Vegan Tacos With Mushrooms And Tomatillos

Vegan tacos just got a whole lot more exciting! This flavor-packed recipe combines the earthiness of mixed mushrooms with the tang of tomatillos, all wrapped up in a crispy corn tortilla.

With a sprinkle of fresh cilantro and a squeeze of lime, these tacos are a flavorful fiesta in every bite.

Ingredients

• 8-10 corn tortillas
• 1 1/2 pounds mixed mushrooms (such as cremini, shiitake, and oyster), stemmed and sliced
• 2 large tomatillos, husked and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, whisk together cumin, smoked paprika, salt, and black pepper.

Add the sliced mushrooms and toss to coat evenly with the spice mixture.

Spread the mushrooms in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.

While the mushrooms are roasting, heat the olive oil in a large skillet over medium-high heat.

Add the diced onion and cook for 5 minutes, or until translucent.

Add the minced garlic and chopped jalapeño to the skillet and cook for an additional minute, stirring constantly to prevent burning.

Add the husked and rinsed tomatillos to the skillet, cook for 5-7 minutes, or until they start to soften.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning the roasted mushrooms, tomatillo mixture, and any desired toppings onto a warmed tortilla.

Garnish with chopped cilantro and serve with lime wedges on the side.

Notes

Use any combination of mushrooms you like, but cremini, shiitake, and oyster work particularly well together.

Don’t overcrowd the baking sheet with mushrooms – you want them to roast evenly, not steam each other.

You can make the tomatillo mixture ahead of time and store it in the fridge for up to a day.

If you can’t find tomatillos, you can substitute with 1 large can of diced green chilies.

For an extra kick, add diced bell peppers or diced Anaheim peppers to the skillet with the onion and garlic.

To make this recipe gluten-free, be sure to check the ingredients of your tortillas.

Feel free to customize your tacos with your favorite toppings – avocado, salsa, sliced radishes, and cashew sour cream are all great options!

Nutrional Value

• Calories: 440
• Protein: 22g
• Fat: 22g
• Saturated Fat: 3.5g
• Carbohydrates: 40g
• Fiber: 6g
• Sugar: 8g
• Sodium: 350mg
• Cholesterol: 0mg