Wednesday, May 6, 2009
portobello mushroom taco salad with guacamole and corn pico de gallo
jesus spreadable christ on a cracker, this taco salad was the best i've ever had! (i read that cracker thing last night and find it necessary to use it often now. sorry missy =)
seriously, the addition of cilantro puts any mexican meal over the top. and it's inexpensive! i will be growing it myself this summer so if all goes to plan, i may have some to share!
to make this tasty taco salad for two, you will need:
2 portobello mushrooms, sliced
1 tomato, diced
corn on the cob
peppers or onions(optional)
1/2 can refried beans
1/2 bag tortilla chips
first gather the ingredients and get the water boiling for the corn. as soon as the water begins to boil, add corn, cover, and cook 2-10 minutes, depending on how soft you like it.
meanwhile, place sliced portobellos in a skillet over medium high heat with a few Tbsp water (enough to cover the bottom). sprinkle with seasoning (i used garlic powder, onion powder, ground cumin, chili powder, and salt). allow mushrooms to steam until tender, stirring often and adding water if needed to keep the mushrooms from sticking.
as the corn and shrooms are cooking, make guacamole and corn pico de gallo. dice your tomato, peel your avocado, and slice your lime. (you may also want to start heating your refried beans in a small sauce pan over medium low heat).
mash avocado, half a tomato, cilantro, juice of half a lime, seasonings, and peppers if you'd like
pico de gallo:
mix half a tomato, cilantro, juice of half a lime, corn cut from one cooked cob (tongue twistas!) and diced onion if you'd like (i didn't use peppers or onions and it was still really flavorful)
happy belated Cinco de Mayo!!!