Mushroom and pumpkin tacos

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 134, total fat 3 G., saturated fats 0 G., proteins 4 G., carbohydrates 26 G., fiber 4 G., cholesterol 0 mg, sodium 50 mg, sugar 1 G.

These tiny tacos are the perfect holiday appetizer. They're filling enough to satisfy your hunger while the main course cooks, yet light enough to keep you satisfied. These bite-sized tortillas are filled with mushrooms and pumpkin in a delicious sauce topped with zesty jalapeño rings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. vegetable oil
3 green onions, thinly sliced (white and light green parts separated from green parts)
1.5 cups butternut squash, diced
200 g thinly sliced shiitake mushrooms
2 cloves garlic, crushed
4 tsp chili powder
24 4-inch (10 cm) corn tortillas, warmed
Thinly sliced jalapeño pepper, for serving
Lime wedges, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tacos, pumpkin, mushrooms, chili seasoning, lime, jalapeno pepper

Cooking the dish according to the recipe:

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the white and light green parts of the green onions, squash, shiitake mushrooms, and garlic and cook until the squash begins to soften, about 3 minutes. Stir in the chili powder and cook for 30 seconds. Add 2 cups of water and simmer until the vegetables are tender and the sauce has thickened, about 8 minutes.
Stack 2 tortillas to make 12 individual stacks, then divide the mushroom mixture among the tortillas. Top with green onions and jalapeños. Serve tacos with lime wedges.

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