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Mushroom and Beef Tacos with Salsa and Cotija Cheese
  • Yield 12 tacos for 6 servings of 2 tacos per person 1x
Author The Culinary Institute of America and the Mushroom Council

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Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 cups diced onions
  • 1/2 tablespoons minced garlic
  • 1 pound mushroom and meat mixture
  • 1 tablespoon chile powder blend
  • 1 tablespoon chopped cilantro
  • 1 teaspoon salt
  • ground black pepper, to taste
  • lime juice, to taste about 2 tablespoons
  • 12 fresh corn tortillas taco shells, warmed
  • 1 cup finely shredded green cabbage
  • 1/2 cup salsa of your choice
  • 1 avocado cut into 12 slices
  • 6 ounces grated cotjia cheese (or Monterey jack cheese)
  • Ground black pepper, to taste
  • Lime juice, to taste
  • 12 cilantro sprigs for garnish

Instructions

  1. Heat a 10 inch sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt.
  2. Sauté the onions over medium heat until golden brown. Add the garlic and cook until fragrant. Stir in the mushroom-beef mixture and chile powder. Sauté 2 to 3 minutes until the flavors meld and warm through. Stir in the cilantro and adjust the seasonings with salt, pepper, and lime juice. Keep warm.
  3. To assemble: Place 1 tablespoon of shredded cabbage on a warm taco shell. Top with 2 tablespoons of mushroom and meat mixture. Top with a generous tablespoon of salsa, a slice of avocado, some cotija cheese, lime juice, and a sprig of cilantro.
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