Mushroom Tacos
A blend of global spices, savory herbs, and Alexia® Spice of Life™ Cilantro Lime potatoes combine to make this flavorful mushroom taco recipe.
Ingredients
- 1 Bag Alexia® Spice of Life™ Cilantro Lime (16 oz)
- 3 tbsp Sunflower Seed Oil
- 4 Garlic Cloves, peeled and roughly chopped
- 2 tsp Fresh Thyme Leaves, roughly chopped
- 1 lb Mixed Shiitake Mushrooms, sliced
- 1 tbsp Sherry Vinegar
- 3 tbsp Salsa De Arbol
- 2 tbsp Cilantro, chopped
- 8 Warm Tortillas of choice
- 1 lb Tomatillos, cleaned and rinsed
- 2 Chiles De Árbol, stemmed
- 2 tbsp White Onion, rough chopped
- Salt, to taste
- Cilantro, for garnish
Directions
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Prepare the potatoes according to package instructions.
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Place the tomatillos on a baking sheet and place under the broiler. Roast and char for 10 mins, turn over halfway at 5 mins, until charred, and softened. Place into a blender with chiles de árbol, add onion and salt. Puree until smooth.
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Heat oil in a large skillet over medium heat. Once hot, add the garlic and thyme. Once garlic turns lightly brown on the edges, add in the star of your mushroom tacos: the mushrooms. Cook for 4-5 minutes, then stir and season with salt. Continue to cook for 4-5 minutes, allowing any liquid to cook off and until they are fully browned.
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Once browned, stir in the salsa de arbol and cook for one minute while stirring, so mushrooms absorb the flavor. Stir in the vinegar and the chopped cilantro.
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5. The last step in this mushroom taco recipe is the assembly–spoon mushroom mixture onto tortillas, top with potatoes, and finish tacos with cilantro and more salsa de árbol.
