✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from Dinnerly🔄 Availability checked weekly
Nutrition per serving
Protein14% · 21.0g
Carbs41% · 62.0g
Fat45% · 30.0g
3.7g
Protein / 100 cal
Per serving, as packaged by Dinnerly. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
6th pctl
More protein than 6% of 1,366 meals
Protein density
3.7g /100cal
Leaner than 17% of meals
vs Other average
24% lighter
This570
Avg747
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
Allergens & dietary
Contains⚠ Milk
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
½ lb mushrooms
1 red onion
½ oz fresh cilantro
3¾ oz mozzarella Milk
2 (¼ oz) chili powder
4 oz red enchilada sauce
¼ oz mushroom seasoning
6 (6-inch) corn tortillas
1 lime
How to make it
1
Prep ingredients. Preheat oven to 450℉ with a rack in the center position. Thinly slice mushrooms. Finely chop onion. Finely chop cilantro leaves and stems. Grate mozzarella on the large holes of a box grater.
2
Roast mushrooms. Line a rimmed baking sheet with parchment. On prepared baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. Roast on center rack until mushrooms are golden brown, stirring halfway through, about 20 minutes. Transfer mushrooms to a bowl, cool slightly, then toss with cheese. Reserve baking sheet and parchment.
3
Cook consommé. Meanwhile, in a small saucepan, heat 1 tablespoon oil over medium. Add half of the onions and a pinch of salt. Cook until softened, 3–4 minutes. Add chili powder; cook until fragrant, 1 minute. Add enchilada sauce, mushroom seasoning, ½ teaspoon vinegar, and 1½ cups water. Bring to a boil; simmer on medium-low for 15 minutes.
4
Bake tacos. Using tongs, dip tortillas briefly into consommé; arrange on prepared baking sheet. Bake until tortillas are soft and pliable, 3–4 minutes. Divide mushroom filling among tortillas; fold over to create half moons. Lightly drizzle tops with oil. Bake until tacos are browned and crisp, flipping halfway through, 8–10 minutes per side.
5
Finish & serve. In a small bowl, combine remaining onion and half of the cilantro. Cut lime into wedges. Rewarm consommé and stir in remaining cilantro; season to taste with salt and pepper. Serve tacos with consommé on the side for dipping, with onions and cilantro, and lime wedges. Enjoy!
6
Rate your plate!. When you rate your meals we can give you more of the flavors you love. Tell us what you thought of this recipe on the app or website.
★★★★★Be the first to review this meal
Made Mushroom Quesabirria Style Tacosadd a photo 📸 — it takes 30 seconds and helps thousands of other home cooks decide.
Have you made Mushroom Quesabirria-Style Tacos? Share your honest take on taste, portion size, cooking difficulty, and overall value. Your review helps other meal kit subscribers make better choices.
↓ Leave your rating and review in the comments below
FREE · 5 QUESTIONS · ~2 MIN
Find your meal kit in 2 minutes
Answer 5 quick questions. We'll match you to the top 3 from 24 services we track.
Be the first to rate this meal ↓ Opening I tracked my meal delivery spending through three summers. The pattern’s embarrassing: June hits, I promise myself I’ll meal prep and eat clean, then by July I’m ordering Chipotle at 9 PM because it’s 95 degrees and I can’t face turning on the stove. August? Full...
Be the first to rate this meal ↓ Opening I went vegan for 90 days while working 60-hour weeks. Not because I’m some wellness influencer with a meal prep Sunday ritual. because I wanted to see if it was actually possible without turning into the person who brings sad lettuce to every work lunch. The...
Be the first to rate this meal ↓ Opening I fed a family of six for three months using nothing but meal delivery services. My Costco membership gathered dust. My freezer became a staging area for Blue Apron boxes instead of bulk chicken thighs. The math shocked me. A family of six ordering Chipotle twice...
Be the first to rate this meal ↓ Opening I spent last summer testing every meal delivery service that promised to keep me eating clean while Nashville hit 95 degrees by 10 AM. The goal: figure out which services actually deliver fresh food that doesn’t wilt in transit, and which ones are just marketing “summer...
Be the first to rate this meal ↓ Opening I’ve cooked through a lot of meal kits trying to impress dates. Some worked. Some. did not. The difference between a fun couples’ cooking night and a kitchen disaster comes down to three things: timing (nobody wants to be chopping onions at 9 PM), difficulty (if...
Be the first to rate this meal ↓ Opening I spent three months ordering from every meal delivery service that claims to be “senior-friendly.” Some of them actually are. Most just slapped a stock photo of a smiling grandparent on their homepage and called it a day. Here’s what actually matters if you’re over 65...
Be the first to rate this meal ↓ Opening I spent three months feeding my nephew dinner from meal delivery services. He’s eight, picky as hell, and thinks vegetables are a personal attack. By week two, I had strong opinions. Here’s what I learned: most meal kits aren’t actually designed for kids. They’re designed for...
Be the first to rate this meal ↓ Opening I’ve spent more money on date night meal delivery than I care to admit. Not because I’m some kind of romantic. because I got tired of the same three restaurants and the “what do you want to eat” standoff that kills the vibe before you even...
Be the first to rate this meal ↓ Opening I tracked my mom’s Uber Eats spending for a month. $387. That number made me physically uncomfortable. She’s not ordering fancy stuff. just dinner because she’s exhausted after work and the idea of chopping vegetables sounds like a personal attack. The delivery apps know this. They...
Be the first to rate this meal ↓ Opening I spent $420 on a week of Sakara meals. That’s not a typo. $420 for five days of plant-based food delivered to my door in Brooklyn. The box showed up looking like it belonged in a Goop photo shoot, packed in compostable materials with little cards...
Paleo
Mediterranean
Low Carb
Keto
Pescatarian
Vegan
Vegetarian
⭐ Leave a Review