It’s Taco Tuesday, a day just about everyone loves. We know that a lot of you are also sticking to stricter diets, which may complicate enjoying a taco. Thankfully, this mushroom and garlic taco recipe is vegan-friendly, dairy free, and it won’t add on too many carbs and calories.
- Four and half cups of sliced mushrooms
- Half a cup of fresh, chopped cilantro
- Pair of tablespoons of olive oil
- A tablespoon of lemon juice
- Four minced garlic cloves
- Black pepper (freshly ground)
- A minced jalapeño
- Half a teaspoon of sea salt
Scoop out the mushroom insides after washing and drying them and then slice them evenly.
Use a large pan over medium heat, add the pair of tablespoons of olive oil, add the mushrooms, and then mix it all together.
Add the pepper, salt, and garlic. You’ll notice that the mushrooms will begin to release juice. Stir every so often so that no sticking occurs. Cook the mushrooms for about six minutes prior to adding the jalapeño.
Allow everything to cook until the juice has begun to evaporate from the pan, then take it out of the heat. Add the lemon juice, mix everything, use the chopped cilantro for garnish, and you’re ready to serve.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.