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
1 red onion (thinly sliced)
1/3 cup apple cider vinegar
1 tablespoon granulated sugar
¼ teaspoon salt
Quick Pickled Onions
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.
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.
Build tacos with mushroom/pepper mixture, pickled onions and feta cheese. Garnish with parsley/cilantro and lime wedge.