Eosinophilic Esophagitis Friendly Classic Mushroom Tacos
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Learn more →Ingredients
4 servings
For the mushroom filling
- 8 oz cremini mushrooms, sliced ¼ inch thick
- 8 oz portobello mushrooms, stems removed, sliced ¼ inch thick
- 2 tbsp olive oil
- ½ medium white onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ¼ tsp salt, plus more to taste
- 1 tbsp fresh lime juice
For serving
- 8 small corn tortillas
- ½ cup fresh cilantro leaves
- ½ medium white onion, finely diced
- 1 lime, cut into wedges
- ½ cup salsa verde or red salsa
- 1 medium avocado, sliced (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
- 2
Add the cremini and portobello mushrooms to the skillet in a single layer — work in two batches if they crowd the pan — and cook undisturbed for 3 minutes, until the undersides are golden. Stir and continue cooking until the mushrooms have released their liquid and that liquid has evaporated, about 4–5 minutes more.
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