When Taco Tuesday hits, these steak and mushroom tacos with crispy tater tots are an easy weeknight dinner the whole family will love. Mildly reminiscent of tater tot casserole (or hotdish, where I’m from), this easy taco recipe is bright and fresh, crunchy and soft, and full of earthy, meaty flavor.
2large portobello mushroom caps, stems and gills removed
½bag frozen tater tots
6flour tortillas, warmed
4green onions, sliced
fresh parsley or cilantro, chopped
Green Chili Cheese Sauce
½cupMonterey Jack cheese, shredded
14 ouncecan green chilis, drained
Lime Sour Cream
Twist the stems off the portobello mushrooms. Use a spoon to scrape away the brown gills from the underside of the mushroom caps.
In a large zip-top bag, combine 1 tablespoon canola oil, soy sauce, juice of 2 limes, garlic, oregano, chili powder, cumin, and pepper. Add steak and mushrooms and set in the refrigerator for 1-8 hours.
Preheat the oven and cook frozen tater tots according to package directions.
Heat 1 tablespoon of canola oil in a cast iron skillet over medium-high heat. Add the mushrooms and the steak to the pan. Cook the mushrooms for 5 minutes per side. Sear the steak for 2 minutes on each side, then 3-4 minutes per side until the internal temperature is 135 for medium-rare. Remove the steak and let it rest for 5 minutes. Slice the mushrooms and steak into strips.
To make green chili cheese sauce, stir together ½ cup sour cream, ½ cup shredded Monterey Jack cheese, and drained green chilis. Heat in the microwave for one minute or until the cheese is completely melted.
To make lime sour cream, stir together ½ cup sour cream and juice from one lime.
Fill warmed tortillas with steak, mushrooms, green chili cheese sauce, tater tots, lime sour cream, parsley or cilantro, green onions, and salsa verde.