Spicy Mushroom Tacos with Chunky Avocado Mash

Mushrooms are a great alternative for taco filling weather you are on a plant based diet or not. Oyster, maitake (hen of the wood) or button mushrooms are all great choices or you can also use a mixture of your favorite ones.

2

Servings

15 Mins

Prep Time

8 Mins

Cook Time

Prep

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Prepare the Avocado Mash

Cut the avocado in half and remove the pit. With a spoon, remove the flesh into a bowl, smash with a fork, then season with salt, pepper and lime juice and set aside. You can make it as chunky or as smooth as you prefer.

  • Avocado1
  • Lime Juice2 tsps.
  • Kosher Salt½ tsp.
  • Black Pepper5 turns

Cooking Steps

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1. Add the Oil While Preheating the Pan

Add the oil and preheat the pan to 300°F/ 150°C (medium).

  • High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.

2. Add and Cook the Mushrooms and Jalapeño

Add the mushrooms, garlic and jalapeño to the preheated pan and cook for 8- 9 minutes or until the jalapeño softens and the mushrooms are toasted and cooked through.

  • Mushrooms(quartered or shredded)8 oz
  • Jalapeño(thinly sliced)2
  • Garlic Clove(finely chopped)1

3. Season the Mushrooms

Add the seasoning and mix well.

  • Kosher Salt2 pinches
  • Black Pepper10 turns
  • Chili Powder1 tsp.

4. Remove the Filling

Turn off the heat and transfer the filling to a serving bowl. Squeeze some fresh lime juice over it and set aside.

  • Lime Juice1 tsp.

5. Assemble the Tacos

Spread some of the avocado mash on a warmed tortilla and top with some mushroom and jalapeño filling. Add your favorite topping such as shredded cabbage, lime leaves or radishes if so desired.

  • Corn Tortillas(warmed)6