These mushroom tacos are a great alternative to meat. They are quick to make, and will be a staple at taco night. These are great to pair with a Pinot Noir for a sophisticated taco night!
[recipe servings=4 time=25 Minutes difficulty=medium]
½ Pound Of Mushrooms
2 Roasted Jalapeños
1 Teaspoon Smoked Paprika
1 Tablespoon Lime Juice
¼ Cup Grape Seed Oil
½ Red Onion Diced
1 Teaspoon Cumin Seeds
<![endif]>Roast your jalapeños by placing
them on a pan and turning the heat to high. Rotate using tongs, as each side
starts to char. Once all sides are charred, take them off the heat. Split the
jalapeños in half, and take out the seeds. Be careful not to touch your eyes
after, and immediately wash your hands. Cut the deseeded jalapeño in strips and
dice. Reserve for later.
<![endif]>In a large sauté pan, cook the
mushrooms on high heat with the grape seed oil. Let them brown on both sides,
and once brown and softened, turn down the heat and add your diced onion,
smoked paprika, and cumin seeds. Cook for a few more minutes and finish with
the lime juice and diced roasted jalapeños. Salt to taste.
<![endif]>Pile the mushroom mixture into the
tortillas. Optional garnishes: guacamole, cilantro, shredded cheese, and