Low Iodine Classic Mushroom Tacos

Total time35 min

Prep time15 min

Cook time20 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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