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Home > Recipes > Mushroom & Gouda Tacos

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Mushroom & Gouda Tacos

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Recipe by Lori Yates of Foxes Love Lemons
Servings:
4
Prep Time:
10 min
Print Recipe

Ingredients

  • 2 tablespoons butter, unsalted
  • 16 ounces button mushrooms, sliced
  • 1 red bell pepper, diced
  • 1/2 teaspoon fresh lemon zest
  • 1/4 teaspoon black pepper, ground
  • 2 cups fresh or frozen corn kernels, thawed if frozen
  • 1 cup chopped fresh cilantro leaves
  • 12 corn tortillas, warmed
  • 4 ounces cheese, smoked Gouda - shredded
  • 1 lime, cut into wedges
  • 1/2 cup sour cream
  • hot sauce, for serving (optional)

Nutrition Information

Serving size:

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

In a large skillet, heat butter over medium-high heat. Add mushrooms; cook 6 to 7 minutes or until deeply golden brown; stirring occasionally.

Stir in red bell pepper, salt and pepper. Cook 2 minutes or until pepper is softened, stirring frequently. Stir in corn; cook 1 minute or until corn is warmed through. Remove from heat; stir in cilantro.

Divide vegetable mixture between corn tortillas and top with cheese. Serve tacos with lime wedges, sour cream and hot sauce, if desired.

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