Mushroom Tacos with Salsa Verde
Source: The Mushroom Council
By substituting half the ground beef in the taco filling with chopped, fresh mushrooms, fat goes down and vegetable servings go up—a goal of the USDA’s MyPlate initiative. Kids voted this their favorite recipe at the Produce Marketing Association’s 2012 Foodservice Expo.
Ingredients
Avocado Salsa Verde (recipe below)
2 tbsp. olive oil
1/4 lb. 85% lean ground beef
3/4 lb. white button mushrooms
3/4 lb. cremini mushrooms
2 cups julienne strips sweet onions
1 tbsp. minced garlic
2-4 tbsp. ground mild chili powder
Salt and pepper, to taste
Lime juice, to taste
8 corn tortillas
1 cup shredded green cabbage
2 tbsp. chopped cilantro
4 tbsp. grated Cotija cheese
Avocado Salsa Verde:
1 large, ripe avocado, peeled, pitted and cut in 1/2-in. dice
1/3 cup diced tomato
2 tbsp. finely chopped onion
2 tbsp. chopped cilantro
1/2 tsp. seeded and minced Serrano chile
1/2 tsp. minced garlic
1 tbsp. lemon or lime juice
1/4 tsp. sugar
Steps
- Prepare Avocado Salsa Verde; refrigerate.
- Heat large sauté pan over med.-high heat. Season beef with salt and pepper; add to pan and sauté 3 to 5 min. until golden brown.
- Chop mushrooms to approximately the size and texture of ground beef. Heat 2 tbsp. olive oil in a separate sauté pan; add mushrooms and sauté 3 to 5 min. Combine mushrooms and meat and set aside.
- Heat sauté pan used for ground beef over med.-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add mushroom-beef mixture and chili powder. Sauté 2 to 3 min., stirring. Adjust seasoning with salt, pepper and lime juice.
- To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Please 2 tbsp. shredded cabbage on a tortilla; top with 2 tbsp. mushroom and beef mixture. Garnish with a dollop of avocado salsa; sprinkle with Cotija cheese to taste.
Avocado Salsa Verde: Combine all ingredients and refrigerate at least 1 hr.