Name: Mushroom and Beef Tacos with Salsa and Cotija Cheese
Ingredients: 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

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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

Entrees

Author The Culinary Institute of America and the Mushroom Council

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Ingredients

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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

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Instructions

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.
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.