Mushroom Tacos

Mushrooms make a great filling for tacos. Spicy and “meaty” they’re full of flavor when paired with homemade tortillas and will have you streaming mariachi music and dancing in your kitchen!

Ingredients

TACOS

1 Tbsp garlic, chopped

4 cups mushrooms, sliced - use cremini, white button, portobella, shredded maitake, or whatever your favorite is

1 tablespoon Taco Seasoning, add more for a deeper flavor

3 tablespoons water

HOMEMADE TORTILLAS

2 cups masa harina

1 cup warm water

GUACAMOLE

2 avocados, peeled, pitted and mashed

1/2 cup cilantro, chopped

1/2 cup red onions, finely diced

3 tablespoons lime juice

black pepper - a few grindings

Taco Toppings: lettuce, tomatoes, radish, salsa, lime, cilantro

Instructions

For Guacamole

1. In a large bowl combine avocados, red onions, cilantro, lime juice, and black pepper. Mash until incorporated to the consistency you prefer for guacamole.

For Tortillas - you can purchase store bought but try making your own, they’re easy to make and taste delicious

1. In a medium-size bowl add masa harina and warm water. Mix, knead until combined into a small texture, then cut into 18 similar size balls, about 1 ounce each.

2. Press balls to form tortillas. You do not need to go out and purchase a tortilla press, all you need is a ziploc bag and a heavy pot such as a cast iron Dutch oven. Cut the sides open on the ziploc bag and fully open and set on your counter, place a dough ball in the center, cover with the other half of the bag, take your heavy pot and center it over the dough ball and press it down using your weight. For even thinner tortillas, after pressing them you can roll them thinner with a rolling pin. Gently remove tortilla from between the bag.

3. In the meantime, heat a non-stick skillet over high heat, add one tortilla and cook for 10 seconds on one side, then flip and cook for 15 seconds on the other. Remove from pan, set aside, and repeat. Keep cooked tortillas covered between a couple of towels to keep them warm, or place in a tortilla warmer.

For Mushrooms

1. Using a large skillet on medium-high heat, add mushrooms and garlic, and saute for 5 minutes adding a teaspoon or two of water to prevent sticking.

2. Mix taco seasoning in with 3 tablespoons water, add to the mushroom skillet,stirring to coat the mushrooms. Stirring as you continue to cook mushrooms until tender and liquid is fully absorbed.

3. Assemble tortillas with mushroom mixture, guacamole, lettuce, tomatoes, salsa, and cilantro.

Serves 4-6