Recipe provided by Nyesha J Arrington @nyeshajoyce
Tacos are a tasty and crowd-pleasing way to reimagine and repurpose leftover ingredients to create an entirely new meal. By up-cycling what we have leftover, we can #EraseFoodWaste together! In this recipe, grilled portobello mushrooms from a cookout the day before become Mushroom Tacos a la Tinga. I used Morton® Fine Himalayan Pink Salt in this recipe as the fine grain blends easily while cooking for an evenly balanced flavor.
You can serve the tacos with avocado slices and top them with black bean pico de gallo and Morton® Coarse Himalayan Pink Salt for added color, texture and a burst of flavor. There are many fun, easy and inexpensive ingredients that can be upcycled into tacos like potatoes, grilled steaks and roasted vegetables, so get creative to help #EraseFoodWaste!
Ingredients
1 pound grilled portobello mushrooms
14-ounces can fire-roasted tomatoes
2 each chipotles in Adobo
2 each garlic cloves, chopped
1 teaspoon Morton® Coarse Kosher Salt
½ teaspoon Mexican oregano - It’s totally fine to use the regular oregano that’s commonly sold in supermarkets, or substitute with epazote.
Heat one tablespoon of the oil in a cast iron skillet on medium heat.
When the oil is hot add the onions and garlic. Cook until the water is released and they are nicely cooked down, which should be about 12 minutes.
Push them to the side, turn the down heat and then add the second tablespoon of oil to the pan with the spices, Morton® Coarse Kosher Salt and chipotle peppers. Cook on medium-low heat until fragrant for about 8 minutes.
Deglaze the pan with a splash of water and stir to coat well. When the water is evaporated, add the tomatoes and turn up heat to medium-high heat.
Cook for 6 mins, then add sliced portobellos.
Turn the heat down to a medium simmer and cook for 15 minutes, while stirring frequently.
Serve with your favorite garnishes! I like to use sliced avocado, sour cream, black bean pico de gallo and top everything with Morton® Coarse Himalayan Pink Salt.
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