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Main Dish / Vegetarian / Plant-based / Vegan
Mushrooms make a great filling for tacos and quesadillas because of their “meaty” and full flavor. The Mexican spices add a little bit of a kick to this easy and creative meal.
Yield: 6-8 tacos
Recipe by Juan Rodriguez, Blue Zones Project Fort Worth
Rodriguez is head chef and owner of Magdalena’s Catering and Events in Fort Worth, Texas.
1 lb cremini mushrooms
½ yellow or red onion, diced
2 garlic cloves
1-2 tablespoons paprika
1 tablespoon cumin
½ tablespoon cayenne
¼ cup cilantro
2 tablespoons white vinegar
¼ cup olive oil
Salt and pepper, to taste
Note: Get creative with your toppings—from black beans and corn salsa, cabbage tossed in oil and lime juice to pickled carrots or tropical fruits like mango and pineapple.