Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive oil (, divided)
  • 3 Portobello mushroom caps (, stems removed, or 1 lb cremini mushrooms or shitake mushrooms, chopped)
  • ½ of an onion (, chopped)
  • 1 jalapeno (, minced, (remove the seeds and veins for less heat))
  • 2 Garlic Cloves (, minced)
  • 1-2 Tablespoons taco seasoning (, to taste)
  • ½ lime
  • 4-8 Warm corn or flour tortillas (, for serving)
  • Cilantro
  • Salsa or pico de gallo
  • Cheese (cotija, Mexican blend, oaxaca)
  • Sautéed bell peppers
  • Shredded cabbage or lettuce
  • Black beans (, warmed)
  • Corn (, warmed)
  • Avocado
  • Hot sauce

Instruction

  • Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
  • In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
  • Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
  • Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
  • Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings on top. (See recipe notes for topping ideas.)