Mushroom and Onion Tacos

Name: Mushroom and Onion Tacos
Ingredients: 2 small jalapeno peppers, stems removed; 4 tomatillos (green tomatoes); 1 small bunch of cilantro/coriander, chopped; 3 garlic cloves, peeled but left whole; ¼ tsp ground black pepper; 1 small bunch of cilantro/coriander, chopped; ½ tsp salt; 2 tsp lime juice; 8 corn tortillas; 200 g/7 oz mushrooms, sliced; 320 g/11¼ oz mozzarella cheese, shredded (you can adjust this according to how much cheese you like in your tacos); 320 g/11¼ oz mozzarella cheese, shredded (you can adjust this according to how much cheese you like in your tacos); 1 tbsp olive oil; 4-6 tbsp finely shredded Parmesan cheese; 4 tomatillos (green tomatoes); 2 tomatoes; ½ tsp garlic powder; ½ tsp ground black pepper; Salt, to taste; ½ tsp oregano; 4½ tbsp oil, divided; 1 yellow onion, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

This vegetarian taco recipe is a great addition to any meatless Monday recipe collection. Its simplicity is awe-inspiring, and the classic flavor is unforgettable. It has become a family dinner tradition.

Ingredients

4½ tbsp oil, divided
1 yellow onion, thinly sliced
Salt, to taste
½

Main course
Dinner
Vegetarian
Gluten-free

Method

To make salsa, heat the oil in a heavy frying pan over a medium-low heat and fry the tomatoes, tomatillos, jalapeno peppers and garlic for 6–7 minutes until blackened. Once cooled, transfer them to a mortar and pestle and grind to a coarse consistency. Add the chopped cilantro and continue grinding for 2–3 minutes. Season with ground black pepper, lime juice and salt. Mix everything well. Trans