Blueberry and Portabella Tacos
The heartiness of portabella mushrooms and the fresh earthiness of cilantro pair surprisingly well with summers sweet blueberries. Give this crowd-pleaser recipe a try and it will quickly become a new summer staple!
- 1 bunch Footprints Edibles Calypso cilantro, finely chopped
- 1/2 red onion finely diced
- 1 tbs Sherry vinegar
- 1 tbs olive oil - the good stuff
- 1/2 tsp Ancho chile powder
- 1/4 tsp cumin
- 2 tbs olive oil
- 1 shallot, minced
- 2 portabella mushroom caps
- 1/2 tsp cumin
- 1 tsp Ancho chile powder
- 1 cup blueberries
- Sherry vinegar
- 1 cup crumbled queso fresco*
Stir together salsa ingredients and let rest while flavors blend.
Meanwhile, warm 2 tbs olive oil in a 12” skillet over med-high heat. Add shallot and cook until softened. Add mushrooms and cook until they soften and edges begin to brown.
Toss with cumin, ancho chile powder and blueberries. Season to taste with salt, pepper and a splash of Sherry vinegar.
Season cilantro salsa to taste with salt, pepper and more vinegar if needed.
Serve blueberries and mushrooms in warm, flour tortillas with queso fresco and cilantro salsa.
*Queso fresco is a mild crumbly cheese. You can substitute slightly saltier feta and season accordingly.