Mushroom Tacos

Spicy mushroom tacos with mouth-watering jalapeno sauce

Who doesn't love taco tuesday? And... tacos pretty much any day? When I want to take a break from veggie meatless crumbles, I run over to this delicious mushroom recipe! This mushroom filling is bursting with flavor and perfect for dinner, a snack, or a late night craving.

Mushroom Filling:

1. 1 c chopped mushrooms

2. 3 large cloves of garlic (1 tbsp chopped)

3. 1/4 c chopped yellow onion

4. 1 tbsp earth balance butter

5. 1 tsp taco seasoning

6. 1/4 tsp Trader Joe’s everything but the elote seasoning .

Instant Pickled Onions:

1. 1 tsp oil

2. 1/2 small red onion

3. 3/4 tsp taco seasoning

4. 1 lime

Taco Sauce:

1. 1/2 c sour cream (you can increase this if you find the sauce too rich or spicy!)

2. 1/2 c mayonnaise

3. 1.5 tbsp sriracha

4. 2 tbsp pickled jalapeño brine

5. 2 tbsp pickled jalapeño

6. 1/4 tsp onion, garlic, and cumin powder

7. 1/8 tsp paprika

8. Pinch of salt (optional)

9. 1/8 tsp cayenne 1/4 tsp of red chili powder (add up to 1 tsp depending on how spicy you want it)

Additional Toppings:

1. Avocado and red cabbage is a must!

Taco Shells:

1. Tortillas

2. Tapatio hot sauce

3. Earth balance butter

Mushroom Filling:

1. Sauté onions in butter until translucent and then add garlic and cook for another 30 seconds.

2. Add taco seasoning and Trader Joe's seasoning, cook on low for a minute and then add in mushrooms

3. Sauté until all water has released and the mixture is dry.

Instant Pickled Onions:

1. sauté onions in oil until translucent and then add in lime juice. The color should

2. turn bright pink!

3. Add in taco seasoning and sauté until onions have wilted

Taco sauce:

1. Simply toss all ingredients into a food processor, and you're done!

Taco Shells:

1. Create a mixture of hot sauce and melted butter in a 1:1 ratio, and coat your tortillas generously with this sauce. Fry the tortillas on a pan until slightly crispy.