Tacos de Tinga de Setas

Tacos de Tinga de Setas feature succulent, smoky mushrooms simmered in a rich, spicy tomato sauce, wrapped in warm corn tortillas. This vegan delight is perfect for those craving authentic Mexican flavors without any meat.

Ingredients

• Oyster mushrooms - 200 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Smoked paprika - 1 teaspoon
• Chipotle pepper in adobo sauce - 1, minced
• Tomato sauce - 200 milliliters
• Vegetable broth - 100 milliliters
• Salt - to taste
• Black pepper - to taste
• Corn tortillas - 4
• Fresh cilantro - for garnish
• Lime wedges - for serving

Steps

1. Heat the olive oil in a skillet over medium heat. Add the sliced onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic, smoked paprika, and chipotle pepper, and cook for another 2 minutes until fragrant.
3. Stir in the oyster mushrooms and cook for about 5 minutes until they begin to soften.
4. Pour in the tomato sauce and vegetable broth, and season with salt and black pepper. Stir well to combine.
5. Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken, stirring occasionally.
6. While the tinga is simmering, warm the corn tortillas in a separate pan or microwave until pliable.
7. To serve, fill each tortilla with the tinga de setas, garnish with fresh cilantro, and offer lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms and tomatoes, supporting overall health.
• High in fiber, which aids digestion and promotes a feeling of fullness.

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