Mushroom Tacos

These tacos are the best ever! You can use beef or venison. The mushroom trick helps cut back on meat, and you don't even realize it, making this recipe a much healthier and tasty option.

Ingredients

• 4 tablespoons olive oil
• 1 ½ cups chopped onion
• 3 cloves garlic, minced
• 1 pound ground venison
• 1 (8 ounce) package mushrooms, finely chopped or pulsed in a food processor
• 1 package taco seasoning, or to taste
• 1 cup shredded cabbage
• 2 tablespoons lime juice, or to taste
• 2 tablespoons chopped cilantro
• salt and ground black pepper to taste
• 8 corn tortillas
• 1 (8 ounce) jar salsa, or as desired
• 0.25 cup crumbled blue cheese, or to taste

Steps

1. Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
2. Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
3. Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.