Mushroom tacos with lemon sour cream

 
Ingredients & methods of Mushroom tacos with lemon sour cream

    Ingredients for mushroom filling:
    12 mini taco shells
    2 table spoons olive oil
    2 cups sliced mushrooms
    3 table spoons finely chopped onions
    2 table spoons chopped garlic
    2 table spoons chopped cilantro
    1 table spoon chopped paprika
    1 table spoon chopped jalapeno
    1 tea spoon chilly flakes
    1 table spoon taco seasoning
    1 tea spoon black pepper
    salt to taste

    In a pan add olive oil, chopped onion and garlic. Sauté for a minute. Add sliced mushrooms and sauté till the water evaporates and mushrooms become little crispy.
    Add chopped paprika, jalapeno, chilly flakes, black pepper, taco seasoning and salt. Sauté for a minute and add cilantro.

    Take a mini taco shell, spread a layer of mushroom, top it with a spoon of avocado and lemon sour cream. Garnish with chopped cilantro and chipotle sauce.

    Serve immediately.
    Ingredients for Avocado filling:
    1 finely chopped avocado
    2 table spoons chopped onion
    1 table spoons chopped garlic
    1 table spoon chopped jalapeno
    1 tea spoon chilly flakes
    1 tablespoon chipotle sauce
    2 tablespoons chopped cilantro
    salt to taste

    Mix all the ingredients and keep it aside

    Ingredients for lemon sour cream:
    ¼ cup sour cream/hung curd
    1 tea spoon lemon zest
    1 table spoon lemon juice
    1 table spoon chopped garlic(optional)
    pinch of salt
    1 tea spoon chilly flakes

    Mix all the ingredients and lemon sour cream is ready.

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