Crispy Mushroom Tacos with AVO Crema

If you’re obsessed with crispy tacos, but want a healthier alternative - try these! This recipe combines crispy cast iron skillet mushrooms, fresh onions, and lots of zesty garlic all wrapped up in almond flour tortillas. I always top my tacos off with my mom’s amazing avocado crema made with Greek yogurt.

INGREDIENTS

Serves 2

Tacos & Toppings

  • 4 garlic cloves

  • 1 jalapeno

  • 1/2 red onion

  • 1 box of button mushrooms

  • 1 lime

  • 1 tbsp cumin

  • 3 tbsp salsa

  • 1 tbsp vegan chicken seasoning (optional - I bought mine from Trader Joe’s)

  • salt/pepper

  • 1 tbsp paprika

  • dashes of hot sauce

  • 4-6 taco sized tortillas of choice (I love the Siete Foods ones!)

  • Shredded Lettuce

  • Your choice of salsas/hot sauce

  • Feta or cotija cheese

Greek Yogurt Avo Crema

  • 1/2 C Greek yogurt

  • 1 Avocado

  • 2 tbsp apple cider vinegar or 1-2 fresh limes

  • 1 Thai chili or jalapeno

  • 3-4 garlic cloves

  • salt to taste

RECIPE

  1. Use a food processor or chop the garlic, onions and jalapenos into a finely minced texture. Additionally, use the food processor to mince the mushrooms into a chunky mixture.

  2. Heat up a pan on medium heat. Place the garlic, onions and jalapenos in the pan with olive oil. Cook for 3-4 minutes until the onions are translucent.

  3. Add in the mushrooms along with lime, cumin, salt, pepper, paprika, and a few dashes of hot sauce. Saute for 10-12 minutes making sure the mushrooms are spread evenly on the pan to ensure they get nice and crispy.

  4. Preheat the oven to 400 F. Spread your tortillas on a baking sheet. Add in even amounts of the mushroom mixture into each of the tortillas. Top with cheese, hot sauce and freshly chopped onions.

  5. Fold each taco over securely and place the sheet in the over for 8-10 minutes until the tacos are slightly crispy (longer if needed).

  6. While the tacos are baking, put all of the ingredients for the Greek yogurt avo crema into a blender until smooth and creamy.

  7. When the tacos come out of the oven, top with shredded lettuce, salsa, hot sauce, extra cheese, and the avo crema!

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CARDAMOM HONEY PANCAKES