Mushroom, Onion and Serrano Pepper Tacos
Spicy vegetarian tacos made with cremini mushrooms and serrano peppers.
servings: 4
total time: 40 minutes
recipe by: Frankie
Ingredients
- 1 lb cremini (baby bella) mushrooms, sliced
- 1 white onion, sliced
- 1 TBSP vegetable oil
- 2 serrano peppers, stemmed, seeded and finely chopped
- 2 large cloves garlic, minced
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- salt & pepper
- 1 cup vegetable broth
- 8 flour tortillas
- 4 oz monterey jack cheese, shredded
- Assorted toppings such as shredded lettuce, green onions, tomatoes, sour cream, etc.
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Dreo ChefMaker Combination Air Fryer - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Willow & Everett Salt and Pepper Grinder Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE MORE
Directions
- Heat the oil in a large pan over medium-high heat, add the mushrooms and onions and cook until mushrooms are browned, about 7 minutes.
- Stir in the serrano peppers, garlic, cumin, chili powder, paprika and 1/4 tsp salt. Cook for 1 minute while stirring.
- Add the broth and bring to a boil, reduce heat to medium-low and simmer until liquid has evaporated, about 20 minutes, stirring occasionally. Add salt and pepper to taste.
- Serve mushroom mix in warm tortillas topped with the cheese and any of your favorite toppings.
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