Marinated Mushroom Yams Tacos

 

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Marinated Mushroom Tacos | Everyday Gourmet S7 E20

Video taken from the channel: everydaygourmettv


Drizzle sweet potatoes in cooking oil, sprinkle with salt and pepper and bake for 45 minutes, until softened and lightly browned. Heat a skillet over medium heat, add mushrooms and saute until marinade is cooked down to a thick sauce, about 10-12 minutes. Stir in sweet potatoes and cook an additional 2 minutes. Heat a skillet over medium heat, add mushrooms and saute until marinade is cooked down to a thick sauce, about 10-12 minutes. Toss in sweet potatoes and stir.

Cook an additional 2 minutes to warm potatoes. Serve with corn tortillas, sour cream, guacamole, and fresh cilantro. Place sweet potato into a medium mixing bowl, drizzle 2 tablespoons of olive oil and add the spice blend of cumin powder, chipotle powder, cinnamon and cayenne. Season with salt and pepper to taste, toss and spread on a baking sheet in a single layer. Bake until potatoes are slightly browned and soft, about 10-15 minutes.

grilling the marinated sweet potatoes and making the tacos Because the sweet potatoes are partially cooked, grilling takes a few minutes. Pre-heating the grill to 400 degrees, or medium, place the sweet potato slices directly on the grill. Since you can make the mushrooms while the sweet potatoes roast in the oven, the total cooking time for these is only about 45 minutes. Fast enough to make for a tasty weeknight meal.

To round out the meal and make sure you add a bit of protein, serve these tacos with a side of beans. Beer marinated roasted sweet potatoes, charred corn, creamy avocado, crisp onions, and fresh cilantro, wrapped in a soft corn tortilla, make these vegetarian sweet potato tacos a taste sensation! You’re going to love these amazing crispy sweet potato tacos. Throw in the onions, jalapeno and sweet potato in one saute pan. Season with salt, pepper, cumin and chili powder.

Once the onions and sweet potato are sauteeing, throw the mushrooms into the other saute pan and season with salt. Ingredients: 4 medium poblano chile peppers, 3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces, Kosher salt, 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons finely chopped. This sweet potato taco recipe is an old favorite that I wanted to re-share with you.

I first started making these sweet potato tacos years ago, but it’s one of those recipes that I come back to time and time again because it’s such a filling & flavorful vegetarian. Ingredients: 2 medium poblano chile peppers, 2 tablespoons olive oil, 1 1/2 pounds mixed mushrooms (such as cremini, shiitake and oyster), sliced, Kosher salt and freshly ground black pepper, 1/2.

List of related literature:

Combine the oil, vinegar, soy sauce, garlic, sugar, salt, and pepper for the marinade and let the mushrooms and peppers sit in this for 1 hour, give or take.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Season the mushrooms with salt and pepper, and grill them over medium­high heat until they are heated through and tender (about 5minutes per side).

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Add the mushrooms, garlic, salt, and pepper and cook for 5 minutes, or until the liquid the mushrooms release has evaporated and they are lightly browned.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Turn the caps over and grill for another 4 to 5 minutes, or until you can easily pierce the caps with a knife and the mushrooms are nicely browned.

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama
Wiley, 2011

Grill the mushrooms, bottom side down, for 10 minutes per side or until they soften and grill marks appear.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Add the sliced mushrooms, dark soy sauce, sugar, salt, and white pepper.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

Add the mushrooms, a couple of pinches of salt, and 2 to 3 cloves of garlic, minced.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

In a large glass bowl, toss the mushrooms with all the other ingredients except salt and pepper and marinate for at least 20 minutes.

“The Paleo Diet for Athletes: The Ancient Nutritional Formula for Peak Athletic Performance” by Loren Cordain, Joe Friel
from The Paleo Diet for Athletes: The Ancient Nutritional Formula for Peak Athletic Performance
by Loren Cordain, Joe Friel
Rodale Books, 2012

Add the mushrooms, scallions, and garlic and sauté over high heat, uncovered, for about 2 minutes.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

Remove the mushrooms from the marinade and season with salt and pepper.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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32 comments

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  • 0:31 Arranging and pressing wild flowers shouldn’t involve so much melted butter and boiling. But 750ml of white wine is a good start…

  • These sweet potatoes are called batatas in Spanish, common in the Caribbean, Africa, and other parts of the world:) they’re really good!

  • That looks so good! I love cassava root! Who.would of thunk it…cassava tortillas….Not sure if they sell them were I live upstate NY, but I’m sure going to venture out and try something new on my palette.

  • They do look amazing and I love me some mushrooms!:D  Yum yum!  Don’t be surprised if I turn up on your doorstep with a fork in hand and my napkin tucked under my chin!

  • And this, kids, is why you look dumb when you complain about Guerrilla tacos being $5. It may look simple, but a lot of hard work goes into making Guerrilla tacos.

  • This gon be great cause it was 5.99 for eight of em..oooooh the shade I love her humor…she got make me choke �� �� ��������������������

  • This is the dumbest most complicated recipe ever and I read Lucky Peach! Tasty works because you simplify things! This recipe is cray cray. AND CUT THE DAMN ENDS OFF THE LEEKS!

  • I’m so happy that my friend told me about your channel. I wonder if Mikey lowered the price on his Cassava tortillas. I’ll have to look and see if they sell them at my grocery store.

  • Tab, I grew up to that song!!! My Grandma raised me & I know almost all of the old Gospel songs… Lord thank you ���� gonna try this recipe ��

  • Girl����‍♀️����‍♀️����‍♀️����������������‍♀️����‍♀️ the cooking, commentary… BUT THAT ENDING WORD IS FROM GOD�������������������������� RECEIVED… GOD’S moving in your life MIGHTILY ����☝������

  • Much better wth. Fresh Parsley and Lemon in it AND must be marnated overnight, imho, but hey thats just me, Great Energy and awesome Recipe. <3

  • Hilarious Beautiful Wise Soul! Yup that’s you Mrs. Brown! Thanks for always sharing great recipes and intellectual advice and facts to build ourselves better in every way! God Bless ����❤️

  • Uh, uh, uh get it go tab!! Hit it girl! She be killing them dinner dances!!! ������ I think she might be family. My maiden name is brown and dancing and humming when food is bomb is a family trait. ����

  • Love the cooking, singing, hair, and you are funny. “ hold your mule”. Where are you from? Sound like my home state or Arkansas. I will try this!

  • Hahahaaa! My God My God LoL for $5.99 they come 8 in a pack C’mon Mikey lol �� �� ��
    Tabitha, Girl u Make my Day
    Thank u Thank u ������

  • De los mejores tacos, yo trabajé ahí estube desde recibir el producto hasta presentarlo y servirlo al cliente y es un trabajo y una dedicación por hacer comida MEXICANA a un NIVEL GRANDE, es mucho trabajo para lograr una taco, de lo mejor en LA.
    Soy sincero, e visitado otros lugares y nada como el ambiente de GUERRILLA su cultura es LA en un TACO.
    Simple.

  • Tabitha…..We Love Blackie and I for one don’t mind if he’s in the kitchen with his Mom �� I had a Pom, for more than 13 years, she passed a few years ago now and she was my lil baby and could absolutely “do no wrong” so please don’t be so tough on him ��

  • Tab! You did that! Girl i made these last night but couldn’t find healthy tortillas so I put it over brown rice(because its my business) and kale must the in thang now! Is everybody vegan because kale couldn’t be found in the store I was in so chile I found some chinese broccoli. Made my pico de gallo and some creamy dressing that somebody missed the mark on so I had to make it my own by adding fresh garlic, chipotle peppers,fresh cilantro and a lil salt and baaaaaaby It was amazing! Lord i thank you for this vegan eating because i can suck my stomach in now and i can see my jaw line coming in. In Jesus name, Amen������Thank you Tab!

  • MRS. TAB!!!!! This is my daughter’s song!! She has been singing this song over 13 years!!!! Yes, we are from Eastern NC, and we have that NC southern diction. I love listening to you, and LEARNING!!!!! Gonna try this this week!!!

  • Like Ms. Tabitha, I’m gonna start listening for the music on my first bite of ANYTHING AMAZING… where only I could hear it. That’s my business ����‍♀️

  • I believe and I receive this on time word Sis Tab!!! May God bless, keep and continue to work in you as you continue to let your light so shine!!

  • Hi Tabitha Brown (^^)I want to taste this recipe.
    The potato tacos you made is my favorite.

    Finally, I ’m sure your video is worth it(^^)

  • Gringos,please,if you do a lot of shitty foods trying to imitate what other countries eat,do not put our dishes names because that way,people from around the globe is going to believe that we make this disgusting aberration taco try

  • When u swap out onion for shallots, don’t know the Amt of mushrooms, and swap Strong time for a huge Amy of parsley, u aren’t following the recipe at all. How ridiculous.

  • You my fool some,some of the time.But you can’t fool everyone every time.
    Stop showing people bad habits,
    Thyme and Parsley are both Herbs but why do you believe they are equal in taste’s. and flavor.?
    2 tble spoons of Thyme to maybe 1lb of mushrooms. even you said it was not 2lbs of mushrooms.

  • That was a DYNAMITE analogy about giving birth to your business and relationships! Having recently become vegan myself, and looking for cooking and shopping ideas, your channel popped up on my feed. The MOST amazing part of discovering your channel is that my life is also in a new development stage on other fronts, so your sage discourse at the end of this video was certainly food at the proper time; food for the soul. Feels like divine providence, if I’m being honest. Blessings.

  • Try a Chile mocajete with that taco its similar to the salsa huebona but in my opinion it has the nicest rustic flavor i love this salsa on my meaty tacos even if there mushrooms

  • I miss coming in the room. Can’t wait till you come back. Tick tock is cool and all but nothing beats this. We need your spirit in these trying times.

  • Fuck Guerrilla Tacos trust me don’t trust them. I really know the general manager named Jonathan and chef Steven. They are bad people in real life. Once you work with them they will really pressuring you to adapt to change. Trust me and I put it down and that’s on the holy bible

  • This looks really good but I don’t like mushrooms that much. I’ve been cooking so much lately, I’m working my way through Isa Does It cookbook.