• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 teaspoon chili powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground allspice
  • ¼ teaspoon paprika
  • ¼ teaspoon ground cumin
  • Pinch of crushed red pepper flakes
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1 ½ cup all purpose flour
  • 2 teaspoons corn oil
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup warm milk
  • 1 avocado
  • Pinch of salt
  • 1 lime, juiced
  • 1 small red onion, half diced and half sliced
  • Crumbled aged white cheddar cheese
  • Fresh cilantro
  • 1 lime, cut into wedges

FunGuy mini Cinco de Mayo tacos with fresh homemade mini tortillas, creamy guacamole, and spicy sautéed mushrooms with a squeeze of lime are just what you need.

So good, you won’t even notice they’re healthy!

DIRECTIONS:

  1. Put the FunGuy mushrooms into a bowl. In another bowl mix together chili powder, oregano, garlic powder, onion powder, allspice, paprika, cumin, red pepper flakes, and salt. Toss the spice mixture into the bowl with the mushrooms and olive oil. Allow to marinate while preparing the tortillas.
  2. In a bowl whisk together the flour, baking powder, and salt. Add in the oil and milk, mixing well between each. If the dough is still dry and hasn’t come together, add water a tablespoon at a time.
  3. Once the dough has come together and is sticky yet firm, turn it out onto a floured surface and knead it for about 5 minutes. Place in a warm place and cover with a warm damp towel to rest for 15 minutes.
  4. Divide the dough into 16 evenly sized pieces and roll them into balls with your hands. Lay them out and cover again on a flat surface to rest another 5-10 minutes.
  5. While waiting for the tortillas to rest prepare the guacamole.
  6. Cut the avocado open and spoon out the green flesh and place it in a bowl. Mash the avocado with a fork before adding in the diced half of the onion, lime juice, and pinch of salt. Mix well with the fork, cover and set aside.
  7. Heat a clean, dry skillet over medium low heat.
  8. Using your fingers and the palms of your hands flatten and shape the balls of dough into round disks. Lightly flour a flat surface and lay the tortilla on it. With a rolling pin, roll out the tortilla to about 1/8th inch thickness.
  9. Place the tortilla in the hot skillet and allow it to cook about 30 seconds, or until it puffs up. Using tongs flip the tortilla and cook on the other side for another 30 seconds. When done each side should have brown cooking marks and have risen while cooking. Transfer the cooked tortilla to a plate and cover with a damp cloth to keep lightly moist while cooking the rest of the tortillas.
  10. Heat a sauté pan over medium high heat and add the mushrooms. Cook the mushrooms for 5-7 minutes or until they are tender and lightly browned.
  11. Assemble the tacos by placing a tortilla down and top with the sautéed mushrooms, guacamole, red onion slices, cheese, cilantro, and a squeeze of fresh lime.
  12. Serve immediately.

Have a Fun meal!