Mushroom Tacos Recipe | James Beard Foundation

Ingredients

• 1 cup long grain rice
• 1/4 cup green bell pepper, finely diced
• 1/4 cup Spanish onion, finely diced
• 4 cloves garlic, chopped
• 2 tablespoons olive oil
• 1 pack Sazón
• Salt to taste
• 2 avocados
• 3 cloves garlic
• 1 lime, juiced
• 1 jalapeños, seeds removed
• 1/2 cup cilantro, leaves and tender stems
• 1 teaspoon salt
• 1/4 teaspoon cumin
• 2 1/2 tablespoons olive oil
• 1/2 cup olive oil
• Juice of 2 limes
• 1/4 cup diced red onion
• 1/2 cup cilantro, chopped
• 3 cloves garlic, chopped
• 2 sprigs thyme
• 1/2 teaspoon pepper
• 8 portabello mushrooms (or mushroom scraps)
• 16 to 20 flour or corn tortillas
• Grillled portabellos, sliced
• 2 cups rice
• 1 cup Monterey jack cheese, shredded
• Avocado crema
• 1 cup crema
• 1/2 cup chopped onions
• 1/2 cup cilantro leaves
• 1/2 cup sliced radishes (about 6 radishes)