Mexican cuisine is one of my favorites, such bold flavors and easy to make plant-based. These umami mushroom tacos are a win and even the most convinced meat eaters will love them! Of course they give you your daily dose of greens and healthy fats from the spinach & arugula and avocado cream.
Serves 4
Ingredients: (preferably organic)
- 1 tbsp avocado oil
- 2 cups baby bella mushrooms, sliced
- ½ tsp ground cumin
- ½ tsp paprika powder
- a dash of garlic powder
- ½ tbsp dark miso diluted in a splash of cold water
- 1 pack GF tacos (I use artisanal corn or Siete almond flour)
- 1 avocado
- a splash of olive oil
- a squeeze of lemon
- pink Himalayan salt, to taste
- black pepper, to taste
- 2 cups spinach & arugula
- a handful of cilantro, for garnish
- lime, sliced, for garnish
- quick pickled onion, for garnish, find the recipe here
Directions:
01. Heat up the avocado oil in a pan, add the mushrooms and sauté them on medium to high heat for ten minutes until they start getting crispy. Add the cumin, paprika and garlic powder and miso mixture, mix well and cook for another five minutes on lower heat.
02. Warm up your tacos at 200C in the oven: prep them by taking a big piece of aluminium foil and put each tortilla in there alternating with a small piece of parchment paper (so they won’t stick) and close alu foil well on top.
03. Mash the avocado with olive oil, lemon, salt & pepper. Prep the greens by dressing in a bit of olive oil & lemon juice as well.
04. Assemble your tacos: take a warm tortilla, spread a bit of avocado mash, add some mushrooms, greens and top with cilantro and pickled onions. Serve with lime and hot sauce.
