Easy Entertaining: Street Tacos

You don't need fancy food and elaborate tablescapes to entertain. There are many weeknights we have friends pop over for a casual, last-minute meal, and tacos are an easy go-to.

First, I have my man whip up a batch of his famous salsa or guacamole for everyone to enjoy while I cook the main event.

BaileyRaesKitchenMyMan'sFamousHomemadeSalsa

In these "Street Tacos" mushrooms take the leading role, but don't let that scare you away! They are so dang good, even the meat-lovers will come back for seconds. 

I also make a quick version of a Spanish rice to add into the tacos or serve on the side. Lastly, I finish the tacos with a bright and limey cilantro sauce. Yum! All together you can have this meal ready in around 30 minutes, make it perfect for a night of easy entertaining.

BaileyRaesKitchenStreetTacosEasyEntertaining

Print this recipe and keep in on hand of those easy entertaining evenings! 

Easy Entertaining: Street Tacos

INGREDIENTS

  • 1/2 cup + 4 tbsp olive oil
  • 1 onion, chopped
  • 1/2 tsp salt
  • 1 large tomato, chopped
  • 1/2 cup white rice
  • 1 cup of “no” chicken stock
  • 1 cup of cilantro 
  • 1/2 cup parsley 
  • 1/2 cup olive oil
  • 1/2 cup lime juice
  • 4 cloves of garlic
  • 16 oz baby bella mushrooms
  • 1 can of black beans, rinsed and drained
  • 1 pkg of tortillas

DIRECTIONS

  1. In a sauce pan, heat 2 tbsp of olive oil over medium-high heat, add onions and salt. Sauté onions until soft, about 5 minutes.
  2. Add the tomato, rice, and stock and bring to a boil. Reduce heat to low and simmer, covered, until all the liquid is absorbed and the rice is cooked. Turn off heat and let sit, covered, for 15 minutes.
  3. Using an immersion blender, combine the cilantro, parsley, 1/2 cup of olive oil, lime juice, garlic, and a pinch of salt and pepper. Process until a sauce is formed.
  4. In a large skillet, heat the remaining 2 tbsp of olive oil over medium-high heat. Sauté the mushrooms for 8-10 minutes with a pinch of salt. Add the Black beans and half of the green sauce and cook until heated through. Reserve the remaining sauce to spoon on top of the tacos.
  5. Serve each tortilla with a scoop of rice, mushroom and bean mixture, any additional toppings such as lettuce and avocado, drizzle with additional sauce.