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
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
SOFT CHICKEN TACOS
"I came up with this healthy chicken and bean filling for tacos since my husband needs to watch his cholesterol level," relates Ruth Peterson of Jenison, Michigan. "Sliced radishes make a unique crunchy topping."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through. , Spoon the chicken mixture down the center of each tortilla; roll up. Serve with the toppings of your choice if desired.
Nutrition Facts : Calories 271 calories, Fat 2g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 1077mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
TACOS WITH MUSHROOMS, CABBAGE AND CHIPOTLE RANCHERA SALSA
Categories Mushroom
Number Of Ingredients 19
Steps:
- 1. Salsa: Line a baking sheet with foil and place the onion on it. Broil 5 to 10 minutes, turning once, until charred. Remove from the heat and when cool enough to handle, cut in large dice and place in a blender with the tomatoes, serranos, garlic and chipotle. Purée until smooth. Heat the canola oil in a heavy saucepan or skillet over medium-high heat until a drop of the purée sizzles immediately on contact. Add the purée, season to taste with salt and cook, stirring often, until the sauce darkens and thickens, leaving a canal when you run the cooking spoon across the bottom of the pan, about 15 minutes. If you want a thinner sauce, thin out with water as needed. Remove from heat. Taste and adjust salt. 2. 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. 3. 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 1/4 to 1/2 cup of the salsa (to taste). 4. Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.
SOFT VEGETABLE TACOS
This easy vegetarian tacos feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose. -Leona Strait, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the corn, zucchini and onion in oil until tender. , Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. , Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.
Nutrition Facts : Calories 524 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 902mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.
TACOS WITH ROASTED VEGETABLES AND CHICKPEAS IN CHIPOTLE RANCHERA SALSA
These winter vegetables sweeten with roasting and contrast beautifully with the chipotle-spiked cooked tomato salsa. It's another easy do-ahead dish that can be reheated when the crowds are hungry.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Cover a large sheet pan with foil, and oil the foil. Place all of the vegetables except the onions in a large bowl, season with salt and pepper and toss with the olive oil until all of the vegetables are coated. Spread in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Meanwhile, rinse the onion, drain on paper towels and toss with a teaspoon of olive oil.
- Add the onions to the vegetables and toss together. Turn the heat down to 375, move the baking pan to the middle rack and continue to bake until the vegetables are lightly browned on the edges and tender all the way through when pierced with a knife, about 10 to 15 minutes. Transfer to a bowl and add the chickpeas if using.
- Make the salsa while the vegetables are roasting. Preheat the broiler. Line a baking sheet with foil and place the onion on it. Broil 5 to 10 minutes, turning once, until charred. Remove from the heat and when cool enough to handle, cut in large dice and place in a blender with the tomatoes, serranos, garlic and chipotle. Purée until smooth.
- Heat the canola oil in a heavy saucepan or skillet over medium-high heat until a drop of the puree sizzles immediately on contact. Add the purée, season to taste with salt and cook, stirring often, until the sauce darkens and thickens, leaving a canal when you run the cooking spoon across the bottom of the pan, about 15 minutes. If you want a thinner sauce, thin out with water as needed. Remove from heat. Taste and adjust salt.
- Warm the tortillas. Stir some of the salsa (to taste) into the vegetables. Spoon onto the tortillas, sprinkle on the cheese and serve, with more salsa as desired.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 792 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN SOFT TACOS
My family loves these tacos. The chicken filling cooks in the slow-cooker, so it's convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner's ready in minutes. The chicken also makes a great topping for salad. -Cheryl Newendorp, Pella, Iowa
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours., Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.
Nutrition Facts : Calories 749 calories, Fat 29g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 1454mg sodium, Carbohydrate 64g carbohydrate (6g sugars, Fiber 5g fiber), Protein 52g protein.
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