Mexican food is my all time favorite. I think it is a great idea for the family to go vegetarian a few nights a week so that the same meal is enjoyed by everyone. If you plan on doing this, this is a great recipe to start – just double the recipe. Molly’s phe tolerance is not that high, so we typically all have one taco and a burrito. You can make your own soft tortilla with either CFL’s tortilla #2, Malathy’s multi-mix or but Siete at a health food store. You can get fire-roasted tomatoes in the grocery store. They are with the regular canned tomatoes (Muir-Glen is one brand). If you cannot find them, you can add fresh tomatoes. The Mexican Rice is a great way to help fill up without adding much phe. If you have the time, make fresh salsa and guacamole.
Mushroom Taco Filling
Nutrition
Ingredients
Method
- Heat medium skillet over medium heat, add1 tablespoon of the butter. Add onion and cook until softened. Increase heat to medium-high and add the mushrooms until the liquid has evaporated and the mushrooms begin to brown, about 8 to 10 minutes.
- Reduce heat to medium-low and add the Serrano pepper, garlic, fire roasted tomatoes, V-8 and taco seasoning. Simmer for 10 minutes, the liquid should reduce and thicken, but the mixture should not be completely dry. Add the fresh cilantro and continue simmering another 5 minutes. Finish with the squeeze of lime and remaining tablespoon of butter. Adjust seasoning as desired.
- Place 2 tablespoons of mixture in the taco shell. Add desired toppings.
Notes
Taco shells (warmed according to package instructions) or Low protein soft tortillas
FYH cheddar cheese or pepper jack shreds
Shredded iceberg lettuce
Tomatoes, chopped small
Avocado, diced medium
Onion, chopped small
Salsa
Sour Cream, if allowance permits
