Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • ½ yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 jalapeno (diced)
  • 8oz (250g) Portobello or cremini mushrooms
  • 8oz (250g) shiitake mushrooms
  • 1 tablespoon taco seasoning
  • ½ lime (juiced)
  • 1 teaspoon salt
  • 6 corn or flour mini tortillas

Instruction

  • In a skillet, over medium heat, heat oil and saute the onion, garlic, and jalapeno. About 3 minutes.
  • Add the sliced portobello mushrooms, and cook for 2-3 minutes until they start wilting.
  • If using shiitake mushrooms, add them in and season with taco seasoning and salt. Cook for 2-3 more minutes. Remove from heat.
  • Warm up the tortillas so that they're pliable. Assemble and top with pico de gallo, guacamole, and pink pickled onions.