From My Kitchen: Mushroom Tacos

Don’t we all love tacos? I believe so. I honestly love all of them, fish, beef, chicken, you name it. But then some of my friends are vegetarian, so I had to come up with a meatless version, and it really wasn’t hard at all. I stick to my basic flavor profile for tacos, and just change the ingredients and the toppings. This one came out phenomenal. I chose to add vegetarian chorizo, but of course you can omit that, if that’s not your cup of tea!

What you’ll need:

  • 8 oz white mushrooms, sliced
  • 8 oz Baby Bella mushrooms, sliced
  • 1 tsp olive oil
  • 1/2 yellow onion, chopped
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • corn tortillas
  • 2 avocados
  • 1/4 cup cilantro
  • 1/2 cup sour cream
  • 1/2 tsp salt
  • juice of 1 lime
  • 1 garlic clove, chopped
  • 8 oz vegetarian Chorizo (if desired)

Heat the olive oil in a sauce pan, add onions and sauté for 4 – 5 minutes. Add the mushrooms and sauté for another 4 – 5 minutes.

Add all spices and blend into the mushroom/onion mix. Cook for another 3 – 4 minutes. If you’re choosing to use vegetarian chorizo, crumble it into the mushroom mix now, and cook for another 2 – 4 minutes.

In the meantime, add avocado, cilantro, sour cream, lime juice, salt and garlic into a blender or food processor. Blend well. Serve tacos with the crema and other toppings of your choice.

Bon Appétit!

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