Last week while prepping carne asada tacos for Mexican Pop-Up I searched the kitchen for a quick healthy lunch.
I’ve been a vegetable & brown rice machine lately. I FEEL GOOD.
With no brown rice left in the kitchen I thought I’d go for a mushroom omelette. I had bought a kilo of champiñones in Mercado Central last week uncertain as to what their plan was but just couldn’t pass up the price (30 pesos)! I reached for the eggs, and soon realized I needed a new plan. No eggs.
Leftover bean sprouts, garlic and onion, avocado, mushrooms and corn tortillas were all on deck. Excellent.
Fresh salsa verde was sitting on the counter top begging to be appreciated as I heated my tortillas in cast-iron. Five minutes later I was in taco bliss. Easy. Healthy. Cheap.
Mushroom & Sprout Tacos ::
- 1 onion, sliced
- 1 garlic clove, minced
- handful of bean sprouts
- 15 mushrooms, thick slices
- splash of olive oil
- salt & pepper
- salsa verde or other hot sauce
Place saute pan over medium-high heat and add a splash of olive oil. Saute onions and garlic for 2-3 minutes til soft and add mushrooms. Continue cooking for 5 minutes and season with salt & pepper. Toss in sprouts and cook for 1 minute. Give it a big lime squeeze and readjust seasoning.
Heat tortillas and place a couple avocado slices in the center once heated. Lightly sprinkle with salt and top it with a big spoonful of mushroom mix. Spoon on salsa verde and serve lime wedges on the side. Devour.
*If you’re desperately looking for corn tortillas in Buenos Aires click here.