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VEGAN TACOS DE LENGUA
Ingredients
For the "tongue:
- 1 lb. mixed mushrooms such as shiitake, oyster, and portobello, chopped
- 1 tbsp. vegetable oil
- 1/2 onion diced
- 3 garlic cloves minced
- 1 tbsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh cilantro
For the tacos:
- 12-16 small corn tortillas
- 1/2 onion diced
- 1-2 jalapeño peppers sliced
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped mushrooms, and sauté until they are browned and slightly crispy, about 10-15 minutes.
- Add the diced onion and minced garlic to the skillet, and sauté for another 5-7 minutes, until the onion is translucent.
- Add the smoked paprika, cumin, dried oregano, salt, and black pepper to the skillet, and stir to combine with the mushroom mixture. Sauté for another 2-3 minutes, until the spices are fragrant.
- Stir in the chopped cilantro, and remove the skillet from the heat.
- Warm the corn tortillas in a separate skillet or in the oven.
- Assemble the tacos by spooning the mushroom mixture onto each tortilla, and topping with diced onion and sliced jalapeño.
- Serve the tacos hot, with lime wedges on the side for squeezing over the top.
Notes
NUTRITIONAL FACTS:
Calories: 270 | Total Fat: 8g | Total Carbohydrates: 47g | Dietary Fiber: 10g | Protein: 9g
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