Mushroom And Quinoa Tacos With Pickled Red Onions
Ingredients per serving
Mushroom and Quinoa Taco Filling
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Mushroom and Quinoa filling 1.0 cup
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Chili powder 2.0 Tbsp
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Ground Coriander 0.5 cup
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Cumin, ground 0.5 Tbsp
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Oregano(1) 0.5 Tbsp
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Smoked paprika 0.5 Tbsp
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Cayenne
Pickled Red Onions
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Apple cider vinegar 1.5 cup
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Water 1.0 cup
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Sugar 0.5 cup
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Red onion, sliced 1.0 each
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Green onions, sliced thin 0.5 cup
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Corn tortillas, 4 inch 8.0 each
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Cotija cheese 0.25 oz
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Cilantro leaves 0.25 cup
Preparation
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Mushroom and Quinoa Taco Filling
- Combine all the ingredients and mix well. Sauté for 3-5 minutes and reserve.
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Pickled Red Onions
- Bring the vinegar, water, and sugar to a boil.
- Pour the hot pickled liquid over the sliced onions and let soak in the refrigerator for 12-2 hours.
- Drain and serve.
- To Assemble: Heat the tortillas and top with the mushroom filling, pickled red onions, sliced green onions, cotija cheese, cilantro, and a drizzle of Hellmann’s® Real Ancho Chipotle Sauce.
