Mai-Tacos Recipe | Myrecipes - PCOS-Friendly Recipe

Mai-Tacos Recipe | Myrecipes
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Robin Bashinsky The recipe title here is a playful pun, taking its cues from the pronunciation of the star ingredient. Mushrooms and chiles play surprisingly well together, and this peppy concoction highlights the maitake's robust, roast chicke

Ingredients

  • 1 serrano chile, halved lengthwise
  • 2 tablespoons olive oil, divided
  • 12 ounces maitake mushrooms, coarsely chopped (about 6 cups)
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup organic vegetable broth
  • 1/2 teaspoon kosher salt, divided
  • 1/8 teaspoon ground red pepper
  • 2/3 cup canned unsalted pinto beans, rinsed and drained
  • 1 cup fresh corn kernels
  • 1/2 poblano chile, seeded and julienned (about 1/2 cup)
  • 8 (6-inch) corn tortillas
  • 1 cup thinly sliced napa (Chinese) cabbage
  • 3 ounces queso fresco, crumbled (about 3/4 cup)
  • 8 teaspoons Mexican hot sauce (such as Valentina)
  • 8 lime wedges

Instructions

  1. Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves.
  2. Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 to 5 minutes or until mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic; sauté 30 seconds. Add broth, 1/4 teaspoon salt, and red pepper; reduce heat, and cook 3 minutes or until mushrooms are tender. Stir in beans. Remove mushroom mixture from pan; wipe pan clean with a paper towel.
  3. Increase heat to high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add corn and poblano; sauté 2 minutes or until slightly softened. Stir in remaining 1/4 teaspoon salt.
  4. Heat tortillas according to package directions.
  5. Place 1/3 cup mushroom mixture in each tortilla. Divide corn mixture evenly among tacos. Top each taco with 2 tablespoons cabbage, 1 1/2 tablespoons cheese, and 1 teaspoon hot sauce. Serve with lime wedges.

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