
- 3/4 lb. cremini mushrooms
- 4 tablespoons olive oil divided
- 2 cups julienned sweet onions
- 1 tablespoon minced garlic
- 4 tablespoons ground chili pepper
- lime juice to taste
- 1 cup shredded green cabbage
- 2 tablespoons chopped cilantro
- 8 corn tortillas
- 4 tablespoons Avocado Salsa Verde recipe below
- 4 tablespoons Cotija cheese grated
Avocado Salsa Verde
- 1 large Avacado ripe, peeled, pitted and cut into 1/2 inch dice
- 1/3 c diced tomoatoes
- 2 tablespoons onion finely chopped
- 1/2 teaspoon serrano chili seeded and minced
- 1/2 teaspoon minced garlic
- 1 tablespoon lime juice can substitute lemon juice
- 2 tablespoons chopped cilantro
- 1/4 teaspoon sugar
Servings: servings
Instructions
Tacos
- Heat sauté pan over medium-high heat. Add ground beef; season with salt and pepper. Sauté 3-5 minutes, or until golden brown.
- Chop mushrooms to size and texture of ground beef and sauté in separate pan with 2 tablespoons olive oil 3-5 minutes. Combine mushrooms and meat and set aside.
- Heat pan used for ground beef over medium-high heat. Add remaining olive oil and onions; sauté until golden brown. Add garlic and cook until fragrant. Add mushroom and beef mixture and chili pepper. Sauté 2-3 minutes, stirring frequently. Adjust seasoning with salt, pepper and lime juice.
- Toss shredded cabbage with salt, pepper, lime juice and cilantro.
- To serve, place 2 tablespoons shredded cabbage on tortilla and top with 2 tablespoons of mushroom and beef mixture. Top with 1 tablespoon Avocado Salsa Verde (recipe below) and sprinkle with Cotija cheese.
Avocado Salsa Verde
- Combine all salsa ingredients and refrigerate at least 1 hour
Recipe Credits:
Family Features, Mushroom Council
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