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Mushroom and Beef Tacos with Salsa and Cotija Cheese

July 21, 2017
Serves 12 - 2 tacos per person

Recipe courtesy of the Culinary Institute of America and the Mushroom Council.


  • 1 Tablespoon
    vegetable oil
  • 1 Cup
    diced onions
  • 1/2 Teaspoon
    minced garlic
  • 1 Pound
    mushroom and meat mixture*
  • 1 Tablespoon
    chili powder blend
  • 1 Tablespoon
    chopped cilantro
  • 1 Teaspoon
  • ground black pepper, to taste
  • lime juice, to taste
  • 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


  1. * Mushroom and meat mixture recipe.

  2. 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.

  3. 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.


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