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
BEEF SOFT TACOS
Make and share this Beef Soft Tacos recipe from Food.com.
Provided by John Clotfelter
Categories Cheese
Time 15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
- Heat skillet to med/low heat.
- Add beef mixture and water to the pan.
- Brown the beef, breaking it up as it cooks.
- Heat the tortillas in the microwave, wrapped in damp paper towels.
- Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.
MUSHROOM TACOS
Simple (modified to vegan) tacos made from mushroom, onions, garlic, and your choice of peppers. Piled onto corn or flour tortillas, as a taco, or rolled into a burrito, is how my niece (the Vegan) has been enjoying this dish. The butter was replaced with a vegan alternative, so that she could have her tacos along with the family (Omnivores). I had vegan rice and beans for her as well. May also be used as a side dish with tamales or enchiladas, and such. Found in the book "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" By Roberto Santibanez & JJ Goode.
Provided by Margaret Gandara
Categories Vegetable
Time 35m
Yield 10 tacos, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large heavy pan over high heat. When it shimmers, add the onions, chilies, and garlic. Cook, stirring frequently, until the onions are translucent, about 2 minutes.
- Add the mushroom, toss very well to coat in the oil, and cook, stirring occasionally, until the mushrooms are cooked through and lightly browned, 12 to 15 minutes. Add the salt and cook for 2 more minutes, then stir in the butter and epazote until the butter has melted. Season to taste with additional salt.
- Serve with warmed tortillas, if being used. Add a complimentary, favorite topping, or serve as a side dish.
- If non-vegan, you may use crumbled Queso Fresco, or any complimentary cheese,or cream, as a garnish/topping.
- Garnishes to try: Pickled jalapeno chilies, salsas, avocados, etc.
Nutrition Facts : Calories 41.7, Fat 0.4, SaturatedFat 0.1, Sodium 705.3, Carbohydrate 7.5, Fiber 1.9, Sugar 3.8, Protein 4
MUSHROOM TACOS
Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like.
Provided by Martin
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 27m
Yield 3
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
- Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 33.2 g, Fat 11 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.2 g
More about "soft tacos with mushrooms and cabbage recipes"
EASY MUSHROOM TACOS - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
4.3/5 (3)Total Time 25 minsCategory MainCalories 222 per serving
- Remove the stems and gills from the mushrooms: Cut the stems off completely off from the base of the portobella mushroom cap if they're still attached. Then, remove the dark, flaky gills by holding the mushroom in one hand and sticking the tip of a spoon into the gills with the other hand. Pry them up and away from the base as best you can. You should then be able to slide the side of the spoon all the way down and remove the gills in larger sections. (Do the best you can here. They don't have to be completely and cleanly removed.)
- Quickly marinate mushrooms: Slice the mushrooms into long strips and transfer them to a large mixing bowl. Add the olive oil, lime juice, cilantro, garlic, chile powder, salt, cumin, and oregano. Toss to combine.
- Cook the mushrooms: Heat a large nonstick skillet over medium-high heat. Add the marinated mushrooms and cook for 10 minutes, stirring occasionally. Transfer the mushrooms to a medium bowl or plate and set aside.
- While the mushrooms are cooking, make the slaw: In a large mixing bowl, add the cabbage, mayonnaise and cilantro. Toss to combine. Refrigerate until ready to assemble tacos.
MUSHROOM TACOS | THE BEST VEGETARIAN TACO RECIPE
From wellplated.com
5/5 (4)Total Time 40 minsCategory Main CourseCalories 327 per serving
- Heat 1 tablespoon oil in a large, deep dutch oven or wok over medium high. Add the chopped tofu “sausage” or chicken/turkey sausage. Cook until brown on all sides, about 5 to 6 minutes. Remove to a plate and set aside.
- Add the remaining 1 tablespoon olive oil. Once hot, add the cabbage, mushrooms, and 1/3 cup water. It will seem like a ridiculous amount of cabbage, but it will cook down significantly. Let cook until the cabbage is tender and the mushrooms are browned, soft, and have given up their liquid, about 15 minutes, stirring often at first so that the cabbage at the bottom of the pan browns but does not burn. If at any point the mixture starts to become dry and stick to the bottom, splash in a little more water as needed.
- Add the garlic, ginger, and white and light green parts of the green onions. Cook, stirring constantly, until very fragrant, about 1 minute.
- Add the sauteed tofu or sausage, rice vinegar, hoisin, soy sauce, chili paste, and remaining 2 tablespoons water. Stir until everything is warmed through and combined. Taste and adjust seasoning as desired. Stir in the peanuts and remove from heat and sprinkle with reserved dark green onions. Pile inside warm tortillas and enjoy hot with a sprinkle of extra peanuts.
MUSHROOM TACOS - THE BEST VEGAN TACOS | LIFE MADE …
From lifemadesweeter.com
EPIC VEGETARIAN TACOS RECIPE - COOKIE AND KATE
From cookieandkate.com
EASY MUSHROOM TACOS (MEAT-FREE TACOS) - ALPHAFOODIE
From alphafoodie.com
PORTOBELLO MUSHROOM TACOS RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY MEAT AND MUSHROOM TACOS ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
EASY AND DELICIOUS MUSHROOM TACOS - TASTES BETTER FROM …
From tastesbetterfromscratch.com
CRISPY MUSHROOM STREET TACOS WITH FARM RICH - THE …
From thebakingfairy.net
BLACK BEAN MUSHROOM TACOS – GOODNESS AVENUE
From goodnessavenue.com
SOFT TACOS WITH MUSHROOMS AND CABBAGE RECIPE | RECIPE | SOFT …
From pinterest.co.uk
SOFT TACOS WITH MUSHROOMS, CABBAGE AND CHIPOTLE RANCHERA SALSA
From health-okhealth.blogspot.com
PORTOBELLO MUSHROOM TACOS RECIPE - THE EDGY VEG
From theedgyveg.com
SHIITAKE MUSHROOM SOFT TACOS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
MUSHROOM ‘ASADA’ TACOS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
MUSHROOM VEGGIE TACOS RECIPE - PLANT BASED COOKING
From plantbasedcooking.com
MUSHROOM TACOS WITH ONIONS AND GARLIC - RICK BAYLESS
From rickbayless.com
EASY MUSHROOM TACOS - 5 INGREDIENTS - VEGAN | CHELSEY AMER
From chelseyamernutrition.com
MUSHROOM TACOS - THE SPRUCE EATS
From thespruceeats.com
ADOBO MUSHROOM TACOS RECIPE | BON APPéTIT
From bonappetit.com
SOFT TACOS WITH MUSHROOMS AND CABBAGE | RECIPE CART
From getrecipecart.com
SOFT TACOS WITH MUSHROOMS AND CABBAGE - DINING AND COOKING
From diningandcooking.com
TACOS: HONGO Y GARBANZO; MUSHROOM & CHICKPEA
From vegicano.com
MUSHROOM BEEF TACOS - REAL: THE KITCHEN AND BEYOND
From realthekitchenandbeyond.com
WILD OYSTER MUSHROOM TACOS WITH PURPLE CABBAGE SLAW
From veryveganval.com
SOFT TACOS WITH CABBAGE & MUSHROOM SAUTE
From blog.cheerfulhabits.com
BAJA "FISH" TACOS MADE WITH MUSHROOMS - EATCAULIPOWER.COM
From eatcaulipower.com
SHITAKE MUSHROOM TACOS - EARTHBACON
From earthbacon.com
10 BEST MEXICAN SOFT TACOS RECIPES - YUMMLY
From yummly.com
SMOKY CHIPOTLE MUSHROOM TACOS - THE LAST FOOD BLOG
From thelastfoodblog.com
TERIYAKI MUSHROOM TACOS WITH RED CABBAGE SLAW - THE COOK & HIM
From thecookandhim.com
MUSHROOM "CARNITAS" TACOS - THE EARTH KITCHEN
From theearthkitchenblog.com
BBQ PULLED MUSHROOM TACOS RECIPE - BEET AND TWO VEG
From beetandtwoveg.com
EASY MUSHROOM TACOS – A COUPLE COOKS
From acouplecooks.com
VEGAN CAULIFLOWER TACOS WITH MUSHROOMS - KNOW YOUR PRODUCE
From knowyourproduce.com
10 BEST SOFT TACOS WITH GROUND BEEF RECIPES - YUMMLY
From yummly.com
EASY FRIED CABBAGE RECIPE (WITH MUSHROOMS) - MIRLANDRA'S KITCHEN
From mirlandraskitchen.com
20 MINUTE MUSHROOM TACOS | VEGETARIAN MEXICAN RECIPE - NERD …
From nerdchefs.com
ROASTED MUSHROOM TACOS WITH RED CABBAGE SLAW (VEGAN)
From growingupbilingual.com
MUSHROOM SOFT TACOS WITH PARMESAN CHEESE (SHE: CATHY)
From oneshetwoshe.com
SOFT TACOS WITH MUSHROOMS AND CABBAGE RECIPE | RECIPE | STUFFED ...
From pinterest.ca
You'll also love