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Spicy Mushroom Tacos With Pico De Gallo

SERVES: 6   PREP TIME: 20 minutes   COOK TIME: 15 minutes


Nutritional Facts

Nutrition Information per serving
Calories: 250 Calories from Fat: 80g
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%

INGREDIENTS

  • 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

DIRECTIONS

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.

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