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Made in Rhode Island

Meatless Tacos

Veggie Tacos.jpg

Meatless Taco Filling:

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

Olive Oil, for searing

1 Onion, diced small

3 Cloves Garlic, minced

1-12oz Bag Riced Cauliflower and/or Broccoli

1-16oz Jar Rhed's Sunrise Salsa

Rhed's Club Jalapeno Hot Sauce, to taste

Rhed's Morita Hot Sauce, to taste

1 tsp Cumin, or more to taste

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 chopped mushrooms and 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 almost completely absorbed.  Adjust with salt and/or more hot sauce to taste.  


Place in a 350 degree oven for 15 minutes (just before serving) to get mixture a little more brown and to give it more of a meaty look & 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 or Micro Greens

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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