Recipe #5703
Potato and Mushroom Tacos
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 50 min |
6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | pommedeterreQuebec.com |
Wine & food pairing
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Recipe ingredients
- 1 lb. 2 oz. (500 g) Québec white-flesh potatoes
- 1 Tbsp. (15 mL) Irresistibles olive oil*
- 2 cups (500 mL) chopped portobello mushrooms
- 2 cups (500 mL) chopped shiitake mushrooms
- 1 cup (250 mL) chopped oyster mushrooms
- 2 shallots, sliced very thin
- 2 garlic cloves, sliced very thin
- 1/2 cup (125 mL) mild salsa*
- 5 tsp. (25 mL) taco seasoning
- 1 tomato, peeled, seeded, coarsely chopped
- 1/4 cup (60 mL) grated Monterey Jack
- 12 taco shells
Preparation
Boil potatoes in a pot of salted water until tender but still somewhat firm.
Drain and cool. Peel and cut into large ¾-inch (1.5-cm) dice.
Heat oil and brown chopped mushrooms, shallots and garlic.
Add salsa, taco seasoning and tomato.
Stir potatoes into this mixture.
Spoon into taco shells and top with cheese.
Serve with an arugula or mesclun salad.
Suggestion
For tacos with an Asian twist, replace salsa with 1/4 cup (60 mL) tamari sauce and taco seasoning with ½ tsp. (2.5 mL) minced ginger, and omit cheese. Serve with a salad of bok choy dressed with sesame oil and rice vinegar.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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