This is a spin on a standard street taco, except I’ve substituted the meat for mushrooms and a bell pepper. This is another one of those dishes that you could easily add pork or beef to if you’re not interested in keeping it vegetarian. Conversely, you could drop the cheese and make this a vegan street taco.
It’s incredibly easy to make with minimal stove-work. Most of your time is spent chopping up the veggies.
Time: 20 Minutes
Serves: 4 Tacos
- Red Onion (1/2 cup)
- Roma Tomato (1)
- Mushrooms (1/2 cup)
- Red Bell Pepper (1/2)
- Avocado (1 small)
- Cilantro (1 bunch)
- Corn Tortillas (4)
- Shredded mozzarella cheese (1/3 cup)
- Salt (to taste)
- Salsa Verde (your favorite brand)
Start by chopping your onion, mushrooms and bell peppers. Given how many different ingredients you’ll be adding to some fairly small tortillas, try to chop these down pretty small. I left the bell peppers in slices to help add to the color of the dish, but when I make these again, I’ll dice them as well.
Heat a skillet to medium and add a couple tablespoons of olive oil. Drop your onions, mushrooms, and bell peppers in at the same time. Leave uncovered and stir every minute or so. It should take about 10 minutes to finish or until the onions have become clear and the mushrooms have shrunk down.
While that’s cooking, we can work on slicing up the tomato, avocado, and cilantro. I salted the avocado slices, but it’s really not necessary. I will say, the salt combining with the sweetness of the bell peppers was probably my favorite thing about these tacos.
Throw your tortillas on a clean skillet until they’ve started to brown a bit or throw them in the microwave for 20 seconds (gasp!). Then load them up with a mix of everything. I used the warm veggies as the base and then topped that with the rest.
Finally, add the salsa and mozzarella. Or, if you prefer your tacos vegan (shown below), leave the cheese at the store.