Spicy Mushroom Tacos with Pico de Gallo Recipe Serves 6
Prep Time 20 min
Cook Time 15 min

Nutritional Information

Serving Size 1 serving
Amount Per
Calories 250
Calories from Fat 80
Total Fat 9 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 330 mg
Total Carbs 37 g
Dietary Fiber 7 g
Sugars 10 g
Protein 9 g
Vitamin A 20 %
Vitamin C 35 %
Calcium 8 %
Iron 10 %

Spicy Mushroom Tacos with Pico de Gallo

Ingredients

  • 2 Tbsp. vegetable oil
  • 2 lbs. mushrooms, sliced
  • 1 large onion, finely chopped
  • 2 Tbsp. finely chopped chipotle peppers in adobo sauce
  • 1/2 cup Ragu® Sauce
  • 2 tsp. Knorr® Reduced Sodium Chicken flavor Bouillon
  • 3 cups seeded and chopped tomatoes
  • 1/2 cup white onion, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 Tbsp. lime juice
  • 2 serrano chilies, seeded and finely chopped
  • 12 small corn tortillas, warmed
  • 1/4 cup sour cream

Directions

  1. Heat oil in 12-inch nonstick skillet over medium-high heat and cook mushrooms and onion, stirring frequently, until golden, about 12 minutes. Stir in chipotle and cook, stirring occasionally, 1 minute. Stir in Sauce and Knorr® Reduced Sodium Chicken flavor Bouillon and cook, stirring frequently, until thickened, about 2 minutes.
  2. Meanwhile, combine tomato, onion, cilantro, lime juice and chiles in medium bowl. Serve mushrooms and pico de gallo in tortillas. Top with sour cream. Garnish, if desired, with cilantro.
  • See nutritional information for sodium content.

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