Here’s a quick and easy meatless lunch or dinner idea that doesn’t weigh you down. The cremini mushrooms in the recipe take the place of meat, but are super-flavorful and spicy, depending on the level of chili powder you use. Then top the tacos however you choose, with shredded lettuce, cherry tomatoes, avocado, corn, fresh salsa, some crema or sour cream. This is a fun addition to a taco bar, along with meat fillings, for a vegetarian option.
Veggie Tacos
VEGGIE TACOS
Serves 4
1 Tbsp olive oil
2 cups chopped Cremini mushrooms (about 8 oz. package)
1/2 cup diced onion
1 clove garlic, minced
1 tsp chili powder
1/4 tsp smoked paprika
1 tsp cumin
1/2 tsp black pepper
1-1/2 Tbsp tamari sauce
1. Heat a large non-stick skillet over medium heat. Add olive oil, then mushrooms and onions. Cook about 5 minutes until onions are tender and mushrooms release their liquid.
2. Add garlic, chili powder, paprika, cumin, black pepper and tamari. Mix until mushrooms and onions are coated. Cook 2-3 more minutes on medium-low heat.
3. Serve on heated 8” corn tortillas with toppings of your choice, like shredded lettuce, quartered cherry tomatoes, salsa, avocado, and crema or sour cream.