Savory, meaty mushrooms seasoned with smoky spices and piled into warm corn tortillas. A delicious and satisfying vegetarian taco night option that's ready in under 30 minutes. Perfect for a quick weeknight dinner!
Prep10 min
Cook15 min
Servings4
Serving size: 2 tacos
381cal
13gprotein
55gcarbs
14g
Ingredients
2 tbsp Olive Oil
1 medium Yellow Onion (finely diced)
1 lb Cremini Mushrooms (cleaned and sliced about 1/4-inch thick)
A simple, homemade fresh cheese with a mild, milky flavor and a crumbly texture. Perfect for sprinkling over tacos, enchiladas, or salads, this recipe requires just a few basic ingredients and is ready in about an hour.
A vibrant and smoky green salsa made by roasting tomatillos, jalapeños, and onion until beautifully charred, then blending with fresh cilantro and lime. This authentic salsa verde is the perfect tangy and spicy accompaniment for tacos, enchiladas, or as a dip with tortilla chips.
About Mushroom Tacos, Queso Fresco and Roasted Salsa Verde
Savory mushroom tacos with tangy salsa verde – a quick, gut-friendly meal bursting with flavor!
This mexican_american dish is perfect for dinner. With 556.44 calories and 21.599999999999998g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tbsp
Lime Juice
(from about half a lime, freshly squeezed)
0.5 tsp Salt (adjust to taste)
0.25 tsp Black Pepper (freshly ground)
8 pieces Corn Tortillas (small, street taco size)
0.5 cup White Onion (finely diced, for topping)
0.5 cup Cilantro (freshly chopped, for topping)
0.5 cup Cotija Cheese (crumbled, for topping)
1 piece Lime (cut into wedges for serving)
Instructions
1
Sauté Aromatics and Brown Mushrooms
Heat olive oil in a large skillet or cast-iron pan over medium-high heat.
Add the diced yellow onion and cook, stirring occasionally, until softened, about 3-4 minutes.
Increase the heat to high. Add the sliced mushrooms to the pan in a single layer. Let them cook undisturbed for 3-5 minutes, until the bottoms are deeply browned and caramelized.
Stir the mushrooms and continue to cook, stirring occasionally, until they have released their liquid and it has evaporated, about 5-7 more minutes. The mushrooms should be well-browned and have a 'meaty' appearance.
2
Season the Mushroom Filling
Reduce the heat to medium. Add the minced garlic, chili powder, cumin, smoked paprika, and oregano to the skillet.
Stir constantly for about 1 minute until the spices are very fragrant.
Pour in the soy sauce and fresh lime juice. Stir to coat the mushrooms evenly. Season with salt and pepper to taste.
Cook for another minute, then remove from heat and set aside.
3
Warm the Tortillas
Heat a dry skillet or comal over medium-high heat.
Warm the corn tortillas one at a time for about 20-30 seconds per side, until they are soft, pliable, and slightly toasted.
As they are done, stack the warm tortillas and wrap them in a clean kitchen towel to keep them warm and prevent them from drying out.
4
Assemble and Serve
To assemble the tacos, place a generous spoonful of the mushroom filling into the center of each warm tortilla.
Garnish with a sprinkle of diced white onion, chopped cilantro, and crumbled cotija cheese.
Serve immediately with lime wedges on the side for squeezing over the top.
147cal
8gprotein
12gcarbs
8gfat
Ingredients
1 gallon Whole Milk (Pasteurized milk works best. Avoid using ultra-pasteurized (UHT) milk as it will not curdle properly.)
0.33 cup White Vinegar (You can substitute with an equal amount of fresh lime juice for a slightly different flavor.)
1.5 tsp Salt (Use non-iodized salt like sea salt or kosher salt for the best flavor.)
Instructions
1
Heat the Milk
Pour the gallon of whole milk into a large, heavy-bottomed, non-reactive pot (like stainless steel).
Heat over medium heat, stirring frequently with a spatula to prevent the milk from scorching on the bottom.
Bring the milk to a temperature between 185-195°F (85-90°C). Use a kitchen thermometer for accuracy. Small bubbles will form at the edges, but do not let it come to a rolling boil. This should take about 15-20 minutes.
2
Curdle the Milk
Remove the pot from the heat.
Gently stir in the white vinegar. The milk should begin to curdle and separate almost instantly.
Stop stirring and let the pot sit completely undisturbed for 10 minutes. This allows the curds (solids) to fully separate from the whey (liquid).
3
Strain the Curds
Line a large colander with two layers of cheesecloth and place it over a large bowl or in a clean sink to catch the whey.
Carefully pour the curd and whey mixture into the cheesecloth-lined colander.
Let the curds drain for 5-10 minutes to release most of the whey.
4
Salt and Press the Cheese
Sprinkle the salt over the drained curds in the cheesecloth and use a spoon to gently mix it in.
Gather the corners of the cheesecloth to form a bundle. Twist the top to gently squeeze out more whey.
Shape the cheese into a disc inside the cloth. For a softer, more crumbly cheese, it's ready to be used now.
For a firmer, sliceable cheese, place the bundle back in the colander, fold the excess cloth over the top, place a small plate on it, and add a weight (like a couple of cans) on top. Press for 30-60 minutes.
5
Chill and Store
Unwrap your finished block of queso fresco. It can be used immediately.
To store, wrap tightly in plastic wrap or place in an airtight container. Refrigerate for up to one week.
1 lb Tomatillos (About 8-10 medium, husks removed and rinsed)
2 pcs Jalapeño Peppers (Stems removed)
0.5 pcs White Onion (Medium, peeled and quartered)
3 cloves Garlic (Unpeeled)
0.5 cup Cilantro (Loosely packed leaves and tender stems)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
0.75 tsp Salt (Or to taste)
0.25 cup Water (If needed for blending)
Instructions
1
Roast the Vegetables
Position an oven rack about 6 inches from the heating element and preheat your oven's broiler to high.
Line a baking sheet with foil for easy cleanup. Arrange the husked tomatillos, whole jalapeños, and onion quarters on the sheet. Add the unpeeled garlic cloves, ensuring nothing is overcrowded.
Place the baking sheet under the broiler. Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
Using tongs, carefully flip the vegetables. Return to the broiler and cook for another 4-6 minutes, until the other side is also well-charred. Keep a close eye to prevent them from turning to ash.
2
Blend the Salsa
Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.
Once cooled, squeeze the soft, roasted garlic from its papery skin directly into a blender or food processor.
Add the roasted tomatillos (and any juices from the pan), jalapeños, and onion to the blender.
Add the fresh cilantro, lime juice, and salt.
Pulse the blender 5-6 times for a chunky salsa, or blend until smooth for a thinner consistency. If the salsa is too thick to blend properly, add a tablespoon of water at a time until it reaches your desired texture.
3
Season and Serve
Pour the salsa into a serving bowl. Taste and adjust the seasoning, adding more salt for flavor or a bit more lime juice for brightness if needed.
Serve immediately while still warm from the roasting process, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld and deepen. The salsa will thicken slightly as it cools.
