• MUSHROOM AND GROUND TURKEY TACOS WITH SALSA & COTIJA CHEESE

    Ingredients

    Taco filling

    12 tacos, for 6 portions of 2 tacos per person

    • Ingredients
      Amount
    • Vegetable oil
      2 Tbsp.
    • Onions, diced
      1 cup
    • Garlic, minced
      ½ Tbsp.
    • Chile powder
      1 Tbsp.
    • Mushroom and ground turkey mixture
      1 lb.
    • Water
      1 Tbsp.

    Cabbage slaw

    • Ingredients
      Amount
    • Green cabbage, finely shredded
      1 cup
    • Lime juice
      2 Tbsp.
    • Cilantro, chopped
      1 Tbsp.
    • Salt
      1 tsp.
    • Ground black pepper
      to taste

    • Ingredients
      Amount
    • Avocado, cut into 12 slices
      1 each
    • Lime juice
      to taste
    • Salt
      to taste

    • Ingredients
      Amount
    • Corn tortilla taco shells, fresh, warmed
      12 each
    • Cotjia cheese (or Monterey jack cheese), grated
      6 oz.
    • Cilantro sprigs, for garnish
      12 each
    • Salsa, of your choice
      ½ cup

    Method

    1. Heat a 10-inch saute pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt. Saute the onions over medium heat until golden brown. Add the garlic and cook until fragrant. Add chili powder and stir well.
    2. Stir in the mushroom-ground turkey mixture. Saute 2 to 3 minutes until the flavors meld and warm through. Add a tablespoon of water if the mixture needs more moisture. Keep warm.
    3. In a small bowl, mix together the shredded cabbage, lime juice, cilantro, salt, and pepper. Set aside, and allow to rest for 30 minutes.
    4. Mash the avocado with a fork, and season with salt and lime juice.

    To assemble

    1. Place 1 tablespoon of mashed avocado at the bottom of the taco, and add the mushroom meat mixture, and shredded cabbage. Top with Cotija cheese and a sprig of cilantro, and service with a side of your favorite salsa.