Mushrooms are a high-volume, low-calorie diet savior and this aromatic dish from superstar celebrity chef Nyesha Arrington ticks all the right boxes. Get your cook on for a dinner one night this week; your tastebuds and your waistline will thank you with these Mushroom Tinga Tacos!


  • 1 lb portabella mushrooms, sliced
  • 14 oz tomatoes, fire-roasted
  • 2 chipotles in adobo
  • 2 garlic cloves, chopped
  • 1 tsp Himalayan pink salt
  • 1⁄2 tsp Mexican oregano
  • 1 tsp cumin, ground
  • 1 tsp paprika, smoked
  • 1 tsp chili powder
  • 3 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 1⁄2 cup yellow onion, diced
  • 1/4 cup cilantro, finely chopped
  • 1 avocado, sliced
  • 2 limes, cut into wedges
  • 2 oz sour cream
  • Salt and black pepper, to taste
  • Charred corn tortillas


1- Heat one tablespoon of oil in a cast-iron skillet on medium heat. Add portobellos and sauté on high heat until golden brown.

2- Move mushrooms to one side of the pan and add another tablespoon of oil. When hot, add the onions, garlic, and a pinch of salt. Cook until the water is released for about 12 mins.

3- Push them to the side, turn down the heat to low and add in the last tablespoon of oil with the spices and chipotle peppers.

4- Cook on medium-low heat for about 8 mins.

5- Deglaze the pan with a splash of water and stir to coat well.

6- When the water is evaporated, add tomatoes and turn up the heat to medium-high. Cook for 6 minutes.

7- Turn the heat down to a medium simmer and cook for 15 minutes, stirring frequently. Garnish tacos with cilantro, and chopped white onions, sliced avocado, sour cream, and a lime wedge.

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