Vegetarian Tacos

My little brother is a vegan (“little” as in 6’4” tall) . Vegetarianism is one thing, but veganism takes it to an entirely different level. I love cooking for him because it presents a cooking challenge. Like “Cutthroat Kitchen” but without the timer. Not too long ago, he came into town, and I made him Tacos de Champiñones en Salsa Roja, or Mushroom in Red Salsa Tacos. For short, I’m calling these Vegetarian Tacos.

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You start with the portobello mushrooms. The texture of the mushrooms is why vegetarians use them in their dishes. It resembles meat without killing something that had a pulse, a mouth or eyes (excluding potatoes, of course). If you can’t find them at the store, BUY THEM dried and reconstitute them.

From here, I sauteed them then let them simmer in red salsa. The beauty about using mushrooms is that they soak up the flavors of whatever they are cooking in – They are the “culinary chameleons” of the kitchen. In this case, they soak up the red salsa flavor. Yum! You can BUY salsa already made, or use MY RECIPE. I personally like to make my own salsa. That way, I know what’s in it, and I can adjust the heat level. Mild vs. Screaming Hot Volcano Style. Fyi, I added a tomato just for kicks.

I’m calling these Vegetarian Tacos and not Vegan Tacos for a couple of reasons. One, if you use flour tortillas, know that some are made with lard, as in pig fat. Or, you will find that some flour tortillas are made with butter and not lard. If there’s a vegan at your table, go with Corn Tortillas. Lastly, you can adapt this recipe and sprinkle some Cotija Cheese on the top.

You can round this meal out by serving a side salad, corn on the cob, or refried beans. I highly suggest adding some avocado salsa on top. These Vegetarian Tacos are full of delicious flavors and perfect for Meatless Monday and Taco Tuesday. Hope you enjoy!

Vegetarian Tacos

Skip the meat with these Vegetarian Tacos. So flavorful and so delicious. You won’t miss the meat at your next Mexican food fiesta. Enjoy!

5 from 1 vote

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Course: Dinner

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 8

Author: Maggie Unzueta

Ingredients

• 2 portobello mushrooms diced
• 2 tablespoons olive oil
• 1 ripe tomato diced
• ¼ onion diced
• 1 garlic finely minced
• 1 tbspn Salt
• 1 tspn Pepper
• ½ cup your favorite red salsa
• 1 dozen corn tortillas
• Cilantro chopped (garnish)
• Avocado salsa optional
• Cheese optional

Instructions

• In a large skillet, heat olive oil.
• Add mushrooms, tomato, onion, garlic, salt and pepper.
• Stir for 4-5 minutes.
• Add red salsa.
• Bring to a simmer.
• Cover and cook for 10 minutes.
• Meanwhile, warm up the tortillas.
• To assemble, add mushroom mixture to the center of the tortilla.
• Top with salsa, cheese (if using), and cilantro.
• Enjoy!

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