A Non-Vegan's Favorite Mushroom Taco Recipe
Servings 3 servings
Ingredients
- 2 packs beech mushrooms (or any brown variety, cut into strips)
- 1 medium sweet Vidalia onion
- 3 cloves garlic
- 1-2 tbsp olive oil
For the spice mix
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika powder
- 1/4 tsp ground cinnamon
- 1/2 tsp ground allspice
For the guacamole
- 2-3 medium avocados
- 1-2 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp garlic powder
For the slaw
- 1-1 1/2 cups purple cabbage, thinly sliced
- 2 green onions, thinly sliced
- 1 pinch salt
- 1-2 tsp fresh lime juice
- 1 tsp olive oil
Garnishes
- chopped cilantro
- sliced serrano or jalapeno peppers
- 6 finely chopped macadamia nuts
Other Ingredients
- 9 medium sized tortillas of choice
- olive or avocado oil
Instructions
Make the Guacamole
- Peel, pit, and mash the avocado. Add the other guacamole ingredients and combine well. Adjust seasoning to taste.
Make the Slaw
- In a bowl, combine all the slaw ingredients and set aside.
Make the seasoning
- Combine all of the spices together and set aside.
Make the Mushroom mix
- Preheat a large pan over medium heat. Toss the mushrooms and onions with the olive oil in a bowl, then add to the heated pan. Add the seasoning and toss frequently, until the mushrooms and onions brown. Add the chopped garlic, toss and cook another minute and remove from the heat.
Assemble the Tacos
- Heat a large pan or a flat top griddle to medium heat. Add olive oil, then as many tortillas as you can fit without overlapping. Cook on one side for 1-2 minutes, then flip. Add the mushroom mix to the inside, fold over, and crisp up the underside before flipping and crisping the other.
- Gently unfold the taco and add some of the guacamole, the slaw, sliced peppers, cilantro, and the chopped macadamia nuts. Serve warm.