If you're obsessed with crispy tacos but want a healthier alternative - try these! Crispy cast iron skillet mushrooms with zesty garlic in almond flour tortillas.
⏱️ Total Time: 35 minutes
Prep: 15 min |
Cook: 20 min |
Serves: 2 |
Ingredients
Instructions
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.
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.
Add in the mushrooms. Let this cook for 10-15 minutes until most of the water from the mushrooms is cooked off. Use a wooden spoon to mash down the mushrooms (similar to a ground meat texture). You know you're done when the mushrooms have browned and are no longer pale/slimy!
Add in the cumin, salsa, chicken seasoning, salt, pepper, paprika, hot sauce, and lime. Continue to cook and mix for another 2-3 minutes. Place to the side.
For the crema, place all ingredients in a food processor or blender and blend until smooth and creamy. Set aside.
Heat your tortillas on the stove until pliable. Build your tacos with the mushroom filling, lettuce, cheese, and generous amounts of the avo crema. Enjoy!