Print Recipe
Copy LinkMushroom, Onion and Serrano Pepper Tacos
Servings: 4
Total Time: 40 minutes
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.
Directions
1. 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.
2. Stir in the serrano peppers, garlic, cumin, chili powder, paprika and 1/4 tsp salt. Cook for 1 minute while stirring.
3. 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.
4. Serve mushroom mix in warm tortillas topped with the cheese and any of your favorite toppings.
2. Stir in the serrano peppers, garlic, cumin, chili powder, paprika and 1/4 tsp salt. Cook for 1 minute while stirring.
3. 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.
4. Serve mushroom mix in warm tortillas topped with the cheese and any of your favorite toppings.
Got some tips or comments for this recipe?