Mushroom Tacos with Jalapeño Cilantro Drizzle

Something Extra Winter 2015

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Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Mushroom Tacos

Mushroom Tacos with Jalapeño Cilantro Drizzle
Jalapeño Cilantro Drizzle:
2 cups lightly packed fresh cilantro leaves
1/4 cup extra virgin olive oil
1½ tbsp. lime juice
2 cloves garlic
1 small jalapeño pepper, stemmed, seeded and sliced
Salt to taste

2 cups flour
2 tbsp. shortening
3/4 tsp. sea salt
1/2 tsp. baking powder
2/3 cup water

Mushroom Pasilla Filling:
2 tbsp. butter
1 large white onion, sliced 1/4-inch thick and quartered
2 pasilla peppers
2 cloves garlic, minced
1 (8-oz.) package baby bella mushrooms
1/2 tsp. chili powder
Sea salt to taste
3/4 cup crème fraîche (in our Deli)
8 lime wedges

Prep: 45 minutes, Rest: 30 minutes, Cook: 40 minutes, Serves: 6

1. Puree all drizzle ingredients in a small blender or food processor; season with salt. Cover and refrigerate until ready to serve.

2. To prepare tortillas, stir together flour, shortening, sea salt and baking powder in a medium bowl with a fork until shortening is in small pieces. Stir in water to make a soft dough. Cover and let rest for 30 minutes. Roll into 1-inch balls and roll very thinly on a lightly floured board. Cook in a hot skillet for a few minutes on each side or until lightly blistered. Keep warm.

3. Melt butter in a very large skillet over medium heat. Add onion and cook, stirring frequently, for 20 minutes. While onions are cooking, cook peppers under the broiler until blackened on all sides. Place in a paper bag and let stand for 5 minutes. Carefully remove stems and seeds and cut pepper into bite-size strips. Add peppers, garlic, mushrooms and chili powder to skillet with onions; cook until mushrooms are softened, then season with salt.

4. Spread tortillas lightly with crème fraîche and top with mushroom filling and jalapeño cilantro drizzle. Serve with lime wedges.

Nutritional Information:
455 calories, 7 g protein, 30 g total fat (13 g sat.), 40 g carbohydrate, 3 g fiber, 2 g sugar, 35 mg cholesterol, 354 mg sodium, 12 points


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