Mushroom Tacos

Only three weeks left in the 500 Taco Summer. Here's another delicious way to up your numbers.*

Mushroom Tacos

1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
2 Tbsp oil
1 8oz package sliced mushrooms
1 Tbsp soy sauce
1 Tbsp salsa, drained of excess liquid
2 cloves garlic, pressed
6 corn tortillas
Cotija cheese and salsa to top

Heat 1 Tbsp oil. Add carrot and celery and saute a few minutes on medium high until tender. Set aside. Heat second Tbsp of oil and add mushrooms. Saute a few minutes until just moist and tender, using a wooden spoon to break up large pieces into smaller pieces. Add soy sauce and 1 Tbsp salsa (I used Casa Chica's medium roasted salsa). Saute/simmer for a few more minutes. Add carrots and celery to mushrooms and continue to saute until combined. Add pressed garlic and saute until fragrant, about 30 seconds. For a drier filling, drain excess liquid (I happen to like all that flavorful drippiness). Warm  tortillas in a dry pan and top with mushroom mixture, salsa, and crumbled cotija. You can also use crispy taco shells, if you prefer.  Makes 6 tacos.

*By the way, I'm at 111!