I have been known to go a little over the top with my menu planning, and although I would never admit that I do too much, people in my life would disagree (and have told me many times). And even though I won’t ever change, it is nice to have an easy recipe that involves minimal prep and cooking time. As always, you can customize it however you’d like!

Makes around 6 to 8 taco-sized tortillas (more or less depending on how mushroom filling you put in them!)

Ingredients 

• Two pounds of mushrooms, I use cremini and shiitake
• 1 packet of your favorite taco seasoning
• 4 Serrano peppers, sliced (use less to make it less spicy)
• Kosher salt
• 2 tablespoons of butter
• A couple of tablespoons of finely chopped cilantro
• Freshly squeezed lime juice, I use between one to two limes
• Taco-sized tortillas, we like flour
• Guacamole (see note)
• Arugula (see note)
• Hot sauce
• Black or pinto beans, optional (see note)
• Salsa, store-bought or homemade
• Cheese, optional

Directions

1. Wipe your mushrooms clean, remove the stem, and then finely slice. Add the mushrooms to a large skillet over medium-high heat, without any oil or butter. Let the water cook off from the mushrooms, for about 5 to 10 minutes, and then add the butter and three of the Serrano peppers. Stir together and then add in the taco seasoning and a couple of pinches of salt. Turn down the heat and cook for a few minutes more. I like to add about 1/4 cup to a 1/2 cup of water to make the mushrooms nice and saucy. Turn off the heat, add in the cilantro, and squeeze in some lime juice. I usually use a whole lime, but you may need less depending on how juicy your lime is. Taste and adjust with more salt. 
2. When you’re about ready to serve, add the arugula to a medium-sized bowl, along with a couple of dashes of hot sauce, a squeeze of lime juice, and salt. Taste and adjust with any additional ingredients.
3. To assemble, char your tortillas, and add the mushrooms, beans, and/or cheese if using, guacamole, salsa, and any other topping you like. Top with the seasoned arugula! Continue until you have all the tortillas filled. You can also store the mushroom filling in the fridge for a couple of days.

Notes:

• GUACAMOLE: Making good guacamole comes down to how good your avocados are. But this is how I make mine which will hopefully help you make delicious guacamole no matter how your avocados taste. To a small bowl or a Molcajete (I’m going, to be honest, I only use this when we have guests because it takes forever to dry after washing it), add a couple of Serranos, a small bunch of finely chopped cilantro, and a good pinch of flaky sea salt. Squeeze in some lime juice and let that sit for a few minutes. Now add the avocado(s) and a good pinch of garlic powder. Mash together and taste and adjust the seasonings. I usually add more salt.
• ARUGULA: However much arugula you have will work! I buy a 5-ounce container of baby arugula from Whole Foods.
• BEANS: To make these more substantial you can always add beans. Make sure you heat them first and taste if they need any salt. If we do add beans it’s either refried pinto beans or black beans!