I’ve a factor for tacos. They’re simply all the pieces you would need in a tasty little handheld package deal. I’ve accomplished smash burger tacos, chicharron de ribeye tacos, al pastor tacos, and grilled steak tacos. However after I need to serve tacos to a few of my vegan family and friends members, I put mushroom tacos on the menu as a result of it’s one thing we’ll all take pleasure in.

Stoneware Spherical Platter (comparable) | Dish Towel (comparable) | Kitchen Sources
One of the interesting qualities of mushrooms is their umami taste. They’ve a style with an “unctuous” high quality in the identical line as savory meats and cheeses. Nonetheless, there are various extra advantages to the fungi household, together with substances which have proven antioxidant, anti-inflammatory, and anticancer results. Do you know there are elements in mushrooms which have proven potential to forestall the expansion of proteins associated to dementia? And so they comprise polysaccharides that act as a prebiotic for intestine well being. All issues that add to their plain enchantment.
You should use any number of mushroom. I like to make use of brown beech mushrooms for his or her texture. They change into virtually just like carnitas when cooked. You additionally don’t must slice or cube them — I break them aside, they usually cook dinner down and crisp up actually properly. I add julienned candy Vidalia onions to the bowl and drizzle with some cooking olive oil.
Professional tip: For those who put mushrooms in a pan with olive oil, most instances they’ll take up the oil and make the pan dry, so many individuals will add extra olive oil. However the mushrooms finally launch liquids making the dish oily. So I add the olive oil to the mushrooms and toss effectively earlier than they go within the pan.
As soon as the onions and mushrooms are sauteing, I add salt, pepper, garlic pepper, floor cumin, smoked paprika, floor cinnamon, and floor allspice, and let it cook dinner till it’s caramelized. Simply earlier than the combination is all properly browned, I add minced garlic for a minute or two after which flip off the warmth.
On to the guacamole. My recipe is ripe avocados, lime juice (greater than typical), jalapeno, salt, and typically slightly garlic powder. The bottom line is actually to brighten up the avocado — I don’t need this to be a salad, it must be roughly mashed.
Thinly sliced purple cabbage provides texture and crunch to a slaw made with sliced inexperienced onions, salt, and lime juice. To complete the toppings, I’ve some roughly chopped cilantro, chopped serrano chiles (or jalapeños), and finely chopped macadamia nuts (I think about this my dairy-free parmesan!).
To assemble, I begin with corn tortillas — use Siete tortillas or lettuce wraps if you would like these to be grain-free. After a fast stint within the pan to heat the tortillas up and form them round a spoonful of the mushroom combine, we’re able to fill them with guacamole, slaw, serrano, and macadamia nuts, and serve.


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These tacos have a lot taste and texture, they usually’re simply scrumptious. So that is my ploy to make mushroom tacos a “factor” and never simply on Taco Tuesday, as a result of these deserve a rotation on your house menu.
Supply: Mad About The Home