Tacos Sin Carne

Source

Ingredients

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Yields 12 Tacos originally 12 Tacos

Tacos
2	Tbsp	sesame oil (or other vegetable oil)
2	lbs.	cremini or Portobello mushrooms
1	Tbsp	ground cumin
1	Tbsp	chili powder
¹⁄₂	tsp	chipotle powder
¹⁄₄	tsp	salt
8		tortillas 4.5 inch (flour or gluten-free corn)
2		limes quartered
2		avocados sliced (optional)
Pico de gallo:
1		yellow onion or white
2		jalapeño peppers
¹⁄₂	bunch	cilantro
1		tomato (preferably heirloom)

Dice onion, jalapeños, tomato and cilantro and combine in a bowl and set aside. Your pico de gallo is done! Wasn’t that easy?!

Remove the stems from the mushrooms and slice into ¼” slices.

Heat the sesame oil in a pan on medium-high heat. Add the sliced mushrooms, cumin, chili, chipotle and salt and sauté until mushrooms are fully cooked, around 7-10 minutes.

Serve seasoned, cooked mushrooms in warmed tortillas and top with pico de gallo and avocado slices. Serve with quartered limes on the side- these add some tangy brightness to the spice!

Dice onion, jalapeños, tomato and cilantro and combine in a bowl and set aside. Your pico de gallo is done! Wasn’t that easy?!
Remove the stems from the mushrooms and slice into ¼” slices.
Heat the sesame oil in a pan on medium-high heat. Add the sliced mushrooms, cumin, chili, chipotle and salt and sauté until mushrooms are fully cooked, around 7-10 minutes.
Serve seasoned, cooked mushrooms in warmed tortillas and top with pico de gallo and avocado slices. Serve with quartered limes on the side- these add some tangy brightness to the spice!

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