Taco night goes vegetarian! Finely chopped mushrooms and pistachios are simmered with smoky Mexican spices for a totally vegetarian taco filling even meat eaters will love.
|2 pints cremini button mushrooms (aka "baby bello")||1 Tbs smoked Spanish paprika|
|2 Tbs butter||Kosher salt and black pepper|
|1 Tbs extra virgin olive oil||Soft corn tortillas|
|1 small yellow onion, diced||Greek-style yogurt|
|1 cup raw pistachios, shelled||Fresh cilantro, minced|
|1 chipotle pepper in adobo sauce, minced||Cotija cheese|
|1 Tbs adobo sauce|
Using a knife or food processor, finely chop the mushrooms. Set aside.
Heat the butter and olive oil in a medium skillet over medium heat. Add the diced onions and sauté until soft, about 2-3 minutes. Add the pistachios, mushrooms, and chipotle pepper, and let cook 3-5 minutes or until the mushrooms cook down and are tender. Add the adobo sauce and Spanish paprika. (If necessary, add a bit more water to create a sauce.) Season to taste with kosher salt and black pepper.
To assemble, heat the warm tortillas on a skillet. Top with yogurt and the mushroom filling. Sprinkle on minced cilantro and cotija cheese. Serve immediately.
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