Beef-and-Mushroom Tacos with Avocado Salad

Beef-and-Mushroom Tacos with Avocado Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

Meanwhile, in a large bowl, combine the remaining onion, the avocados and lime juice; season with salt and pepper.

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.

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.

Read now: One Quick Hack for Dicing Avocados