Mexico and its cuisine hold a special place in my heart. My husband and I took our first vacation together to Tulum, where we fell in love with the region's fresh, flavorful food (and stunning beaches). Four years later we celebrated our wedding in Mexico, where our friends and family were treated to our favorite specialties, including guacamole, fresh margaritas, spiced chocolate, and much more. When I think of Mexican cuisine I don't think of the cheese and rice-laden Tex-Mex that is ubiquitous in America. To me, Mexican food means fresh flavors, such as cilantro and lime.
These mushroom tacos are a perfect example of how I like to enjoy my south-of-the-border fare. They are simple to prepare and bursting with flavor. Biting into one truly transports me to the beach!
Mushroom Tacos in Butter Lettuce
2 cups cremini mushrooms
1 clove garlic
1 tsp cumin
1 Tbsp coconut oil
2 Tbsp lime juice
2 Tbsp cilantro chopped
1 head butter lettuce
Sauté garlic in coconut oil until brown.
Add mushrooms and cumin and sauté until soft.
Take mushrooms off heat and toss with lime juice and cilantro
Serve in butter lettuce cups topped with additional cilantro or SJM's Basic Guacamole.
SJM’s Basic Guacamole
2 Tbsp chopped red onion
1 Tbsp diced jalapeno
1 clove garlic diced
2 Tbsp fresh lime juice
1 Tbsp cilantro chopped
1/2 medium tomato diced, or 1/2 cup of halved cherry tomatoes
pinch of sea salt
In a medium bowl combine all the ingredients except tomatoes.
Using a fork, mash everything together until fully combined yet slightly chunky.
Gently fold in diced tomatoes.
Adjust seasoning to taste.