Prior to COVID-19 and the lockdown, I used to travel to Atlanta, GA for work a few times each year. Close to my office, there is a restaurant that I stumbled upon called Tin Lizzy’s Cantina. I stopped in to grab a bite for lunch there one day and came across these delicious steak & mushroom tacos. The combination of the perfectly cooked steak (medium-rare) with the mushrooms, blue cheese crumbles and chipotle crema worked so well together. And who would even think to put tater tots in a taco? Not me for sure…but I can assure you, it’s a delicious addition!

I’m always on the lookout for meals I find at restaurants that I can try to recreate at home and this is my take on these delicious tacos!

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Steak & Mushroom Tacos

5 from 1 vote

Recipe by Flip Flop Foodies Course: TacosCuisine: Tex-MexDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• Chipotle Crema:

• 1 cup 1 sour cream

• 1 chipotle pepper in adobo sauce, minced

• 1/2 tsp 1/2 paprika

• 1/2 tsp 1/2 lime zest

• 1/4 tsp 1/4 salt

• 1 tbsp 1 fresh lime juice

• Steak & Mushroom Tacos:

• 1 lb. 1 sirloin, cut into small chunks

• 1/2 lb. 1/2 frozen tater tots

• 1 container sliced mushrooms

• Olive oil

• Salt

• Black pepper

• Blue Cheese Crumbles

• Flour tortillas, warmed

Directions

• Chipotle Crema:
• Combine all the ingredients in a small bowl and refrigerate – allowing the flavors to meld.
• Steak & Mushroom Tacos:
• Slice the sirloin into small chunks
• Season with salt and black pepper
• Sauté the in olive oil.
• Add the steak and cook to your desired temperature. (I prefer medium rare).
• Cook the tater tots according to package directions
• Assemble a few tater tots into each flour tortilla. Top with steak and mushroom mixture. Sprinkle crumbled blue cheese on top and then garnish with chipotle crema.

Notes

Inspired by Tin Lizzy’s Cantina – Atlanta, GA