![Mushroom-Beef-Tacos-Salsa-Cotija-Cheese-jm-farms-recipes](https://jmfarms.com/SHROOMS/wp-content/uploads/2023/05/Mushroom-Beef-Tacos-Salsa-Cotija-Cheese.jpeg)
Mushroom and Beef Tacos with Salsa and Cotija Cheese
- Servings
12
- Ingredients
17
- Prep Time
10
- Total Time
25
![Mushroom pasta ingredients: penne, mushrooms, a jug of cream, pe Mushroom pasta ingredients: penne, mushrooms, a jug of cream, pe](https://jmfarms.com/SHROOMS/wp-content/uploads/elementor/thumbs/mushroom-pasta-ingredients-penne-mushrooms-a-jug-of-cream-pe-q5tykgikrbrhllqmchzcde2e9nq6uadkq41l4so934.jpg)
Directions
- Heat a 10 inch sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt.
- Sauté the onions over medium heat until golden brown. Add the garlic and cook until fragrant. Stir in the mushroom-beef mixture and chile powder. Sauté 2 to 3 minutes until the flavors meld and warm through. Stir in the cilantro and adjust the seasonings with salt, pepper, and lime juice. Keep warm.
- To assemble: Place 1 tablespoon of shredded cabbage on a warm taco shell. Top with 2 tablespoons of mushroom and meat mixture. Top with a generous tablespoon of salsa, a slice of avocado, some cotija cheese, lime juice, and a sprig of cilantro.
- Heat a 10 inch sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt.
Ingredients
- 2 tablespoons vegetable oil
- 1 cups diced onions
- 1/2 tablespoons minced garlic
- 1 pound mushroom and meat mixture
- 1 tablespoon chile powder blend
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
- ground black pepper, to taste
- lime juice, to taste about 2 tablespoons
- 12 fresh corn tortillas taco shells, warmed
- 1 cup finely shredded green cabbage
- 1/2 cup salsa of your choice
- 1 avocado cut into 12 slices
- 6 ounces grated cotjia cheese (or Monterey jack cheese)
- Ground black pepper, to taste
- Lime juice, to taste
- 12 cilantro sprigs for garnish
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