Mushroom Tacos
Savor the goodness of our Healthy Mushroom Tacos on almond flour tortillas. These tacos redefine comfort food by showcasing earthy mushrooms seasoned to perfection. Nestled in gluten-free almond flour tortillas, they provide a wholesome and satisfying twist to the classic taco experience.
2
Serving size
25
Veggie
Mushroom
Ingredients
Fresh:
16 ounces organic mushrooms, sliced
3 asparagus stalks, diced
1 carrot, diced
2 radishes, diced
½ cup cherry tomatoes, diced
Juice from 1 lime
2 tablespoons fresh cilantro, chopped
4 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps
Full-fat Greek yogurt (for topping)
Staple:
1 tablespoon avocado oil
1 tablespoon dried oregano
1 teaspoon onion powder
1 tablespoon garlic powder
1 teaspoon ground cumin
1 tablespoon coconut aminos
Pinch of cayenne pepper
2 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Hot sauce (for topping)
Organic non-gmo veggies are linked where available
2
Serving size
Directions
Print Recipe- Begin by preheating your oven to 400°F.
- If not already done, slice the mushrooms. Evenly arrange the sliced mushrooms on a baking sheet, optionally lined with unbleached parchment paper for easy cleanup. Drizzle with 1 tablespoon of avocado oil, coconut aminos, juice of ½ a lime, and season with cumin, oregano, garlic powder, onion powder, cayenne pepper, salt, and pepper. Ensure thorough mixing.
- Roast until the mushrooms are bronzed, approximately 20 minutes.
- While the mushrooms are roasting, prepare the veggie slaw for the tacos. Dice the carrot, asparagus stalks, radishes, cilantro, and tomatoes. Combine them in a small bowl and season with salt and pepper.
- Assemble the mushroom tacos by placing them on your preferred base, topped with the veggie slaw. Squeeze lime juice over them, add a dollop of Greek yogurt, and finish with a drizzle of hot sauce. Enjoy your delicious and wholesome meal!
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