Mushroom Tacos with Salsa Verde

Avocado Salsa Verde

1 large, ripe avocado, peeled, pitted and cut in ½-inch dice

⅓ cup diced tomato

2 tablespoon finely chopped onion

½ teaspoon seeded and minced Serrano chile

½ teaspoon minced garlic

1 tablespoon lemon or lime juice

2 tablespoons chopped cilantro

¼ teaspoon sugar

Tacos

2 tablespoons olive oil

¼ pound 85 percent lean ground beef

¾ pound white button mushrooms

¾ pound cremini mushrooms

2 cups julienne of sweet onions

1 tablespoon minced garlic

4 tablespoons ground chili pepper

Salt and pepper if necessary

Lime juice to taste

8 corn tortillas

1 cup shredded green cabbage

2 tablespoons chopped cilantro

4 tablespoon cotija cheese, grated (or Jack cheese or queso fresco)

For the Avocado Salsa Verde: Combine all salsa ingredients and refrigerate for at least 1 hour.

For the tacos: Heat a saute pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Saute 3-5 minutes until browned.

Chop mushrooms to about the size and texture of ground beef and cook in a separate pan with 2 tablespoons olive oil for 3-5 minutes. Stir beef into the mushrooms and set aside.

Heat the pan used for ground beef over medium-high heat. Add onions and sauté until golden brown; add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper and cook 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.

In a large bowl, toss shredded cabbage with salt, pepper, lime juice and cilantro.

To serve: Place 2 tablespoons shredded cabbage on a tortilla, and top with 2 tablespoons mushroom mixture. Top with a generous tablespoon of avocado salsa and sprinkle with Cotija cheese to taste.

Serves eight.

Nutrition values per serving: 270 calories, 12 g fat (3 g saturated), 27 g carbohydrates, 4 g fiber, 11 g protein, 20 mg cholesterol, 70 mg sodium.

Culinary Institute of America