Mushroom and Beef Tacos with Salsa and Cotija Cheese

Mushroom and Beef Tacos with Salsa and Cotija Cheese

• Author: The Culinary Institute of America and the Mushroom Council
• Yield: 12 tacos for 6 servings of 2 tacos per person 1x

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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

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.