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Mushroom and Vegetable Tacos

 
One serving costs about $0.64

$0.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 gluten-free,dairy-free,gluten free,dairy free side dish Mexican
spoonacular Score:24%

Spoonacular Score: 24%

 

The recipe Mushroom and Vegetable Tacos could satisfy your Mexican craving in roughly 45 minutes. This recipe serves 12 and costs 64 cents per serving. Watching your figure? This gluten free and dairy free recipe has 148 calories, 3g of protein, and 10g of fat per serving. This recipe from Foodista has 1 fans. If you have water, iceberg lettuce leaves, mushrooms, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Try Portobello mushroom Tacos, Mushroom & Gouda Tacos, and Chicken and Mushroom Tacos for similar recipes.

Mexican works really well with Riesling, Sparkling rosé, and Pinot Noir. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.

Vintners Reserve Riesling 10 Liter Wine Making Kit



» Get this wine on Amazon.com

Ingredients

Servings:
1
1  carrot
carrot
4
4  iceberg lettuce leaves
iceberg lettuce leaves
1 lb
1 lb mushrooms
mushrooms
6 Tbsps
6 Tbsps olive oil
olive oil
2 cups
2 cups onion
onion
1.24 oz
1.24 oz taco seasoning mix
taco seasoning mix
12
12  taco shells
taco shells
0.25 cups
0.25 cups water
water
1 medium
1 medium zucchini
zucchini
1  carrot
1
carrot
4  iceberg lettuce leaves
4
iceberg lettuce leaves
1 lb mushrooms
1 lb
mushrooms
6 Tbsps olive oil
6 Tbsps
olive oil
2 cups onion
2 cups
onion
1.24 oz taco seasoning mix
1.24 oz
taco seasoning mix
12  taco shells
12
taco shells
0.25 cups water
0.25 cups
water
1 medium zucchini
1 medium
zucchini

Equipment

food processor
food processor
baking pan
baking pan
food processor
food processor
baking pan
baking pan


Instructions

  1. Heat the oil in a large non-stick frying pan over medium-high heat. Add onion and mushrooms; cook and stir for 3-4 minutes or until lightly browned. Add carrot, zucchini, taco seasoning mix and water, cook and stir to mix well. Lower heat to medium, cover and cook about 4 minutes or until vegetables are tender. Uncover and bring to boil until juices evaporate. To serve, place about cup (50 mL) filling in each taco shell and top with lettuce and garnish if desired with tomato. Serve with guacamole if desired.
  2. Makes 12 tacos
  3. Tips: To save time, buy pre-sliced mushrooms and grate carrot and zucchini in food processor. To warm taco shells separate and place the shells onto a baking tray and heat in 350F (180) for 10 minutes or until hot.
  4. Variation: Taco Salad: Reduce oil to 1 tbsp (15 mL); add lb (250 g) lean ground beef with onion and cook, stirring often until beef is browned; then add mushrooms, carrot and zucchini and continue as directed above. Serve hot mixture over salad greens; top with sour cream and chopped green onions. Garnish plate with tomato wedges and taco chips.
  5. For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.64
Ingredient
1 carrot
4 iceberg lettuce leaves
1 pound mushrooms
6 tablespoons olive oil
2 cups onion
35 grams taco seasoning mix
12 taco shells
1 medium zucchini
Price
$0.11
$0.12
$2.52
$1.00
$0.70
$1.09
$1.54
$0.56
$7.64

Tips

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • You can easily make your own taco seasoning at home. Typical ingredients include paprika, chili powder, cumin, oregano, garlic powder, onion powder, and of course salt and pepper.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
148 Calories
2g Protein
9g Total Fat
14g Carbs
2% Health Score
Limit These
Calories
148
7%

Fat
9g
15%

  Saturated Fat
1g
11%

Carbohydrates
14g
5%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
272mg
12%

Get Enough Of These
Protein
2g
5%

Vitamin A
1171IU
23%

Vitamin B2
0.19mg
11%

Fiber
2g
10%

Vitamin C
7mg
9%

Vitamin B3
1mg
9%

Manganese
0.16mg
8%

Copper
0.16mg
8%

Phosphorus
77mg
8%

Vitamin E
1mg
8%

Potassium
249mg
7%

Vitamin K
7µg
7%

Vitamin B6
0.13mg
7%

Vitamin B5
0.65mg
6%

Folate
25µg
6%

Selenium
4µg
6%

Vitamin B1
0.08mg
5%

Magnesium
20mg
5%

Iron
0.78mg
4%

Zinc
0.5mg
3%

Calcium
23mg
2%

covered percent of daily need

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