Made in Rhode Island

Meatless Tacos

Meatless Taco Filling:

1-8oz Pack Sliced Crimini (Baby Bella) Mushrooms

Olive Oil, for searing

1-12oz Bag Riced Cauliflower

1-12oz Bag Riced Broccoli

1 Onion, diced small

3 Cloves Garlic, minced

1-16oz Jar Salsa (we like Poblano Farms Roasted Salsa or Tostitos Restaurant Style Salsa)

1/2-5oz Bottle Club Jalapeno Hot Sauce

2 Tbsp Morita Hot Sauce (more to taste)

2 tsp Cumin

Salt, to taste

Place a large saute pan over medium-high heat.  When hot, add olive oil and sliced mushrooms.  Stir to coat in oil then only stir every 30 seconds or so to allow mushrooms to brown.  Cook until well browned then remove to a cutting board.  While mushrooms are cooling, add diced onion and garlic to the same pan with a little more oil.  Cook over medium heat until soft.  Chop mushrooms very fine.


Add mushrooms, riced cauliflower and broccoli to onions, increasing heat to high. Saute for 30 seconds then reduce to medium-low and add salsa, cumin, Club Jalapeño and Morita sauces.  Cook until liquid is completely absorbed.  Adjust with salt and/or more hot sauce to taste.  

Spicy Sour Cream/Mayo:

1/2 cup Sour Cream

1/2 cup Mayonnaise 

2 Tbsp Lime Juice

1/2 tsp Garlic powder

1/4 tsp Salt

2 Tbsp Morita Hot Sauce (more to taste)

Combine all ingredients in a bowl and refrigerate until ready to serve

To Assemble:

Corn or Flour Tortillas

Meatless Taco Filling

Shredded Cheddar Cheese

Diced Tomatoes

Minced Red Onion

Spicy Sour Cream Mayo

Shredded Iceberg Lettuce

Heat tortillas in a dry saute pan over medium heat until soft and lightly brown on each side.  Hint: Place tortillas in a large ziplock bag as they come off the heat so they stay warm! 

Assemble tacos with toppings as desired.  Enjoy!

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