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Use your favorite toppings and shells to make these tacos the way your family loves them!

  • 2 TB. canola oil
  • 2 6-oz. pkgs. sliced portobella mushrooms
  • 1 medium onion, minced
  • 1 carrot
  • 2 tsp. ARIZONA DREAMING, divided
  • 1-2 TB. balsamic vinegar
  • 1/4 Cup water
  • 1 Cup Gruyère or Chihuahua cheese, shredded

Heat the oil in a large frying pan over medium-high heat. Add the mushrooms and onion and cook until browned, turning carefully. Once browned and juicy, use a potato peeler to shred the carrot over the top of the mushrooms. Sprinkle on 1 tsp. of the ARIZONA DREAMING. Shake the pan to toss the mushrooms, and then add the remaining ARIZONA DREAMING. Splash on the balsamic vinegar, add the water, and let simmer until hot. Stir in the cheese; it will melt quickly. Wrap in soft shell tacos.

Prep. time: 5 minutes
Cooking time: 15 minutes
Yield: 8 tacos

Nutritional Information:
Servings 8; Serving Size 1 taco (91g); Calories 110; Calories from fat 70; Total fat 8g; Cholesterol 15mg; Sodium 55mg; Carbohydrate 5g; Dietary Fiber 1g.

Arizona Dreaming .9 oz. 1/4 cup jar

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