Mushroom tacos with salsa verde


Prep time: 10 minutes
Cook time: 12-15 minutes
Servings: 8


  • 1/4 pound 85-percent lean ground beef
  • salt and pepper, to taste
  • 3/4 pound white button mushrooms
  • 3/4 pound cremini mushrooms
  • 4 tablespoons olive oil, divided
  • 2 cups julienned sweet onions
  • 1 tablespoon minced garlic
  • 4 tablespoons ground chili pepper
  • lime juice, to taste
  • 1 cup shredded green cabbage
  • 2 tablespoons chopped cilantro
  • 8 corn tortillas
  • 4 tablespoons Avocado Salsa Verde (recipe below)
  • 4 tablespoons Cotija cheese, grated

Avocado Salsa Verde

  • 1 large, ripe avocado, peeled, pitted and cut into 1/2-inch dice
  • 1/3 cup diced tomato
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon seeded and minced serrano chili
  • 1/2 teaspoon minced garlic
  • 1 tablespoon lemon or lime juice
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon sugar


Heat saute pan over medium-high heat. Add ground beef; season with salt and pepper. Saute 3-5 minutes, or until golden brown.

Chop mushrooms to size and texture of ground beef and saute in separate pan with 2 tablespoons olive oil 3-5 minutes. Combine mushrooms and meat and set aside.

Heat pan used for ground beef over medium-high heat. Add remaining olive oil and onions; saute until golden brown. Add garlic and cook until fragrant. Add mushroom and beef mixture and chili pepper. Saute 2-3 minutes, stirring frequently. Adjust seasoning with salt, pepper and lime juice.

Toss shredded cabbage with salt, pepper, lime juice and cilantro.

To make Avocado Salsa Verde, combine all salsa ingredients and refrigerate at least 1 hour.

To serve, place 2 tablespoons shredded cabbage on tortilla and top with 2 tablespoons of mushroom and beef mixture. Top with 1 tablespoon Avocado Salsa Verde and sprinkle with Cotija cheese.

This recipe is courtesy