SPICY MUSHROOM TACOS WITH PICO DE GALLO
SERVES 6
PREP TIME: 20 Minute(s)
COOK TIME: 15 Minute(s)
INGREDIENTS
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2 Tbsp. vegetable oil
2 lbs. sliced mushrooms
1 large onion, chopped
2 Tbsp. finely chopped chipotle peppers in adobo sauce
1/2 cup Ragu® Old World Style® Pasta Sauce
2 tsp. Knorr® Reduced Sodium Chicken flavor Bouillon
3 cups seeded and chopped tomatoes
1/2 cup finely chopped white onion, rinsed and drained
1/4 cup chopped fresh cilantro
1-1/2 Tbsp. lime juice
1 to 2 serrano chilies, seeded and finely chopped
12 small corn tortillas, warmed
1/4 cup sour cream
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PREPARATION
Heat oil in 12-inch nonstick skillet over medium-high heat and cook mushrooms and onion, stirring frequently, until golden, about 12 minutes. Stir in chipotle and cook, stirring occasionally, 1 minute. Stir in Pasta Sauce and Knorr® Reduced Sodium Chicken flavor Bouillon and cook, stirring frequently, until thickened, about 2 minutes.
Meanwhile, combine tomato, onion, cilantro, lime juice and chiles in medium bowl. Serve mushrooms and pico de gallo in tortillas. Top with sour cream. Garnish, if desired, with cilantro.
See nutritional information for sodium content.
NUTRITION INFORMATION per serving
Calories 250, Calories From Fat 80, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 9g, Cholesterol 5mg, Sodium 330mg, Total Carbohydrates 37g, Sugars 10g, Dietary Fiber 7g, Protein 9g, Vitamin A 20%, Vitamin C 35%, Calcium 8%, Iron 10%
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