
Ingredients
Ingredients
- 1 pound baby bella mushrooms, thickly sliced
- 2 Tbsp reduced-sodium tamari
- ½ tsp tomato paste
- 1 tsp minced garlic
- 1–2 tsp lime juice
- Whole grain or corn tortillas
Taco Seasoning Blend
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp chipotle powder
- ¼ + ⅛ tsp cumin
- ½ tsp smoked paprika
- ½ tsp chili powder
- Pinch of sea salt, or to taste
Easy Pico de Gallo
- 1 jalapeño pepper, seeded and finely diced
- 1 cup grape tomatoes, diced (or tomato of choice)
- ½ white onion, finely diced
- ½ cup packed cilantro, chopped
- 3 Tbsp lime juice
- 1 tsp minced garlic
- Pinch of sea salt, or to taste
Optional Toppings
- Freshly chopped cilantro
- Avocados, pitted, peeled, and diced
Instructions
Instructions
- 1. Add all ingredients for the taco seasoning blend to a small bowl, mix well, and set aside.
- 2. Add all ingredients for the easy pico de gallo to a bowl, stir to combine, and set aside.
- 3. In a large non-stick skillet or Dutch oven, add the sliced mushrooms and tamari. Sauté over medium-high heat for 7–10 minutes to allow the mushrooms to release their moisture into the pan.
- 4. Add the tomato paste and garlic, and stir constantly for 30 seconds.
- 5. Add the lime juice and taco seasoning blend to the skillet, stir to incorporate, and sauté for 3–5 minutes.
- 6. Remove from the stove and cover for several minutes to allow the mushrooms to absorb the flavors.
- 7. Serve with warmed tortillas, pico de gallo, and toppings of your choice.
Cooking Tips
Cooking Tips
- 1. You can substitute the grape tomatoes with your favorite tomatoes.
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