Mindful Sodexo 
Two corn tortillas with chipotle braised mushrooms topped with scallions and served with cilantro lime slaw, white rice and pinto beans
Nutrition Facts:
Calories: 390, Protein: 12g, Sat. Fat: 0.5g, Sodium: 620mg, Fiber: 9g
Prep Time: 10 to 15 minutes Cook time: 15 to 20 minutes Yield: 4 servings; 2 tacos with 1/2 cup rice and 1/2 cup beans per serving Difficulty level: Easy
Mushroom Carnitas Tacos
Ingredients
Prepare
Mushroom Carnitas Tacos
- 8 (6-inch) corn tortillas
- 2 cups Cinnamon Chipotle Braised Mushrooms
- 1 1/3 cups Cilantro Lime Slaw
- 4 teaspoons thinly sliced green onions
- 4 teaspoons chopped cilantro
- 2 cups steamed white rice
- 2 cups low-sodium seasoned pinto beans
- 1 lime cut into 8 wedges
- 1. For each taco, lay out 1 tortilla and fill in the following order:
- 1/4 cup braised mushrooms
- 2 1/2 tablespoons slaw
- 1/2 teaspoon scallion
- 1/2 teaspoon cilantro. - 2. Serve immediately with 1/2 cup rice and 1/2 cup beans. Enjoy immediately with 2 lime wedges per plate!
Cinnamon Chipotle Braised Mushrooms
- 2 teaspoons canola oil
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 2 teaspoons chipotles in adobo sauce
- 1/2 teaspoon ground cinnamon
- 3/4 cup thinly sliced white onion
- 2 teaspoons finely chopped garlic
- 1-pound mushrooms, trimmed and quartered
- 1/2 teaspoon kosher salt
- 2 teaspoons orange juice
- 1/2 teaspoon lime juice
- 1. Heat the oil in a skillet over medium heat.
- 2. Add the cumin, oregano, chipotle, and cinnamon and cook for about 1 minute until aromatic.
- 3. Add the onions and cook for 3 to 4 minutes until translucent.
- 4. Add the garlic and cook for 1 minute until aromatic.
- 5. Add the mushrooms and salt and cook for 2 to 3 minutes until the mushrooms begin to soften.
- 6. Add the orange and lime juice and simmer until the liquid is almost gone. Remove from the heat and keep warm until ready to use.
Cilantro Lime Slaw
- 2 tablespoons lime juice
- 2 tablespoons vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 cup shredded green cabbage
- 2 tablespoons thinly sliced red onions
- 1/4 cup shredded carrots
- 1 1/2 teaspoons thinly sliced jalapeno
- 1 tablespoon finely chopped cilantro.
- 1. In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
Chef Tips:
- Try a combination of mushrooms for color and flavor.
- Consider replacing the orange and lime juice combination with sour oranges, which are available at many Hispanic grocery stores.
