Fancy Mushroom and Smashed Avocado Tacos
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.
Servings: 6 tacos
Calories: 207kcal
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
- Slice the mushrooms as thinly as possible using a mandolin or the thinnest setting on the slicing side of a grater (see note)
- 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
- 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
- Warm the corn tortillas and top with the mashed avocado
- 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)
Notes
A punnet is equal to about ½lb 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
Calories: 207kcal | Carbohydrates: 17.9g | Protein: 4.8g | Fat: 14.5g | Saturated Fat: 2.2g | Sodium: 247mg | Fiber: 6.2g | Sugar: 2.4g