SOFT TACOS WITH MUSHROOMS AND CABBAGE
Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese - and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It's also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
- Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
- Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 929 milligrams, Sugar 10 grams
MUSHROOM TACOS
Vegetarian Mushroom Tacos. Healthy and flavorful vegan tacos made with tofu and baby bella, shiitake, or oyster mushrooms in a sweet and spicy Asian sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large, deep dutch oven or wok over medium high. Add the chopped tofu "sausage" or chicken/turkey sausage. Cook until brown on all sides, about 5 to 6 minutes. Remove to a plate and set aside.
- Add the remaining 1 tablespoon olive oil. Once hot, add the cabbage, mushrooms, and 1/3 cup water. It will seem like a ridiculous amount of cabbage, but it will cook down significantly. Let cook until the cabbage is tender and the mushrooms are browned, soft, and have given up their liquid, about 15 minutes, stirring often at first so that the cabbage at the bottom of the pan browns but does not burn. If at any point the mixture starts to become dry and stick to the bottom, splash in a little more water as needed.
- Add the garlic, ginger, and white and light green parts of the green onions. Cook, stirring constantly, until very fragrant, about 1 minute.
- Add the sauteed tofu or sausage, rice vinegar, hoisin, soy sauce, chili paste, and remaining 2 tablespoons water. Stir until everything is warmed through and combined. Taste and adjust seasoning as desired. Stir in the peanuts and remove from heat and sprinkle with reserved dark green onions. Pile inside warm tortillas and enjoy hot with a sprinkle of extra peanuts.
Nutrition Facts : ServingSize 1 of 6, about 1 1/3 cups filling, Calories 327 kcal, Carbohydrate 24 g, Protein 25 g, Fat 16 g, SaturatedFat 2 g, Fiber 4 g, Sugar 11 g
SOFT TACOS WITH MUSHROOMS, ONION, AND CHIPOTLE CHILE
Mushrooms make a great filling for tacos and quesadillas. Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms. You can use cremini or white button mushrooms or oyster mushrooms for this dish.
Provided by Martha Rose Shulman
Time 20m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
- Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 3 grams
BEEF SOFT TACOS
Make and share this Beef Soft Tacos recipe from Food.com.
Provided by John Clotfelter
Categories Cheese
Time 15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
- Heat skillet to med/low heat.
- Add beef mixture and water to the pan.
- Brown the beef, breaking it up as it cooks.
- Heat the tortillas in the microwave, wrapped in damp paper towels.
- Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.
MUSHROOM TACOS
Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like.
Provided by Martin
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 27m
Yield 3
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
- Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 33.2 g, Fat 11 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.2 g
MUSHROOM TACOS
Simple (modified to vegan) tacos made from mushroom, onions, garlic, and your choice of peppers. Piled onto corn or flour tortillas, as a taco, or rolled into a burrito, is how my niece (the Vegan) has been enjoying this dish. The butter was replaced with a vegan alternative, so that she could have her tacos along with the family (Omnivores). I had vegan rice and beans for her as well. May also be used as a side dish with tamales or enchiladas, and such. Found in the book "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" By Roberto Santibanez & JJ Goode.
Provided by Margaret Gandara
Categories Vegetable
Time 35m
Yield 10 tacos, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large heavy pan over high heat. When it shimmers, add the onions, chilies, and garlic. Cook, stirring frequently, until the onions are translucent, about 2 minutes.
- Add the mushroom, toss very well to coat in the oil, and cook, stirring occasionally, until the mushrooms are cooked through and lightly browned, 12 to 15 minutes. Add the salt and cook for 2 more minutes, then stir in the butter and epazote until the butter has melted. Season to taste with additional salt.
- Serve with warmed tortillas, if being used. Add a complimentary, favorite topping, or serve as a side dish.
- If non-vegan, you may use crumbled Queso Fresco, or any complimentary cheese,or cream, as a garnish/topping.
- Garnishes to try: Pickled jalapeno chilies, salsas, avocados, etc.
Nutrition Facts : Calories 41.7, Fat 0.4, SaturatedFat 0.1, Sodium 705.3, Carbohydrate 7.5, Fiber 1.9, Sugar 3.8, Protein 4
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