Mindful Sodexo 
Two corn tortillas stuffed with smoky chorizo style mushroom & grains, pickled onions, avocado & grilled pineapple salsa
Nutrition Facts:
Calories: 270, Carbs: 45g, Protein: 11g, Fat: 7g, Sat. Fat: 1g, Cholesterol: 0 \mg, Sodium: 210mg, Fiber: 11g
Prep Time: 10 to 15 minutes plus 24 hours for marinating onions Cook time: 15 to 20 minutes Yield: 4 servings; 2 tacos per serving
Sweet & Smoky Tacos
Ingredients
Prepare
Sweet & Smoky Tacos
- 8 corn tortillas
- 1 1/2 cups Chorizo-style Ground Mushrooms
- 1 cup cooked plain lentils
- 1/2 cup Grilled Pineapple Salsa
- 1/2 cup Pickled Red Onions with Habanero
- 1 ripe avocado, sliced into sixteen thin slices
- 1. Combine warm chorizo-style ground mushroom and lentils until evenly distributed.
- 2. As needed, place a loosely packed 1/4 cup mushroom lentil mixture into the center of each tortilla.
- 3. Top with:
-1 tablespoon pineapple salsa
-1 tablespoon of pickled red onions
-2 slices avocado - 4. Plate two tortillas. Enjoy immediately!
Pickled Red Onion with Habanero
- 1/4 teaspoon chopped habanero peppers
- 1/2 cup thinly sliced red onions
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 2 teaspoons white vinegar
- 4 teaspoons lime juice
- 1. NOTE: Wear gloves when seeding peppers. Pepper juice can burn the eyes. Wash hands thoroughly with soap and water after seeding peppers.
Cut stems of habanero chiles. Cut a slit at the end of each chile opposite the stem. Rough chop. Set aside. - 2. Place the onions in a small, nonreactive bowl. Add the salt and oregano. Toss gently to evenly coat the onions.
- 3. Add the habaneros and toss to combine.
- 4. Pour the vinegar and lime juice over the onion mixture. Cover and place in the refrigerator for at least 24 hours to marinate. Drain and discard excess marinade when ready to use.
Grilled Pineapple Salsa
- 3 ounces (about two rings) canned pineapple rings, drained
- 1 teaspoon lime juice
- 1 tablespoon diced red onions
- 2 tablespoons diced green peppers
- 2 tablespoons chopped cilantro
- 1 teaspoon finely chopped jalapenos
- 1. Place the drained pineapple slices on a baking sheet in a single layer. Roast in a preheated 500-degree Fahrenheit oven for 5 to 7 minutes until lightly caramelized. Remove from the heat, let them cool, and then chop into 1/4-inch pieces.
- 2. Add all ingredients to a bowl. Mix until evenly distributed. Cover and refrigerate until ready to use.
Chorizo-style Ground Mushrooms
- 1 pound portobello mushroom
- 1 1/2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano leaves
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 1 tablespoon white vinegar
- 1 tablespoon finely chopped garlic cloves
- 1. Remove the gills and stems from clean mushrooms. (see Chef Tips)
- 2. Place the cleaned mushrooms in a food processor. Pulse to chop mushroom until about 1/4-inch in size.
- 3. Heat the oil in a large skillet over medium heat. Add the mushrooms, smoked paprika, chili powder, oregano, cumin, salt, cinnamon, vinegar, and garlic. Stir to combine.
- 4. Place a lid over the mushrooms and cook for 6 to 8 minutes to release their moisture.
- 5. Remove the lid, stir, and increase the heat to medium-high. Continue to cook, frequently stirring, until the mushrooms are well browned. Keep warm until ready to use or cool quickly, cover, and keep in the refrigerator for up to 2 days before use.
Chef Tips:
- Precooked lentils can be found in many stores, or you can combine 1/3 cup of lentils with 3/4 cup of water and simmer them for 15 to 20 minutes until tender. Lentils can be served immediately or cooled quickly and kept covered in the refrigerator until ready to use.
- Mushroom gills and stems can be saved for compost or for making a rich vegetable stock.
