Recipe: Tacos with Mushroom, Zucchini and fresh salsa from Mazunte

The Wine and Food will be Flowing in Cincinnati

Make this delicious taco recipe at home or catch Mazunte at the Wine and Food Experience in June. More info here.


- 2 cups plum tomatoes (diced)

- 3 jalapeños(diced)

- Half a red onion (diced)

- Juice of one lime

- 1/3 cup of fresh cilantro (chopped)

- Teaspoon of ground cumin

- Salt/pepper

Mix all ingredients well. Let sit for 30 minutes before serving.

Mushroom and Zucchini

-       Two cups mushrooms (sliced)

-       Two zucchini (sliced)

-       Half white onion (sliced)

-       3 gloves of garlic (minced)

-       Tablespoon paprika

-       Teaspoon of salt/ground black pepper

-       Two table spoons extra virgin olive oil

-       Juice of one lime

Sauté onion for 1 minute. Add mushrooms and garlic. Cook for 2 min. Add zucchini plus salt/pepper/paprika. Cook on medium heat for 5-7 minutes, stirring often. Add the lime juice. Remove from heat.



In a cast iron pan or on a flat top grill, warm the tortilla for about 30 seconds a side.

Assemble the taco: Tortilla + Mushroom/Zucchini mix + Fresh salsa + Queso fresco crumbles + Cilantro leaves