Mushroom Tacos with Salsa

Categories: Tex-Mex Recipes

Ingredients

• 1/4 lb. 85% lean ground beef
• salt and pepper, to taste
• 3/4 lb. crimini mushrooms
• 3/4 lb. white button mushrooms
• 4 Tbsp. olive oil, divided
• 2 cups julienned sweet onions
• 1 Tbsp. minced garlic
• 4 Tbsp. ground chili pepper
• lime juice, to taste
• 1 cup shredded green cabbage
• 2 Tbsp. chopped cilantro
• 8 corn tortillas
• 4 Tbsp. Avocado Salsa Verde:
• 1 large, ripe avocado, peeled, pitted and cut into 1/2 inch dice
• 1/3 cup diced tomato
• 2 Tbsp. finely chopped onion
• 1/2 tsp. seeded and minced serrano chili
• 1/2 tsp. minced garlic
• 1 Tbsp. lemon juice or lime juice
• 2 Tbsp. chopped cilantro
• 1/4 tsp. sugar
• 4 Tbsp. Cotija cheese, grated

Directions

1. Heat sauté pan over medium-high heat. Add ground beef; season with salt and pepper. Sauté

2. 3-5 minutes, or until golden brown.

3. Chop mushrooms to size and texture of ground beef and sauté in separate pan with 2 Tbsp. olive oil 3-5 minutes. Combine mushrooms and meat and set aside.
4. Heat pan used for ground beef over medium-high heat. Add mushroom and beef mixture and chili pepper. Sauté 2-3 minutes, stirring frequently. Adjust seasoning with salt, pepper and lime juice.
5. Toss shredded cabbage with salt, pepper, lime juice and cilantro.
6. To serve, place 2 Tbsp. shredded cabbage on tortilla and top with 2 Tbsp. of mushroom and beef mixture. Top with 1 Tbsp. Avocado Salsa Verde and sprinkle with Cotija cheese.
7. To make Avocado Salsa Verde, combine all salsa ingredients and refrigerate at least 1 hour.

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