Happy National Taco Day! If I ever had to choose my absolute favorite food it would be a tie between nachos and tacos.. even though they are basically the same food. I love tacos because you can basically put anything in a tortilla and it tastes heavenly. This is where my crispy and meaty Mushroom Tacos come into play.
R and I love any excuse to use our favorite cast iron skillet, it heats the oil up quickly and maintains the heat during the cooking process. Here is a list of some of the best cast iron skillets that you can buy online.
Feeds: 3-4 servings | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
- 4-5 large portobella mushroom caps
- 3 cups vegetable oil
- 4 eggs
- 2 cups flour
- 8-10 tortialls (flour or corn)
- salt & pepper to taste
Heat up the vegetable oil in a cast iron skillet to 350°-375°. In a shallow bowl beat the eggs and in a separate shallow bowl pour the flour and season with salt and pepper, set aside.
While the oil is heating to temperature, remove the stems from the mushroom caps and cut each cap into 1 inch strips.
Dip each mushroom strip into the egg and then into the flour, let any excess batter drip off of the mushroom strip. Repeat this until all of the mushroom strips are coated.
Test your oil to ensure it is ready to fry your mushrooms by sprinkling a pinch of flour into the oil; if the oil sizzles then it is ready, if the oil doesn’t sizzle then turn up the heat accordingly.
Gently lay 4-5 mushroom strips into the frying oil, be careful not to overcrowd the pan. Fry on each side for 2-3 minutes until the mushrooms are golden brown.
Remove mushrooms from oil and place on a bed folded of paper towels to allow any excess oil to drip.
Serve the tacos with some homemade pico and your favorite dipping sauce and enjoy!
I would love to see if you cook any of my recipes! Please post a picture on social media using #herehappyandhungry
Until next time,