Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 small onion, thinly sliced
- 1 pound baby portabello mushrooms, cleaned, stems trimmed, and sliced
- Salt to taste
- 2 garlic cloves, minced
- 1 canned chipotle chile in adobo, seeded and chopped (more to taste)
- 2 tablespoons minced cilantro
- 8 corn tortillas
- 2 to 3 ounces queso fresco or ranchero, or feta, crumbled
- Radishes, sliced thin
- Salsa (optional)
- Red Rambo Radish microgreens
- Avocado, sliced
Instructions
- Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
- Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms and onions, microgreens, top with avocado and radish slices.
- Serve with salsa and sour cream if desired