Mushroom Tacos Recipe
Cotija cheese, slaw, pico de gallo, lime & avocado crema, corn tortillas
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Ingredients
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Mushroom Filling
Avocado Crema
Slaw
Pico de Gallo
Tacos
Method
Mushroom Filling
- 1
Prepare the Mushrooms
Clean and slice the mushrooms into even pieces.
- 2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 3
Cook the Mushrooms
Add the sliced mushrooms, cumin, smoked paprika, salt, and black pepper to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms are tender and browned.
Avocado Crema
- 4
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a blender.
- 5
Slaw
- 6
Combine Ingredients
In a large bowl, combine shredded cabbage, shredded carrot, chopped cilantro, lime juice, and salt.
- 7
Mix the Slaw
Toss the ingredients together until well combined. Let it sit for about 10 minutes to allow the flavors to meld.
Pico de Gallo
- 8
- 9
Mix the Pico de Gallo
In a bowl, combine the diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.
Assemble Tacos
- 10
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 11
Build the Tacos
On each tortilla, layer the mushroom filling, slaw, pico de gallo, and a drizzle of avocado crema. Top with crumbled Cotija cheese.
- 12
Serve
Serve the tacos immediately, garnished with extra lime wedges if desired.
