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Beef-and-Mushroom Tacos with Avocado Salad

March 2011
Beef-and-Mushroom Tacos with Avocado Salad

by 13 people

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Makes: 4 servings

Prep: 10 mins

Cook: 30 mins

  • 3 tablespoons extra-virgin olive oil
  • 1 pound ground beef
  • 1 onion, thinly sliced
  • 2 jalapeno chiles--stemmed, seeded and finely chopped
  • Salt and pepper
  • 2 avocados, cut into cubes
  • 1/4 cup fresh lime juice (1 1/2 limes)
  • 8 ounces sliced white mushrooms
  • 3 cloves garlic, thinly sliced
  • 8 small flour tortillas
  1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the beef, half of the onion and the jalapenos; season with salt and pepper. Cook until the beef is browned and the onion is softened, 7 to 10 minutes. Transfer to a bowl; reserve the skillet.
  2. Meanwhile, in a large bowl, combine the remaining onion, the avocados and lime juice; season with salt and pepper.
  3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and garlic, season with salt and pepper and cook until golden, 7 to 9 minutes; stir into the beef mixture and cover with foil to keep warm.
  4. Wipe out the skillet and return to medium heat. Working with 1 tortilla at a time, lightly toast on both sides for about 1 minute. Stuff the tortillas with the beef mixture and avocado salad.
  • Rinse the raw onion reserved for the salad under cold running water to lessen the bite.
  • Kick Up the heat by leaving in the jalapeno seeds.
  • Toast the tortillas directly over the burner of a gas stove; use tongs to turn them.