Heat olive oil in a large nonstick skillet. Add mushrooms and chili-lime seasoning. Cook 6 to 10 minutes or until softened, stirring occasionally. Set mushrooms aside.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Substitute meat with baby bella mushrooms to turn these tasty tacos into a vegetarian favorite! Prepare this dinner for two in just 20 minutes.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Gustare Vita olive oil | ||
| 1 (8-oz.) pkg. Monterey whole baby bella mushrooms, sliced | ||
| 1 tbsp. Weber chili-lime rub seasoning | ||
| 4 Hy-Vee enchilada-size white corn tortillas | ||
| ¼ c. Hy-Vee refrigerated homestyle guacamole | ||
| ½ c. shredded red cabbage | ||
| ¼ c. Hy-Vee refrigerated pico de gallo | ||
| Fresh jalapeno peppers, sliced, for garnish | ||
| Fresh cilantro, chopped, for garnish | ||
| ¼ c. Soiree crumbled sweet heat pepper feta |
Things To Grab
- Large nonstick skillet
Directions
Warm tortillas in the microwave according to package directions.
Spread guacamole on top of each tortilla. Top with red cabbage, mushrooms, pico de gallo, jalapenos, cilantro, and crumbled feta. Fold in half to serve.
Recipe Source:
Hy-Vee Monthly Ad May 2022