Mushroom Jack Tacos

I'm pretty sure I came up with this idea from a dish that they used to serve when I worked at Chili's years ago. Maybe it's still on the menu, I really don't know... but it was one of my favorites! My hubby is not a huge fan of mushrooms. This is something that I found out WAY after the fact - after I had been serving him meals with mushrooms for what seemed like ages (but was probably only two years). He was just way too nice to say anything at first. Regardless, he LOVED these tacos. They were such a delicious variation on a standard meal. Try them for your next Taco Tuesday!

Ingredients:

1 tbsp. of extra virgin olive oil

4 Boneless skinless chicken breast - cut into strips

1/2 red onion - sliced

8 oz. of mushrooms - sliced

Salt & Pepper (to taste)

1 tsp. of cumin

1 tsp. of chili powder

Flour or whole wheat soft tortillas

(Top with the following...)

Monterey jack cheese - shredded

Pico de gallo or salsa (whatever you prefer)

Lettuce - shredded

Sour cream

Guacamole

Salt & Pepper (to taste)

Directions:

1.  Heat olive oil over medium high heat, add chicken and cook thoroughly (about 6-7 minutes). Remove from pan.

2. Add more olive oil if needed, add onions cook for about 3 minutes until transluscent. Add mushrooms, cumin, chili powder, and salt and pepper - cook mixture until onions are soft and mushrooms shrink down. Add chicken back into pan. 

3. Serve in tortillas and load with toppings...extra cheese is the way to go...just saying!

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