Name: Mushroom-Egg Scramble Tacos with Avocado, Feta & Pickled Onions
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 0.68 kg cremini mushrooms; 1 ½ (113 g) pkgs crumbled feta cheese; 12 eggs; 3 jalapeño peppers; 1 ½ limes; 1 ½ medium red onions; 18 small flour tortillas; brown sugar; butter, unsalted; salt; white wine vinegar

Mushroom-Egg Scramble Tacos with Avocado, Feta & Pickled OnionsMushroom-Egg Scramble Tacos with Avocado, Feta & Pickled Onions — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

0.68 kg cremini mushrooms

1 ½ (113 g) pkgs crumbled feta cheese

12 eggs

3 jalapeño peppers

1 ½ limes

1 ½ medium red onions

18 small flour tortillas

brown sugar

butter, unsalted

salt

white wine vinegar

Instructions

Place vinegar, sugar, and salt in a medium bowl; stir to combine the pickling liquid.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Wash and dry the fresh produce.

Thinly slice mushrooms.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Add mushrooms and cook, stirring occasionally, until golden brown and tender, about 10 minutes.

Meanwhile, quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and place in another medium bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Juice limes into the bowl with the jalapeño.

Shave cilantro leaves off the stems; discard stems and mince half of the leaves. Add to the bowl. (Reserve remaining whole leaves for serving.)

Halve and pit avocados; using a spoon, scoop out the flesh. Add to the bowl, along with salt, and mash with a fork until semi-smooth. Set aside.

Crack eggs into a large bowl, then season with salt. Whisk until smooth.

When the mushrooms are done, add vinegar to the skillet, and stir to combine.

Pour egg mixture into the skillet with the mushrooms and scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny. Remove from heat, add feta, and stir to combine.

Warm tortillas in another skillet, oven, or microwave (optional).

To serve, divide tortillas between plates; fill with mashed avocado, mushroom scramble, and pickled onion. Top with reserved cilantro and enjoy!

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