Enjoy this filling yet healthy alternative to your favorite Mexican dinner.
5 pieces tomatoes, chopped
2 cloves garlic, chopped
2 medium onion, chopped
1 small cilantro (wansoy)
salt, to taste
pepper, to taste
1 table spoon cooking oil
1 table spoon garlic, chopped
450 grams mushrooms, chopped (We used a mix of oyster, shiitake, and shimeji.)
2 table spoon taco seasoning
6 pieces taco shells
chili flakes, Optional
hot sauce, Optional
sour cream, Optional
Prepare the salsa by chopping 5 tomatoes, 2 cloves garlic, 2 medium onions, and a small sprig of cilantro.
Mix together in a bowl, then add the juice of half a lemon. Season to taste. Set aside.
Drizzle oil in a skillet over medium heat. Sauté 1 tablespoon chopped garlic until golden.
Add 450 grams chopped mushrooms (we used a mix of oyster, shiitake, and shimeji). Cook for 5 minutes until tender.
Add 2 tablespoons McCormick taco seasoning and the juice of half a lemon. Cook for 3 more minutes.
Add chili flakes, if preferred. Fill 6 taco shells with mushrooms; top with salsa and shredded cheddar cheese.
Serve with hot sauce and sour cream, if preferred.
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