Mushroom Tacos with Avocado Slaw

Mushroom Tacos with Avocado Slaw

Servings: 4 (makes about 8 tacos)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Mushroom Filling:

• 2 tbsp olive oil or avocado oil
• 1 lb (450g) mushrooms (such as cremini, portobello, or shiitake), thinly sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (optional, for heat)
• Salt and pepper, to taste
• 1 tbsp lime juice
• 8 small corn tortillas (or flour tortillas)

For the Avocado Slaw:

• 1 medium avocado, peeled and pitted
• 2 cups shredded cabbage (green, purple, or a mix)
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil or avocado oil
• Salt and pepper, to taste

Optional Toppings:

• Fresh cilantro, chopped
• Jalapeño slices
• Hot sauce or salsa
• Lime wedges

Instructions

1. Prepare the Avocado Slaw:
   • In a large mixing bowl, mash the avocado with a fork until smooth.
   • Add the lime juice, olive oil, salt, and pepper, and stir until well combined.
   • Toss in the shredded cabbage and fresh cilantro, mixing everything together until the cabbage is coated in the avocado dressing.
   • Taste and adjust seasoning if needed. Set aside in the fridge while you prepare the mushrooms.
2. Cook the Mushroom Filling:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the minced garlic and cook for 30 seconds until fragrant.
   • Add the sliced mushrooms to the skillet. Cook for 7-8 minutes, stirring occasionally, until the mushrooms are soft and have released their moisture.
   • Season the mushrooms with ground cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir well to coat the mushrooms in the spices.
   • Squeeze in the lime juice and stir to combine. Remove from heat once the mushrooms are nicely browned and flavorful.
3. Warm the Tortillas:
   • While the mushrooms are cooking, warm the corn tortillas on a dry skillet or over an open flame for about 30 seconds per side until pliable and slightly charred. Keep them warm by covering with a clean towel.
4. Assemble the Tacos:
   • Spoon the mushroom filling into each warmed tortilla.
   • Top with a generous serving of the avocado slaw.
   • Add optional toppings such as fresh cilantro, jalapeño slices, hot sauce, or an extra squeeze of lime juice for added flavor.
5. Serve:
   • Serve the mushroom tacos immediately, paired with a side of rice, beans, or a fresh salad.

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Tips & Variations:

• Mushroom Variety: Use a mix of mushrooms for a more complex flavor, like a combination of cremini and shiitake.
• Add Protein: You can add some black beans or grilled tofu to the tacos for extra protein.
• Spice it Up: Add a drizzle of chipotle sauce or sprinkle some chili flakes over the tacos for extra heat.
• Taco Storage: The mushroom filling can be stored in the fridge for up to 3 days, and the avocado slaw is best consumed within 1-2 days to prevent browning.

These Mushroom Tacos with Avocado Slaw are a delicious plant-based option for taco night, offering bold flavors and satisfying textures in a healthy, wholesome meal!