Yucatan Mushroom Tacos with Quinoa & Black Bean Salad
Meaty portobello mushrooms with a citrusy marinade and cilantro salsa fresca are the superstars of these tacos. We ditched the side of chips for a quinoa, black bean, and spinach salad.
Servings
Produce
Spinach (Organic)
3 1.5 oz
Avocado
2 1 Whole
Cilantro (Organic)
.5 0.25 oz
Garlic (Organic)
2 1 Clove
Lime
1 0.5 Whole
Yellow Onion (Organic)
0.5 0.25 Whole
Cabbage, red
12 6 oz
Protein & more
Corn tortillas
1 0.5 Package
Black beans
1 0.5 Can
Quinoa
1 0.5 cup
Portobello mushroom
4 2 Whole
Pumpkin seeds
2 1 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Lime Marinade
Olive oil
2 1 tablespoon
Lime juice
2 1 tablespoon
Tamari
1.5 0.75 tablespoon
White sugar
1 0.5 teaspoon
Red pepper flakes
.25 0.13 teaspoon
Minced Garlic
2 1 Clove
Salsa Fresca Base
Garlic
1 0.5 Clove
Lime juice
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Red onion
1 0.5 tablespoon
Prep ahead (optional)
a. Thinly slice red cabbage. b. Slice avocado in half lengthwise, remove pit, cut grid with knife tip, and spoon out cubes. c. Chop spinach bite-sized. d. ¼” dice yellow onion. e. Mince garlic and cilantro leaves and stems. f. Juice lime.
Instructions
1
Marinate:
a. Using the edge of a spoon, scrape gills from under portobello mushroom caps; slice caps into 1” strips.
b. Add mushrooms to baking pan or plate, season with ½ tsp salt and ¼ tsp black pepper and pour over lime marinade. Set aside.
c. In a medium bowl, add red cabbage (thinly slice), juice of lime, ¼ tsp salt, and pinch of black pepper. Toss together and set aside.
2
Cook quinoa:
a. In a medium saucepan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (¼” dice), garlic (mince), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil. Stir in quinoa. Cook, covered, until tender, about 15 minutes. Remove from heat, keep covered, and steam 5 minutes.
c. Drain and rinse black beans. Add to quinoa and stir to combine.
d. Stir in spinach (chop small bite-sized) and avocado (slice in half lengthwise, remove pit, use knife tip to cut grid, spoon out cubes). Gently toss to combine. Alternatively, reserve the avocado to be used as a garnish for the tacos.
3
Cook mushrooms:
a. In a large sauté pan over medium-high heat, add 1-2 tbsp olive oil.
b. Add mushrooms to hot pan; cook until soft and caramelized, about 2 minutes each side.
4
Assemble tacos and serve:
a. Add cilantro (mince leaves and tender stems) to salsa fresca base. Mix well; add salt to taste.
b. Add mushrooms to warm corn tortillas. Top with red cabbage, cilantro salsa fresca, and pumpkin seeds.
c. Serve quinoa and black bean salad alongside. We recommend eating these tacos on a patio, with a beer. Happy Spring!
Chef's notes
We recommend warming corn tortillas one at a time in a hot, dry sauté pan and keeping them in a tortilla warmer, foil, or a warm oven until ready to serve. Microwaving corn tortillas will warm them, but they can become soggy and flavorless.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX