Name: Crispy Mushroom Tacos with Turmeric Yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4-5 large portabella mushroom caps (approximately 1 lb); 1 lb skirt steak (optional add on!); 1 red onion; 3 tbsp olive oil; 1 tsp ground cumin; 3⁄4 tsp ground coriander; 1⁄2 tsp paprika; 1⁄2 tsp ground pepper; 1 tsp salt; 1 red onion; 1 cup fresh or frozen corn; 3⁄4 cup nonfat greek yogurt (full fat if mom isn’t on a diet lol); 1 tsp turmeric; 1⁄2 cup crumbled feta; 2 cups red cabbage, thinly sliced & washed (option to replace with arugula); 1 cup cilantro; 2 tsp olive oil

Ingredients

Units Scale

Mushrooms / Steak

4-5 large portabella mushroom caps (approximately 1 lb)
1 lb skirt steak (optional add on!)
1 red onion

Spice Rub for Mushrooms (double this if you’re adding skirt steak)

3 tbsp olive oil
1 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground pepper
1 tsp salt

OPTION: Caramelized Onion & Corn

1 red onion
1 cup fresh or frozen corn

Yogurt Topping

3/4 cup nonfat greek yogurt (full fat if mom isn’t on a diet lol)
1 tsp turmeric

Other Toppings

1/2 cup crumbled feta
2 cups red cabbage, thinly sliced & washed (option to replace with arugula)
1 cup cilantro
2 tsp olive oil

8 Tortillas

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Instructions

1. Preheat oven to 425F.

2. Mix the spice rub.

Mix together in a small bowl (remember to double this if you’re making steak as well!):

1 tsp ground cumin
3⁄4 tsp ground coriander
1⁄2 tsp paprika
1⁄2 tsp ground pepper
1 tsp salt

3. Prepare mushrooms to bake.

Clean the 1 lb of mushroom caps by brushing off any obvious dirt and then using a damp cloth to wipe them clean. Avoid washing with water as the mushrooms will absorb the water and not crisp up properly in the oven.

Slice the caps into 1/4-inch thick slices. Quarter the onion and break the quarters apart a bit.

Line a sheet pan with aluminum foil. Dump the mushroom caps and onion onto the sheet pan. Sprinkle the spice rub (or 1/2 of the spice rub if you doubled the recipe for steak) over the the mushrooms and onions. Spray down well with 1 tbsp of olive oil. Toss. Spray it down well with 1 tbsp of olive oil. Toss again. Spread the mushrooms and onions in as much of a single layer as possible. Spray it down 1 last time with 1 tbsp of olive oil.

Note: If you decide to double the mushrooms, make sure to use two sheet pans. If you put too many mushrooms / onions on one sheet pan the result will be non-crispy sadness.

4. Bake for 20-30 minutes.

When they’re finished, they should look crisp in parts and still chewy in others.

5. OPTION: Make the caramelized onion & corn topping.

Chop the onion. Heat a pan over medium heat with about 1 tbsp of olive oil. Cook the onion for 5-8 minutes over low-medium heat until it begins to caramelize (see picture below).

Then add the 1 cup of corn (fresh or frozen). Add 1/4 tsp of salt. Stir to mix and then spread it in an even layer and let it cook for 2 minutes over low-medium heat. Stir, spread in an even layer, and let it cook for 2 more minutes. Repeat this until the corn is hot and beginning to caramelize a bit. (See picture below.) Then take it off the heat. It’s done.

6. OPTION: If you’re making steak.

Mix the remaining spice mixture with 2 tbsp of olive oil. Then rub down the surface of the skirt steak well with the spice rub.

Get a cast iron skillet very hot. Let it preheat for at least 1 minute. Spray down with avocado oil. Plop on the steak. Cook for 3 minutes, undisturbed. Flip, and cook another 2 minutes on the other side. Temp it at this point. Take it off as soon as it hits 125F to have it finish at medium rare. If it’s not there yet, continue cooking until it reaches 125F.

Once its at 125F, take it off the heat and allow it to rest for 10 min before slicing.

7. Prepare yogurt topping.

While the mushrooms and onions are baking, prepare the yogurt topping by mixing the 3/4 cup Greek yogurt with the 1 tsp of turmeric. Add 2-4 tbsp of water until the Greek yogurt is at a good texture (not super thick, but not runny).

8. Prepare the other toppings.

Thinly slice and wash 2 cups of cabbage. Toss with 2 tsp of olive oil, salt, and some pepper. Set aside in a bowl for taco assembly. [If you’re not feeling cabbage, an easy replacement is arugula.]

Wash the cilantro well and roughly chop until you have 1 cup. Set aside for taco assembly.

Crumble the 1/2 cup of feta. Set aside for taco assembly.

Heat the 8 tortillas. Wrap in a dry towel and set aside for taco assembly.

9. Assemble the tacos & enjoy.

Author: Little Splats
Prep Time: 10 min
Cook Time: 20 min
Method: baking