Taco Tuesday, here we come! Full-flavored, sazón espanol seasoned mushrooms packed into a warm tortilla and all the right toppings. Served with our cumin seasoned pinto beans and creamy jalapeño slaw this is the perfect excuse to start dinner with chips, guacamole, and salsa!
| Type: | Entrée |
| Servings: | 2-3 |
| Kitchen Time: | 15 minutes |
|
Great with: |
Guacamole |
Shopping List:
-
K&M Slaw Mix
-
K&M Creamy Jalapeño Dressing
-
Mushroom Medley (12 oz)
-
1 Onion
-
K&M Sazón Español Spice Blend
-
K&M Cumin Pinto Beans
-
K&M Pickled Onions
-
Cilantro (1 bunch)
-
Queso Fresco or (Cotija)
-
Corn Tortillas
-
1 Lime
Pantry Items:
-
Salt & Pepper
-
Your favorite hot sauce!
- Vegetable Oil
Instructions:
- Chop the cilantro (include some of the stems - it’s the most flavorful part!) and set a small amount aside to garnish your tacos. Add the remaining cilantro to the slaw mix. Toss with creamy jalapeño dressing and adjust seasoning with salt and pepper. Set aside until dinner is ready.
- Slice your onion in half and then again into ½” half-moons. You should have about 1 cup. Brush any residual dirt off the mushroom medley.
- Place a large skillet or sauté pan over medium-high heat; add 2 Tbsp oil. Once shimmering, add the onion, mushrooms and 1-2 Tbsp sazón español. Cook until the onions have softened, and the mushrooms are browned and starting to crisp.
- Heat cumin seasoned beans in a saucepan or the microwave with the lid askew. Heat tortillas in the microwave wrapped in a dampened paper towel until steamy.
- Layer tacos as desired with sazón mushroom mix, pickled onions, cilantro garnish, queso fresco, and serve alongside the cumin beans and cilantro slaw!
