Tacos de Hongos

Tacos de Hongos are a delightful Mexican street food featuring sautéed mushrooms wrapped in warm corn tortillas. This dairy-free snack is packed with flavor and perfect for any occasion.

Ingredients

• Corn tortillas - 4 small
• Mixed mushrooms (shiitake, cremini, button) - 200 grams, sliced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red onion - 1 small, diced
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1, sliced (for topping)
• Salsa (optional) - to taste

Steps

1. Heat olive oil in a skillet over medium heat.
2. Add the diced red onion and sauté for 2-3 minutes until translucent.
3. Add minced garlic and sauté for an additional 1 minute until fragrant.
4. Add the sliced mushrooms to the skillet, season with salt and black pepper, and cook for about 5-7 minutes until the mushrooms are tender and browned.
5. Stir in the lime juice and chopped cilantro, mixing well.
6. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
7. Assemble the tacos by placing the mushroom mixture on each tortilla and topping with avocado slices and salsa if desired.
8. Serve immediately and enjoy your Tacos de Hongos!

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which can help reduce inflammation.
• High in fiber, aiding digestion and promoting a healthy gut.

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