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My review
Mushroom Tacos
7
Stephen Williams
"These tacos are the best ever! You can use beef or venison. The mushroom trick helps cut back on meat, and you don't even realize it, making this recipe a much healthier and tasty option."
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Ingredients
40 m servings 238Original recipe yields 8 servings (8 tacos)
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- US
- Metric
Directions
{{model.addEditText}} Print- Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
- Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
- Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.
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Footnotes
- Cook's Notes:
- You can use beef in place of venison. Feel free to use mozzarella cheese in place of blue cheese, if you prefer. You can substitute chard for cabbage, as well. If you do, add the chopped stems to the saute pan with the onions.
- You might want to add a touch of BBQ sauce to the sauteed meat.
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Reviews
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12/4/2018
Made as written using venison and these turned out pretty good. I found blue cheese to be an odd cheese to use in tacos but then again, I am not a fan of blue cheese. I did use it for my husband...