This is a fun healthy take on tacos. Inspired by a recipe in Martha Shulman's Recipes for Health - an excellent cookbook for anyone looking to cook healthier in the New Year. We served this with a side of Spanish rice.
Makes 4 - 6 tacos
Ingredients
1 tbsp grapeseed oil
1 large shallot, thinly sliced
1 lb mushrooms (any variety - I used cremini), sliced
1/2 tsp salt
1/2 chipotle chile in adobo sauce - finely chopped
2 garlic cloves, pressed
2 tbsp cilantro, chopped
4-6 tortillas
Garnishes
Crumbled feta
Salsa
Guacamole
Sour Cream
Heat oil in a non-stick skillet over medium heat. Add shallot cook until tender - about 2 minutes. Add mushrooms and cook until starting to brown - about 3 minutes. Add salt, chipotle pepper, and garlic - stir well. Continue to cook, stirring frequently, until all the liquid in the skillet has evaporated for the most part - about 5 to 10 minutes. Stir in cilantro and turn off heat.
Serve with heated tortillas and your choice of garnishes.
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