Monday, January 24

Chipotle Mushroom Tacos

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

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

Crumbled feta
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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