Garlic and Herb Mushroom Tacos

Serve these with some garlic rice.... YUM!!

1/4c mayonnaise

1 TBSP garlic powder

1/8 tsp. cayenne pepper sauce, or to taste

1 bag arugula or spring salad mix

2c wild mushrooms (I used cremini and shiitake)

1 shallot

1 1/2 TBSP butter

salt and pepper, to taste

1/2c herbed goat cheese, crumbled

2 tsp. fresh thyme

6 spinach tortillas

1. In a small bowl, combine mayonnaise, garlic powder, and pepper sauce.  Toss lightly with the salad mix and set aside.  
2. Melt butter in a large skillet over medium heat.  Add shallot and cook until light golden brown.
3. Add the mushrooms and continue cooking 3-5 minutes, stirring occasionally.  Sprinkle with fresh thyme.
4. Top warm tortillas with salad mix, mushrooms, and goat cheese.

Mashed Potato Tacos

I am so happy with the way these turned out last night!  This is one of those recipes that I worked on one day, changed the next, and then practically rewrote in the kitchen as I was cooking.  Most of my recipes tend to work out that way, actually.  

Either way, my taste testers (husband and kids) and I all thought these tacos were delicious.  And not as filling as you might think; or maybe we were just really hungry.  :)

Hand-held comfort food, here you go:

1 1/2 lb. Yukon gold potatoes, skin-on and diced

5 TBSP butter

1/8 - 1/4c half & half

3/4 tsp. salt

1/4 tsp. black pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1/8c green onions, sliced thin

1 TBSP vegetable oil 

8 flour tortillas

shredded iceberg lettuce

sharp Cheddar cheese, grated

1. Place diced potatoes in a medium pot and fill with water to cover.  Bring to a boil and cook until fork tender, approximately 20 minutes; Drain, return to pot, and mash to a chunky consistency. 
2. Stir in butter, half & half (start with 1/8c and add more to suit your taste), salt, black pepper, onion powder, garlic powder, and smoked paprika.  Fold in green onions.
3. Fill each tortilla with 2 heaping TBSP of the potato mixture.
4. Add vegetable oil to a large skillet over medium heat.  Add tacos 1-2 at a time, turning to cook to golden brown on each side.  Place cooked tacos on a baking sheet and set in oven on the warm setting.
5. Top with lettuce and cheese; serve warm.