20-Minute Mushroom Tacos

Heat corn tortilla in your skillet until warm, them remove to a tortilla warmer or plate covered with paper towel. Hold warm while moving on.

Heat large skillet over medium-high. Pour in olive oil and allow to heat. Add sliced mushrooms and red onion and stir around to coat in olive oil. Allow a couple minutes to soften before seasoning with kosher salt, black pepper and garlic powder.

Mushrooms will release liquid and then reabsorb them, allow this to happen. Once liquid is absorbed, cook for another 2-3 minutes to brown the mushrooms a bite. Add white wine and scrape up any bits from the bottom of the pan. Cook for 1-2 minutes more then remove from heat.

Place about 1/4 cup of the mushroom/onion mixture in the middle of the tortilla. Add fire roasted salsa on one side of the tortilla. Mix together sour cream and sriracha and place a dollop on the taco. Finish with cotija cheese and arugula. Serve immediately.