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 red onion; 3 tbsp olive oil; 1 tsp ground cumin; 3⁄4 tsp ground coriander; 1⁄2 tsp sweet paprika; 1⁄2 tsp ground pepper; 1 tsp salt; 3⁄4 cup nonfat greek yogurt (or full fat if mom isn’t on a diet lol); 1 tsp tumeric; 1⁄2 cup crumbled feta; 2 cups red cabbage, thinly sliced & washed; 1 cup cilantro; 1 cup parsley (optional); 2 tsp olive oil

Ingredients

Mushrooms

4-5 large portabella mushroom caps (approximately 1 lb)

1 red onion

Spice Rub for Mushrooms (see note above re doubling this if you’re adding skirt steak)

3 tbsp olive oil

1 tsp ground cumin

3/4 tsp ground coriander

1/2 tsp sweet paprika

1/2 tsp ground pepper

1 tsp salt

Yogurt Topping

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

1 tsp tumeric

Other Toppings

1/2 cup crumbled feta

2 cups red cabbage, thinly sliced & washed

1 cup cilantro

1 cup parsley (optional)

2 tsp olive oil

8 Tortillas

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Instructions

1. Preheat oven to 425F.

2. Prepare mushrooms (and skirt steak if using) and onions to bake.

Spice Rub: Mix the spice rub for the mushrooms. If you’re using skirt steak, double the recipe for the spice rub. Now is the time to rub down the skirt steak with about 1/2 of the spice rub mixture.

Mushrooms & Onions: Clean the mushroom caps by brushing off any obvious dirt and then using a damp cloth. Avoid washing with water as the mushrooms will absorb the water and not crisp up properly in the oven. Slice the caps into 1/2-inch thick slices.

Slice the onion into 8 quarters.

Line a sheet pan with aluminum foil. Place the mushroom caps and onion onto the sheet pan. Toss the mushrooms and onions with cumin, coriander, paprika, salt, and pepper. Toss or spray with 3 tbsp of olive oil and spread out in a single layer to bake. Bake in oven for 20 minutes. Below is how they should look post-baking.

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

3. 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 tumeric.

4. Prepare the other toppings.

Heat the tortillas. Set aside for taco assembly.

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.

Wash the cilantro well and roughly chop. Set aside for taco assembly.

Crumble the feta. Set aside for taco assembly

5. Option: If cooking beef, now is the time.

Let the steak rest until about 10-15 minutes out from serving. Preheat a stainless steel pain or cast iron and pre-heat for about 1 minute. Sear the beef at high heat for about 2-3 minutes on each side. Temp the beef to make sure it’s done before taking it off. It may need a bit longer (if so, reduce the heat to low-medium and give it a few more minutes) depending on how thick your skirt steak is, but try not to overcook it or it will get tough. Aim to take it off the heat at about 125F to get a medium rare finish. Let the beef rest 5 minutes and then slice it up thin and serve it next to the mushrooms as an additional option.

6. Assemble the Tacos

Enjoy!

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