Wednesday, May 2, 2012

Cinco de Mushroom Tacos and Festive Mango Salsa

Like many Americans, in just a few short days we will be celebrating Mexican culture and heritage with Cinco de Mayo by eating tacos, enchiladas and washing it all back with a Corona or margarita. Cinco de Mayo is one of those holidays that commercialism has taken it to new heights of popularity. You know, like how everyone comes out of the woodwork to celebrate St. Patrick's Day, Irish or not. 

Dan and I had to celebrate Cinco de Mayo early (no complaints here) and I decided to keep things fresh, festive and colorful. I have a tendency to stuff tacos with oodles of toppings that has my mouth singing praise in 5 different directions but forget about eating it gracefully. Eating gracefully is never really a focus of mine until I don a pretty sundress, like today. So, onward to gracefully consuming a taco...I knew minimizing all the extra veggies would help. That may be the only time you hear me say minimize and veggies in the same sentence. I'm not so sure I reached graceful taco eating stature, but my sundress was untouched. Forgoing the extras enhanced the fresh mango and cilantro. Delicioso. I guess Cinco de Mayo brings out the Spanglish in everyone.
Cinco de Mushroom Tacos with Festive Mango Salsa
Serves 4
Note:
- Oyster Mushrooms are on the more expensive side, but I decided this was a time to splurge. When shredded, oyster mushrooms look remarkably similar to shredded chicken. If you don't want to treat yourself this time, use sliced portabellas as an alternate.

1 onion, chopped
1 red bell pepper, chopped
2 3.5 ounce packages oyster mushrooms, shredded with your hands or thinly sliced
salt
pepper
3 cloves of garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 15oz can black beans, drained and rinsed
8 6inch corn or whole wheat tortillas

Festive Mango Salsa
2 cups mango, diced (1 medium or use defrosted pre-packaged diced mangoes)
1/2 cup fresh cilantro, chopped
1/2 red onion, diced
1 tablespoon sugar or agave nectar

1. Heat a medium non-stick skillet over medium-high heat. Saute onions, bell peppers, and mushrooms until soft. Season with salt and pepper. Add garlic, chili powder, cumin, and oregano and let cook for a few more minutes until fragrant. Add tablespoon by tablespoon of water to the skillet if spice or veggies stick. Add black beans and heat throughout. 
2. While taco filling cooks, toss mango, cilantro, onion, and sugar/agave in a small bowl. Reserve in refrigerator until ready to assemble tacos.
3. Fill tortillas with mushroom filling and top with a festive dollop of mango salsa. Celebrate! 

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