Mexican Mushroom Tacos with Yellow Rice and Tomatillo Salsa
This Mexican mushroom recipe is so easy to throw together and healthy thanks to whole grain brown rice and turmeric. A perfect weeknight taco and salsa combo!
Servings 4
Ingredients
- 1 tablespoon olive oil
- 1 large shallot minced
- 1 poblano pepper seeds and ribs removed, minced
- 1 jalapeno seeds and ribs removed, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 cup brown rice
- 1/2 teaspoon salt
For the tacos:
- 1 tablespoon olive oil
- 1 pound mixed wild mushrooms quartered
- 1 shallot thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- dash cayenne pepper
- 8 six-inch corn tortillas
- Cilantro leaves for serving
- 1 cup salsa verde or tomatillo salsa for serving
Instructions
- In a medium lidded saucepan or Dutch oven heat the oil. Saute the shallot, pepper, and jalapeno over medium-high heat until soft, about 3 minutes. Stir in the rice, cumin and turmeric. Salute another 2 minutes, until the rice is covered in the pepper mixture. Add 2 cups water and 1/2 teaspoon sea salt and bring to a boil. Cover, turn the heat to low, and cook 45 minutes, or until the brown rice is soft and the water is absorbed. Rest for 10 minutes, then fluff with a fork.
- Meanwhile, in a large skillet, heat the remaining oil. Saute the shallots and mushrooms over high heat until the mushrooms are nicely browned, about 5 minutes. Add the salt, paprika and cayenne. Continue to sauté until the mushrooms have released all their moisture, about 3 minutes more. Set aside.
- Divide the rice among the tortillas and top with the Mexican mushroom mixture. Garnish with cilantro leaves and serve alongside the tomatillo salsa.
Nutrition
Serving: 4g