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Fancy Mushroom and Smashed Avocado Tacos

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Vegetarian

Mushroom and Smashed Avocado Tacos are going to change your Taco Night forever! Super thin slices of marinated mushrooms combine with creamy avocado to make for a taste sensation that will have you coming back time and time again.

I was a vegetarian when I met my husband a million years ago. He was not. Within a couple of months I had caved to the pressure and was no longer vegetarian either….he is the youngest of four and is was very adept at pestering until he got what he wanted. I, on the other hand, was a very impressionable 19-year-old who was way too skinny and whose hair had started falling out in clumps; so lets just say vanity got the better of me.

Needless to say, I was a very bad vegetarian, and didn’t eat a proper diet – mashed potatoes and 2 minute noodles were my staples (I have learned a lot since then).

Mushroom and smashed avocado tacos

These days we have reached a happy medium and follow more of a flexitarian diet, where I make some chicken or red meat probably two nights a week. It was hard getting my husband to this point as he is was very much a ‘vegetables are the side dish, where’s the meat‘ kinda guy. There was a lot of whining. But we made it. There’s still some whining, but I am better at tuning it out now 🙂

Mushroom and Smashed Avocado Tacos

These mushroom and smashed avocado tacos, for me, were the turning point in that journey. There were no initial complaints (perhaps because they look like they contain thin strips of beef?) and nowadays he happily requests them time and time again. Yay!

Mushroom and smashed avocado tacos

In fact, this is one of the few recipes in our house to find itself as a guest of honour on the menu plan every couple of months. That’s a big achievement around here, as I always have a million dishes I want to try, and rarely repeat the same dish twice. They are that awesome 🙂

Mushroom and smashed avocado tacos

Handy tip for those with toddlers: my kids will NOT eat mushroom tacos…and really the fight just isn’t worth it. So instead I use a couple extra tortillas add some cheese and make some little mushroom quesadillas (fondly referred to as bacon quesadillas…I won’t tell if you don’t), which they happily devour.

Looking for some more meal inspiration? Check out these favourites:

Mushroom and Herbed Ricotta Cannelloni

Slow Cooker Potato Leek and Cheddar Soup

meal plan

 

 

 

 

4.8 from 5 votes
Smashed Avocado and Mushroom Tacos
Print
Fancy Mushroom and Smashed Avocado Tacos
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Mushroom and Smashed Avocado Tacos are going to change your Taco Night forever! Super thin slices of marinated mushrooms combine with creamy avocado to make for a taste sensation that will have you coming back time and time again.

Course: Tacos
Cuisine: Mexican
Servings: 6 tacos
Calories: 207 kcal
Author: Whole Food Bellies
Ingredients
  • 2 lbs mushrooms baby portobellos/brown/white button - I use a mixture
  • 2 tbsp avocado oil
  • 2 tbsp tamari
  • 1 clove large garlic minced
  • 1 tsp smoked paprika
  • 2 tbsp diced red onion plus extra for serving
  • 6 small corn tortillas
  • 2 avocado roughly mashed
  • 1 lime
  • 3 tbsps freshly chopped cilantro for serving cilantro
  • Crumbled goats cheese for serving optional
Instructions
  1. Slice the mushrooms as thinly as possible using a mandolin or the thinnest setting on the slicing side of a grater (see note)
  2. Heat a large skillet over high heat and add the avocado oil. Add all the mushrooms to the skillet and allow to cook, almost undisturbed, for about 15 minutes
  3. Add in the tamari, garlic, paprika, and red onion and cook for another 5 minutes until all the liquid has gone and the mushrooms have become dark brown and almost crispy. Remove from the heat
  4. Warm the corn tortillas and top with the mashed avocado
  5. Top with the mushrooms, chopped coriander, a squeeze of lime and a sprinkle of raw red onion. Crumble some goats cheese on top and you are good to go (if you are vegan, no goats cheese)
Recipe Notes

A punnet is equal to about 1/2lb or 250grams

Make sure you get the mushrooms as thin as possible or they won't caramelise properly and you won't get the desired result. I don't have a mandolin, so I used the thinnest slice available on my grater. You don't want to slice them by hand because it will take a long, long time and it will be nearly impossible to get them thin enough.

Nutrition Facts
Fancy Mushroom and Smashed Avocado Tacos
Amount Per Serving
Calories 207 Calories from Fat 131
% Daily Value*
Fat 14.5g22%
Saturated Fat 2.2g14%
Sodium 247mg11%
Carbohydrates 17.9g6%
Fiber 6.2g26%
Sugar 2.4g3%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.

Have you tried these mushroom and smashed avocado tacos? I would love to hear from you! Be sure to leave a comment, share on Facebook, or pin to Pinterest for later. Happy Eating!

Looking for more vegetarian taco ideas? Check these out from around the web:

 

Mushroom and Smashed Avocado Tacos

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Comments

  3. Just tried this out and struggled with my mandolin… Could you give a rough idea as to how thin they should be? Paper thin?

    I was making them for myself (smaller portions) and I felt the mushrooms began to burn after 3 min in the pan. Love the flavor profiles though!

    Reply

    • Oh I am so sorry this didn’t work out for you Anthony, how annoying! Yes, they should be super thin, paper thin (I normally get about 10 slices from one average sized mushroom). The mushrooms should get nice and crispy, but they shouldn’t burn. Maybe your pan got too hot? Maybe try turning the temp down and just cooking them for a little longer to get them crispy enough. I hope it works out for you if you decide to try it again, I have seriously made this dish like 20 times, and it always works so well 🙂 So sorry you had troubles

      Reply

  4. Hi! I would love to make these, but I am wondering what the conversion of punnets to lbs. is. I’ve looked online and am getting mixed answers. Thanks!

    Reply

  11. Ugh the mashed avo + mushrooms look like such a delicious texture combo! I love everything in this recipe so I’m gonna need to try it ASAP. I usually stick to lentils, rice, or beans for my tacos/burritos, but I love the idea of a mushroom base!

    Reply

  17. A great recipe Donna! My husband whipped this up for me tonight for a Valentines Dinner without breaking a sweat! (this says a lot as he rarely cooks) It encompasses all the yummy ingredients I love to cook with but just done a little differently. Definitely looking forward to trying more of your recipes; I just have to convince my husband that he looks better in an apron than I do!

    Reply

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