Soft Tacos With Mushrooms and Cabbage

By Martha Rose Shulman

Updated Feb. 9, 2023

Soft Tacos With Mushrooms and Cabbage
Andrew Scrivani for The New York Times
Total Time
About 15 minutes
Rating
4(484)
Comments
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Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese – and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It’s also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.

Featured in: Recipes for Health: Tacos for the Holidays

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Ingredients

Yield:4 servings.
  • 1tablespoon extra virgin olive oil
  • 1pound mushrooms, cut in thick slices
  • 1bunch scallions, white and light green parts, finely chopped
  • 2garlic cloves, minced
  • Salt and freshly ground pepper to taste
  • 1small head cabbage
  • ¼cup chopped cilantro
  • ¼ to ½cup Chipotle Ranchera Salsa
  • 8corn tortillas
  • Queso fresco to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

226 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 10 grams protein; 929 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.

  2. Step 2

    Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).

  3. Step 3

    Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

Tip
  • Advance preparation: The mushroom filling will keep for about 3 days in the refrigerator.

Ratings

4 out of 5
484 user ratings
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Comments

Andreae

I think you need to shred the cabbage first!

Alisa

What kind of mushrooms are best in this recipe?

Rainmaker

Delicious, quick and easy. I had never heard of Chipotle Ranchera Salsa so I did a little googling. Luckily we always have a can of El Pato Jalapeno Salsa and a can of chipotles in adobo sauce in the cupboard. I chopped up one of the chipotles and mixed it into the El Pato with a little bit of the Adobo Sauce and then added to the veggies in the pan. I can't imagine this is far off from the Chipotle Ranchera Salsa so correct me if I'm wrong. Either way it turned out great!

Susan

I used a "small" head of cabbage, which was way too much cabbage - it overwhelmed the mushrooms and most of the seasonings and took a lot longer than 5 minutes to cook - more like 20 minutes. Better to use say 1/2 lb of cabbage or 1 c.

Maura

Really nice combo of ingredients. I made a pico de gallo to go with (https://cookieandkate.com/classic-pico-de-gallo-recipe/print/30827/) and had some mandolined radish and fennel and avo for other toppings. More garlic wouldn't have hurt:)

veganinthemaking

I added kale and beans (for more nutritional value) and topped it with sun-dried tomatoes instead of cheese. Surprisingly so good!

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