So I’m a little behind on the Cinco de Mayo theme.
No one gets sick of tacos though, right?
For the record if you answered ‘no, I get sick of tacos’, we can’t be friends.
It’s almost as bad as saying ‘I get sick of pizza’, which would make us mortal enemies.
So team taco, you need to try these.
Because yum.
We’re right smack dab in the middle of Ontario greenhouse produce season. My supermarket and vegetable stands are overflowing with greenhouse tomatoes, peppers and cucumbers, and as always, Ontario greenhouse mushrooms are available year round, making this a legit seasonal meal.
These remind me a little of the restaurant chain fajitas of my childhood. You know the ones. They’d be sizzling HARD as the server brought them to the table while other patrons looked on in awe.
These are a totally classy 2014 version though, promise.
The pickled onions are a non-negotiable addition. They really make this recipe and they are just so damn easy and impressive. Plus, they last for ages and just get better as they marinate in the fridge.
I would suggest making a batch on the weekend (takes 5 minutes!) and using them in like, everything.
Once the onions are pickled, this is easily a 30 minute meal. MAX.
Enjoy,
Erin
Mushroom and Pepper Tacos with Simple Pickled Onions
Serves | 8-10 |
Prep time | 40 minutes |
Cook time | 15 minutes |
Total time | 55 minutes |
Ingredients
- 1 teaspoon salt
- 2 tablespoons canola oil
- 20 cremini mushrooms (sliced)
- 2-3 mild/ sweet peppers (cubanelle, bell, sweet hungarian) (sliced)
- 1 jalepeno pepper (finely diced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon lime juice plus additional lime wedges for serving
- 3/4 cups crumbled feta cheese
- 1/3 cup chopped parsley or cilantro
- corn or wheat tortilla wraps
Pickled Onions
- 1 red onion (thinly sliced)
- 1/3 cup apple cider vinegar
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
Directions
Quick Pickled Onions | |
1. | In a medium bowl, whisk together vinegar, salt and sugar until sugar is dissolved. Add sliced red onion and toss until well combined. Let sit for at least 30 minutes. They last up to 2 weeks in the fridge. |
Tacos | |
2. | Heat canola oil in a large sauté pan over medium high heat. Add mushrooms and cook for 4 minutes, add peppers and jalepeno pepper and cook, stirring frequently until peppers are tender-crisp. About 5-6 minutes. Add chili powder, cumin and salt, and cook for another minute. If there is a lot of liquid remaining in the pan, turn heat to high until it is reduced. Remove from heat, add lime juice. |
3. | Build tacos with mushroom/pepper mixture, pickled onions and feta cheese. Garnish with parsley/cilantro and lime wedge. |
Anonymous says
Great looking recipe, Erin! I think that “I” will just use red onion without pickling them. I just “love” red onion in their ‘natural taste’ state. I think you understand what I’m saying. Please don’t take offense. I’m sure the pickling state suits just as many followers as the ‘non’. You also know that “I” like the quick and ‘EASY’ recipes. Thanks for sharing and keep them coming!!!