Potato and Mushroom Tacos

Potato and Mushroom Tacos
  • 6 servings
  • 0:30 Preparation
  • 0:20 Cooking
  • 0:50 Total Time


Add all
  • 1 lb

    Québec white-flesh potatoes

  • 1 Tbsp.
    (15 mL)

    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


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.

Source: pommedeterreQuebec.com

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007