Recipe details
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Mushroom Tacos
30min
4 servings
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These vegetarian Mushroom, Avocado, and Asparagus Tacos offer a delightful blend of textures and flavors. Savory sautéed mushrooms are complemented by creamy avocado and crisp asparagus, all nestled in warm corn tortillas. This unique combination creates a satisfying and nutritious meal that's perfect for a quick dinner or casual entertaining. The earthy mushrooms, buttery avocado, and tender-crisp asparagus come together to create a taco that's both hearty and refreshing.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
10 g
3 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare mushrooms
Clean and slice portobello mushrooms into 1/4-inch strips.
Prepare asparagus
Wash asparagus and trim tough ends. Cut into 1-inch pieces.
Prepare garlic
Peel and mince garlic cloves.
Sauté mushrooms
Heat 2 tablespoons olive oil in a large skillet. Add mushrooms and cook for 5-7 minutes until browned.
Add garlic and spices
Add minced garlic, cumin, chili powder, salt, and pepper to the mushrooms. Cook for 1 minute.
Cook asparagus
Add asparagus to the skillet. Cook for 3-4 minutes until tender-crisp.
Prepare avocado
Cut avocados in half, remove pits, and slice.
Prepare lime
Cut limes into wedges.
Prepare cilantro
Wash and roughly chop cilantro.
Warm tortillas
Heat corn tortillas in a dry skillet or wrap in damp paper towels and microwave for 30 seconds.
Assemble tacos
Place a portion of the mushroom-asparagus mixture on each tortilla.
Add avocado
Top each taco with sliced avocado.
Garnish
Sprinkle chopped cilantro over each taco.
Add lime juice
Squeeze fresh lime juice over the tacos.
Serve
Serve immediately with extra lime wedges on the side.
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