Mushroom And Quinoa Tacos With Pickled Red Onions

Ingredients per serving
Mushroom and Quinoa Taco Filling
-
Mushroom and Quinoa filling 1.0 cup
-
Chili powder 2.0 Tbsp
-
Ground Coriander 0.5 cup
-
Cumin, ground 0.5 Tbsp
-
Oregano(1) 0.5 Tbsp
-
Smoked paprika 0.5 Tbsp
-
Cayenne
Pickled Red Onions
-
Apple cider vinegar 1.5 cup
-
Water 1.0 cup
-
Sugar 0.5 cup
-
Red onion, sliced 1.0 each
-
Green onions, sliced thin 0.5 cup
-
Corn tortillas, 4 inch 8.0 each
-
Cotija cheese 0.25 oz
-
Cilantro leaves 0.25 cup
Preparation
-
Mushroom and Quinoa Taco Filling
- Combine all the ingredients and mix well. Sauté for 3-5 minutes and reserve.
-
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.