Crispy Mushroom Tacos with Avocado 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. ⏱️ Total Time: 35 minutes
Chef's Notes
- You can replace the greek yogurt with vegan mayo.
- You can replace the shredded muenster with a shredded vegan cheese of your choice. I've used the Trader Joe's varieties, and it has turned out great!
Ingredients
Tacos
- 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)
- Salt/Pepper
- 1 Tbsp Paprika
- Dashes of Hot Sauce
- 4-6 Taco Sized Tortillas
- Shredded Lettuce
- 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
Instructions
- 1
First, mix all of the Shake Shack sauce ingredients in a small bowl, and put to the side for serving. You can always add more or less hot sauce as you prefer!
- 2
Preheat the oven to 375 F before preparing all of the ingredients for the mushrooms.
- 3
Place the mushrooms on a non-stick pan or a pan lined with foil. Coat both sides nicely in the olive oil.
- 4
Bake the mushrooms for 35 minutes, making sure you flip about halfway through the cooking time. After you take them out of the oven, let the mushrooms cool for 10 minutes.
- 5
Preheat the oven again to 425 F (if you would like to use an air fryer, ignore this step).
- 6
Slice the mushrooms into thick slices about 1/2" thick. Coat each individual piece in egg and almond flour. Shake off the excess, and then coat the same piece in another round of egg and Panko. Repeat this for all of the mushroom slices.
- 7
Place your slices on a baking sheet. Bake for about 8-10 minutes until the mushrooms look nice and crisped.
- 8
Heat up a large pan that will fit your tortillas to medium heat.
- 9
Add half of the cheese mixture directly onto the pan. Let it melt, and place the tortilla directly on top of it. Flip the tortilla over making sure your spatula catches all of the cheese (after flipping, the tortilla will be cheese side up). Let the tortilla warm for 2 more minutes so it is heated through. Repeat this with the other tortillas.
- 10
Place the 'cheesed' up tortillas in a plate for serving. Divide the mushrooms evenly among the tortillas. If you used 4 small tortillas, top with shredded lettuce, tomato, and the sauce. If you used 2 large tortillas, wrap the tortillas filled with mushrooms and cheese. Then, slice each tortilla into 4 pieces, place on a plate, and top with lettuce, tomato and shack sauce. Enjoy!
Pairs Perfectly
Nani
For the serious heat seekers - bold, fiery, unforgettable. Nani brings the heat with a blend habaneros, red bell pepper, and carrots along with a mild touch of Manuka honey that creates an incredible depth of flavor alongside serious spice. 🌟 Key Features: Heat Level: ⭐⭐⭐⭐⭐ (Very Hot) Primary Ingredients: Habaneros, carrots, red bell pepper, Manuka honey, and vinegar Flavor Profile: Intense heat, punchy, fun Perfect With: Tacos, stir-fries, grilled meats, Greek yogurt 🔥 Warning: Extreme heat level! Start with just a few drops. Not recommended for beginners.