Ingredients
Scale
- 1 Tbsp olive oil
- 16 oz baby portabella mushrooms, sliced
- 1/2 red onion, sliced
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 cup white wine
- 8 corn tortillas
- 4 oz cotija cheese
- 1/2 cup fire roasted salsa
- 1/2 cup sour cream
- Spicy mayo, to taste
- 2 cups arugula
Instructions
- Heat corn tortilla in your skillet until warm, them remove to a tortilla warmer or plate covered with paper towel. Hold warm while moving on.
- Heat large skillet over medium-high. Pour in olive oil and allow to heat. Add sliced mushrooms and red onion and stir around to coat in olive oil. Allow a couple minutes to soften before seasoning with kosher salt, black pepper and garlic powder.
- Mushrooms will release liquid and then reabsorb them, allow this to happen. Once liquid is absorbed, cook for another 2-3 minutes to brown the mushrooms a bite. Add white wine and scrape up any bits from the bottom of the pan. Cook for 1-2 minutes more then remove from heat.
- Place about 1/4 cup of the mushroom/onion mixture in the middle of the tortilla. Add fire roasted salsa on one side of the tortilla. Mix together sour cream and sriracha and place a dollop on the taco. Finish with cotija cheese and arugula. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Vegetarian Tacos, Mushroom Tacos, Taco Recipe