|Prep Time||20 min|
|Cook Time||15 min|
|Serving Size 1 serving|
|Calories from Fat||80|
|Total Fat||9 g|
|Saturated Fat||1.5 g|
|Trans Fat||0 g|
|Total Carbs||37 g|
|Dietary Fiber||7 g|
|Vitamin A||20 %|
|Vitamin C||35 %|
Spicy Mushroom Tacos with Pico de Gallo
- 2 Tbsp. vegetable oil
- 2 lbs. mushrooms, sliced
- 1 large onion, 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 c hopped tomatoes
- 1/2 cup white onion
- 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
- 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.
- 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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