Beef mushroom avocado tacos

A unique version of the standard taco that you are sure to find delightful!

Excluding last year (due to my being on bedrest), my husband and I have thrown a Cinco de Mayo party at our house every spring. We plan to resume our tradition this year. Want to come over for a CdM fiesta?

Cinco de Mayo happens during the most perfect time of the year, in my opinion. Spring has officially sprung by then (most years) here in Minnesota, and everyone is in the mood for margaritas, Mexican food and mingling. Is there anything better than those three things put together? Add to it JUST SURVIVED TERRIBLE, HIDEOUS WINTER and it's a glorious scenario!

To get into the Mexican-springtime-celebrating spirit, I donned my sombrero and put together this delicious taco recipe that I adapted from a friend's recipe. It's a unique version of the standard taco and my husband and I found it to be delightful. Sadly, we did not simultaneously consume margaritas. What were we thinking?

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Add:

1 pound ground beef (we used venison)

1/2 of an onion, chopped (reserve the other 1/2 for later)

3 jalapeno peppers, minced (deseed and/or use fewer peppers for a less spicy result)

Salt and pepper, to taste

Cook over medium heat until the meat is browned and the onion is softened, about 10 minutes.

Transfer the mixture to a bowl, reserving the skillet.

In a separate bowl, combine:

Remaining 1/2 onion, chopped

2 avocados, cubed

1/4 cup fresh lime juice

Salt and pepper, to taste

Taste. Mmmmm.

In the reserved skillet, heat 1 tablespoon of olive oil over medium heat.

Add:

8 oz. fresh mushrooms, sliced

2 cloves garlic, minced

Salt and pepper, to taste

Cook until lightly browned, about 8 minutes.

Stir into the beef mixture and cover to keep warm.

Wipe out the skillet. Over medium heat, toast 8 tortillas, one at a time, for 1 minute on each side.

Stuff the tortillas with equal amounts of the beef-avocado-mushroom mixture. Serve immediately to hungry person(s)!

Or just come on over to our house on May 5th!

Beef Mushroom Avocado Tacos

A unique version of the standard taco that you are sure to find delightful!

Contributed by Megan Porta from pipandebby.com.

Published Apr 09, 2011

Serves: 8

Total time: 45 min

BeefMushroomAvocadoTaco"

Ingredients:

  • 3 tablespoons olive oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 3 jalapeno peppers, minced
  • Salt & pepper, to taste
  • 2 Hass avocados, cubed
  • ¼ cup fresh lime juice
  • 8 oz. sliced mushrooms
  • 2 cloves garlic, minced
  • 8 small flour tortillas
Instructions:
  1. Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the beef, ½ of the onion and the jalapenos. Season with salt and pepper. Cook over medium heat until the meat is browned and the onion is softened, about 10 minutes. Transfer to a bowl, reserving skillet.
  2. In a large bowl, combine the remaining onion, avocado cubes and lime juice. Season with salt and pepper.
  3. In the reserved skillet, heat the remaining tablespoon of olive oil over medium heat. Add the mushrooms and garlic and season with salt and pepper. Cook until lightly browned, about 8 minutes. Stir into the beef mixture and cover to keep warm.
  4. Wipe out the skillet. Over medium heat, lightly brown the tortillas, one at a time, for 1 minute on each side. Stuff tortillas evenly with the beef-avocado-mushroom mixture and serve immediately.