Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Mushroom and Beef Tacos with Salsa and Cotija Cheese

  • Author: the Culinary Institute of America and the Mushroom Council

Ingredients

Scale
  • 2 Tbsp. vegetable oil
  • 1 cups diced onions
  • 1/2 Tbsp. minced garlic
  • 1 lb. mushroom and meat mixture
  • 1 Tbsp. chile powder blend
  • 1 Tbsp. chopped cilantro
  • 1 tsp. 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 oz. 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. 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.
  2. 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.