Just what the world needs is another taco recipe. However, this is not just any taco recipe it’s a recipe for Walnut-Mushroom Taco Lettuce Cups. Taco Tuesday will never be the same. Undoubtedly this is the perfect meat-substitute. The meat has been replaced with walnuts and mushrooms and a few other vegetables. Walnut-Mushroom Taco Lettuce Cups can serve as double duty, it can be eaten on Meatless Monday and served again on Taco Tuesday. What a deal, just take your pick maybe you’ll have it on both days! They’re just that good.
I personally prefer taco Tuesday to have my Walnut-Mushroom Taco Lettuce Cups. They are simple and easy to make. In less than 30 minutes this could be on your family’s dinner table. Serve it up in a lettuce cup, on top of shredded lettuce, on a warm tortilla or in a taco shell.
Walnut-Mushroom Taco Preparation
- Roughly chop your mushrooms, walnuts, and onions separately.
- Begin by sautéing the chopped onion in a medium-size frying pan in a small amount of vegetable oil over medium heat for two minutes.
- Add the chopped mushrooms to the pan and continue sautéing for another two or three minutes.
Other Ingredients Needed for the Walnut-Mushroom Tacos
Add some tomato paste, taco seasoning, cilantro, and, water to the skillet. Allow the walnuts to soften and the water to evaporate and the taco meat should be ready in no time. Ingredients needed for the Walnut-Mushroom Taco Lettuce Cups:
- chopped walnuts
- chopped mushrooms
- minced onions
- minced cilantro
- tomato paste
- taco seasoning
- water
- vegetable oil
Start with a blank canvas. Use Romaine, Bib, Napa cabbage, or iceberg lettuce to fill your walnut-mushroom cups. With lettuce cabbage being low in calories it’s nice to know you can eat several cups without worrying about the calorie count.
Use the traditional topping on your lettuce cup. Add tomatoes, cilantro, peppers, avocado, salsa, or whatever you like. I keep it simple by just adding cheese and sour cream as my toppings. Check out the recipe for these walnut-mushroom cups and let me know what you think by leaving a comment below. I would love to hear from you. Enjoy!
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- 1-1/2 cup walnut, medium chopped
- 8 ozs. cremini mushrooms (any fresh variety), medium chopped
- ½ cup onions, chopped
- 1 tbsp. cilantro, finely chopped (optional)
- 3 tbsp. tomato paste
- 1 pkg. Taco seasoning
- 2 tbsp. vegetable oil
- ¼ cup. water
- 1-2 bunches Romaine lettuce
- Avocado
- slice peppers
- Shredded cheese
- lime wedges
- chopped tomatoes
- cilantro
- salsa
- sour cream
- Roughly chop the mushrooms, walnuts, onions, and cilantro separately.
- Begin by sautéing the chopped onion in a medium-size frying pan in the vegetable oil over medium heat for five minutes.
- Add the chopped mushrooms to the pan and continue sautéing for another three minutes.
- Next add the walnuts, tomato paste, taco seasoning, chopped cilantro, and water to the skillet. Continue to cook for another 7 minutes allowing the walnuts to soften and the water to evaporate from the taco meat.
- Allow to cool for a few minutes.
- Fill the lettuce cups with the walnut mushroom mixture garnish with toppings of your choice. Enjoy!
