Farmers Tacos Recipe

Name: Del Pez Riverfronts Farmers Tacos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups seasonal mushrooms (e.g., shiitake, oyster, chanterelle); 1 cup inca potatoes (or any waxy potato); 1 cup morita sauce; 1 cup crispy wonton strips; 1 cup mozzarella cheese, shredded; 4 pieces flour tortillas; 2 tbs olive oil; to taste salt; to taste pepper; 1 tbs fresh cilantro, chopped

Inspired by Del Pez Riverfront

Time30m

Serves4

seasonal mushroom mix, inca potato, morita sauce, crispy wonton strips, mozzarella cheese, flour tortilla

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Ingredients

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Taco Ingredients

2 cups seasonal mushrooms (e.g., shiitake, oyster, chanterelle)

1 cup inca potatoes (or any waxy potato)

1 cup morita sauce

1 cup crispy wonton strips

1 cup Mozzarella cheese, shredded

4 pieces Flour tortillas

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

1 tbs Fresh cilantro, chopped

Method

Cooking Directions

Prepare the Potato

Boil the inca potato in salted water until tender, about 15 minutes. Drain and let cool, then cut into small cubes.

Cook the Mushrooms

In a skillet, heat olive oil over medium heat. Add the seasonal mushrooms and sauté for about 5-7 minutes until golden brown. Season with salt and pepper.

Combine Ingredients

In a large bowl, combine the sautéed mushrooms, cubed inca potatoes, and fresh cilantro. Mix well.

Assemble the Tacos

Warm the flour tortillas in a dry skillet or microwave. Place a generous amount of the mushroom-potato mixture in the center of each tortilla. Top with morita sauce, crispy wonton strips, and shredded mozzarella cheese.

Serve

Fold the tortillas over the filling and serve immediately, garnished with additional cilantro if desired.

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