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It’s Meatless Monday-‘Steak’ and Onion Tacos with Coriander and Lime Sour Cream

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One important thing I’ve learned from using vegetables as the star of a meal is they need lots of slow cooking to enhance their flavor. And while I’ll tell you this dish is quick to put together, if you’re willing to spend an extra ten or fifteen minutes cooking the onions and mushrooms, the payoff is a tasty treat.

Once again Portobello mushrooms take the place of steak in these tacos, slow cooked until they’re golden.

The topping is sour cream with coriander and lime which I think adds a touch of sharpness to the sweet taste of the caramelized onions, and a little coolness to calm the heat of the chili powder.

8 taco shells (I used Ortega whole grain corn tacos and I think they add a nice flavor to this dish)
4 Portobello mushrooms, cleaned and sliced into 1/2 inch strips
2 medium sized onions, peeled and sliced
salt and pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon chili powder (more if you like it hotter)
1 cup sour cream
handful of washed and chopped coriander
juice of half a lime
4-5 tablespoons oil

In a small bowl add the sour cream, coriander and lime and mix together. Place in the fridge until you’re ready to serve the tacos.

In a large skillet and over medium high heat, sauté the sliced onions in about 2 tablespoons of oil, add a sprinkling of salt and pepper and let them cook until they’re soft and golden brown. Remove from the pan and place on a plate.

Add another 2 tablespoons of oil to the skillet and sauté the mushrooms, add a little more salt and pepper and cook until they’re golden brown. Add the onions back to the pan. Stir the two veggies together and then add the oregano, cumin and chili powder. Mix together and cook for a few more minutes to make sure the spices are well incorporated into the onions and mushrooms.

Warm the tacos for a few minutes and then add about 1/3 cup of the onion/mushroom mixture to each shell.

When they’re all filled place them on a platter and drizzle some of the sour cream over the top (reserve the extra to eat with the tacos), and sprinkle with some more chopped coriander.

Serve immediately.

Serves 4-6

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