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Smoky Mushroom Tacos Dorados with Swiss Chard & Mojo Rojo Crema
2 or 4 Serving Dinner

Smoky Mushroom Tacos Dorados

with Swiss Chard & Mojo Rojo Crema

"Dorados", meaning golden in Spanish, refers to crispy, fried tacos, typically filled with shredded chicken, beef, chorizo, or potatoes. To give these tacos dorados a smokey, "meaty" filling, we roast mushrooms in smoked paprika and ground, smoked jalapeños. Folding tender Swiss chard into a spicy tomato sauce creates an earthy, savory base to contrast the crunchy tortilla shells. A dollop of cooling, velvety crema ties the dish together.

Tags: High-Protein <600 Calories Nut-Free
SERVINGS
PREP & COOK TIME
30 min
CALORIES
370
FAT
11g
CARBOHYDRATES
59g
PROTEIN
17g

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INGREDIENTS

  1. 4 oz cremini mushrooms, trimmed and quartered
  2. 1/2 tsp chipotle morita powder (divided)
  3. 1 tsp smoked paprika
  4. 2 oz vegan cream cheese
  5. 6 tbsp mojo rojo sauce (divided)
  6. 1 yellow onion, peeled and diced
  7. 4 oz Swiss chard, stems thinly sliced and leaves chopped (divided)
  8. 1 garlic clove, peeled and minced
  9. 6 yellow corn tortillas
  10. 1/4 cup vegetable oil*
  11. Salt*
  12. Pepper*
Allergens: soy, wheat
Tools: Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
370
FAT
11g
CARBOHYDRATES
59g
PROTEIN
17g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the smoky mushrooms

Preheat oven to 425°F. Combine 2 tbsp vegetable oil, mushrooms, just half the chipotle morita, smoked paprika, and a pinch of salt and pepper on baking sheet and toss. Arrange mushrooms in single layer and cook until browned and beginning to crisp, 15 to 18 minutes. (4-serving meal: use ¼ cup vegetable oil) (TIP: Add more chipotle morita if you prefer more spice.)

2
Make the mojo rojo crema

Whisk together cream cheese, just half the mojo rojo, 1 tsp warm water, and a pinch of salt in small bowl. (4-serving meal: use 2 tsp water)

3
Cook the veggies

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add onion, chard stems, and a pinch of salt and pepper and cook until softened, 3 to 5 minutes. Add chard leaves and continue to cook until bright green, 3 to 5 minutes. Stir in garlic and remaining mojo rojo and cook until fragrant, about 30 seconds. Transfer to medium bowl, add smoky mushrooms, and stir to combine. Wipe skillet clean. (4-serving meal: use 2 tbsp vegetable oil)

4
Crisp the tacos

Lay tortillas on clean work surface. Spread some mojo rojo crema on half of each tortilla. Top with ¼ cup veggie filling and fold tortilla in half. Heat ½ tbsp vegetable oil in same skillet over medium heat. Add 3 tacos and cook until crispy, 1 to 3 minutes per side. Transfer to plate and repeat with remaining tacos and oil.

5
Serve

Divide smoky mushroom tacos dorados with Swiss chard between plates and serve with extra mojo rojo crema for dipping. ¡Buen apetito!

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