Chili Lime Mushroom Tacos

Chili Lime Mushroom Tacos

Can’t Stop the Beet Juice Reading Chili Lime Mushroom Tacos 3 minutes Next Mexicali Black Beans

This recipe is gluten free This recipe will make enough mushrooms for 2-4 tacos, depending on size. However, you will probably have some salsa and guac left over, so you might want to have some more mushrooms on hand, in case a 2nd batch is in order. Also, I love spicy food, but if you prefer less or no heat, you can reduce or remove the spicy ingredients. And remember, removing the seeds from a chili pepper greatly reduces its heat.

Taco Ingredients:

  • 1 package of organic corn tortillas
  • Chili Lime Mushrooms, recipe follows
  • Roasted Tomato Chipotle Sauce, recipe follows
  • Rich’s Greatest Guac(amole), recipe follows
  • Thinly shredded cabbage

Chili Lime Mushrooms:

  • One 8 oz. package of white or Cremini (Baby Bella) mushrooms, sliced
  • 2/3 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1-2 tsp. chili powder, or to taste
  • 1 lime, juiced
  • Pinch of sea salt to taste
  • ½ T. coconut oil, for sautéing
In a medium sauté pan, heat oil over medium-low heat. Add onions and mushrooms, and sauté for 3-4 minutes. Next add garlic, chili powder, salt, and juice from half the lime, and sauté for another 3-4 minutes. When the mushrooms are fully cooked, squeeze the juice of the other half of the lime into the pan. Stir, and remove from heat.

Roasted Tomato Chipotle Sauce:

  • 3 medium tomatoes, stems removed, and sliced in half horizontally
  • 1 medium onion, peeled, and cut into ½ inch slices
  • 1 dried chipotle chili, or 1 chipotle in adobo sauce, or ¼-½ tsp. ground chipotle
  • 1 clove garlic
  • 1 tsp. sea salt, or to taste
Pre-heat oven to 400 degrees. Roast tomato and onion slices for 40-45 minutes, turning the onion several times to prevent burning. In the meantime, if using a dried chipotle chili, soak the pepper in warm water for 10-15 minutes. Then slice the pepper in half and remove the seeds, unless you prefer it more spicy, in which case leave them in. *If using chipotle in adobo or ground chipotle, you don’t have to worry about this step. Remove the tomatoes and onions from oven, and let cool for 5 min. Add all the ingredients to a blender or food processor, and blend to your desired texture. Taste for seasoning, and enjoy. *To make the sauce completely mild, you can substitute 1 tsp. of smoked paprika for the chipotle.

Rich’s Greatest Guac(amole):

  • 2 ripe avocados, skins and seed removed
  • 1/3 cup red onion, finely diced
  • ¼ cup chopped cilantro leaves
  • ½ - 1 jalapeño pepper, finely chopped (seeds removed if less heat is preferred)
  • 1 T. lime juice
  • ½ - 1 tsp. sea salt, or to taste
Mix all ingredients, lightly mashing the avocado to still leave the guacamole slightly chunky.

Taco Assembly:

Spread some guac onto a warmed tortilla, followed by some mushrooms. Spoon on some chipotle sauce, and top with shredded cabbage and a few cilantro leaves. Take a large bite, and enjoy!

Ingredients

1 package of organic corn tortillas
Chili Lime Mushrooms, recipe follows
Roasted Tomato Chipotle Sauce, recipe follows
Rich"™s Greatest Guac(amole), recipe follows
Thinly shredded cabbage

Chili Lime Mushrooms:
One 8 oz. package of white or Cremini (Baby Bella) mushrooms, sliced
2/3 cup red onion, finely chopped
2 cloves garlic, minced
1-2 tsp. chili powder, or to taste
1 lime, juiced
Pinch of sea salt to taste
½ T. coconut oil, for sauteing

Roasted Tomato Chipotle Sauce:
3 medium tomatoes, stems removed, and sliced in half horizontally
1 medium onion, peeled, and cut into ½ inch slices
1 dried chipotle chili, or 1 chipotle in adobo sauce, or ¼-½ tsp. ground chipotle
1 clove garlic
1 tsp. sea salt, or to taste

Rich"™s Greatest Guac(amole):
2 ripe avocados, skins and seed removed
1/3 cup red onion, finely diced
¼ cup chopped cilantro leaves
½ - 1 jalapeno pepper, finely chopped (seeds removed if less heat is preferred)
1 T. lime juice
½ - 1 tsp. sea salt, or to taste

Directions

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