Mushroom tacos are here to save my Friday and yours too!
It's been a hectic week. Between my cat Zoe visiting the veterinarian three times for pneumonia, including 6 hours at the emergency vet (let's not talk about that bill!), running tons of errands, going to work, and trying to squeeze in a bit of blogging, I'm beat!
I decided to make tacos because I'm always craving them (!), but wanted to make some that were light because I haven't been working out as much as I like. My goal of running 28 miles per week hasn't been met in a while and my love for al pastor tacos will have to wait until I get back into my routine. Well, maybe...
Luckily, mushroom tacos are extremely delicious! They're also chalk full of important nutrients like B vitamins and potassium, but serve as a lower calorie filling than meat. At 22 calories per 100g of raw mushrooms vs. 114 calories for uncooked chicken breast (skinless even!), mushrooms are the perfect filling for a light taco that is packed with flavor!
That's right! While meat often has to marinate or cook for long periods of time, mushrooms absorb flavor in no-time, which means that this recipe is one tasty piece of cake to make! Topped with fried eggs, these tacos are just what I needed to save my week and finish off Friday right.
Mushroom Tacos with Fried Eggs
Time: 35 Minutes
Adapted from Rick Bayless’s Mushroom Tacos with Onions and Garlic
1 lb cremini mushrooms, quartered
1/2 cup onion, finely chopped
1 medium jalapeno pepper, seeds and pith removed, finely chopped
2/3 cup chicken broth
1 tbsp lime juice
1 tbsp olive oil or bacon fat if available
3/4 (15 oz) can crushed tomatoes
1 tbsp garlic, minced
2 tbsp epazote, roughly chopped (or 1 tbsp thyme leaves)
Olive oil, for frying
8 large eggs
8 (6-inch) corn tortillas
Cilantro, roughly chopped
Queso fresco, crumbled
In a large skillet, add oil, mushrooms, onion, jalapeño, chicken broth, and lime juice, and bring to a boil over medium-high heat. Season to taste with salt and pepper and add garlic and cook for 3 minutes. Uncover and continue cooking until the broth is absorbed by the mushrooms. Stir in tomatoes and epazote and cook for 10-12 minutes, until the liquid has evaporated from the pan and the mushrooms are tender. Season to taste with salt and pepper and remove from heat. Keep warm.
Add enough olive oil to coat the bottom of a large frying pan and heat oil over medium-low heat. Crack about 4 eggs into the pan at a time, spooning oil over the whites. Fry until the whites are firm, but the yolks are still runny. Remove from heat.
Warm tortillas in the microwave, covered with a damp paper towel for 30 seconds, or until warmed through. Serve mushroom mixture over tortillas, and garnish with cilantro and queso fresco. Top with a fried egg! Enjoy!
If you loved this recipe, you will also love my recipes for Chipotle Chicken Tacos, Chili Verde Tacos with Homemade Black Cornmeal Tortillas, and Steak with Cilantro Mayo and Tomatillo Salsa