I love tacos….I’m going to say it again, I love tacos! They rock my socks, and let me tell you, they should rock yours too! I used to work at a restaurant that specialized in serving amazing tacos (seriously though….amazing….). This restaurant was Cantina 76, to be exact, and they are a veggie friendly restaurant who also happen to make the best margaritas I have ever tasted <–that, is saying something. During my employment there, I would hear people make comments from time to time that tacos “weren’t for them”. To those people I say, “ARE YOU DAFT?!” How can you tell me you don’t like any of several millions maybe billions of combinations of different ingredients slapped in between tortilla shells? Don’t like flour tortillas? Try corn! Don’t like hard shells? Try soft! I guarantee you will find a taco that blows you away if you sample a few of the options out there.
You are probably wondering why I just went off on a ridiculous taco spiel eh? Well, that is because about 70% of my diet consists of tacos. Whenever I have leftovers in my fridge that need to be eaten, I grab my corn tortillas from the pantry and get creating! On this particular occasion I had a marinated portobello mushroom in my fridge that was begging to be sauteed and paired with onions, spinach, tomatoes, and crushed cashews to make a mouthwatering meal. So naturally, I obliged and made this awesome combo. The best part? It was ready in minutes…
Makes 2 tacos.
What you’ll need:
Balsamic Vinaigrette Ingredients:
4 tbs balsamic vinegar
1 large “drizzle” of olive oil
1 clove garlic, minced
2 tbs agave
salt and pepper
Rest of the Taco Ingredients:
1/2 large portobello mushroom
5-6 spinach leaves
1/8 c diced tomatoes
1/4 c onion (I kept mine in whole circles but you can dice if you’d like for easier measuring)
12 or so cashews, coarsely chopped
2 corn tortillas (obviously, you can use flour if you would like)
First things first, make your balsamic vinaigrette. Slice your 1/2 of portobello mushroom and add it to the vinaigrette. Let this sit for at least an hour. Overnight works best.
Once your mushroom is good and marinated pull it out of the fridge and set aside. Take out 2 small to medium sized skillets. Put both on medium heat. To one, add your onion. You may want to add a drop of olive oil to get the onion good and soft. To the other skillet, toss one of your corn tortillas in it. Flip often to make sure your don’t burn either side of the tortilla. You want a firmer texture that just starts to brown a bit all over. Once your first tortilla is ready toss the other in and repeat these steps.
Once the onion has softened a bit in the first skillet, add your mushroom. Keep on medium heat until onion and mushroom are piping hot, then take off burner and set aside.
Now its time to prepare your masterpiece. Take both heated tortillas and lay flat on your plate. Place spinach on first as the base of your taco. Next add mushroom, onions, and diced tomato. For your finishing touch, and an added crunch, sprinkle your crushed cashews on top.
As always, I hope you enjoy this recipe. Further more, I hope this recipe inspires creativity in the kitchen and the realization that you can concoct some pretty awesome tacos using the random food in your own home! Made any crazy creations lately? Tell me about them!