Chipotle, smoked paprika and caramelized mushrooms pack loads of meaty of flavour into these smouldering vegan tacos. The avocado radish salsa is the perfect antidote with its cooling, crunchy finish.
Hello friends! I come with tacos.
On another subject, can I ask, how much does food cost + budgeting effect your meal planning for the week?
While I tend to sport the same GAP mom jeans every other day, I certainly tap my visa enough times in the day for fresh produce, fancy condiments, and spices. In fact whenever Peter and I discuss budgeting, his first remark is ‘you could try holding off on the $7 dollar saurkraut’ at which point, I furrow my eyebrows defensively and say ‘but food is my LIFE’ – end of conversation.
The winds are changing for me though because Peter and I are forming plans to spend a couple of weeks in Poland this summer. He grew up in a small town there, and has many family and friends with warm homes and pickled cabbage that will have us. Despite coming to the realization after Thailand how much a money-vacuum travelling is, we’re determined to make it work.
Being creative with ingredients you have on hand, taking advantage of sales, and shopping seasonally are all ways I like to penny pinch when I can. These amazingly good smoked mushroom tacos are conscious of cost and time, while bringing an abundance of flavour and elegance.
I’m a firm believer a taco must be 3 things- creamy, crunchy and meaty. Ok maybe 5 things if you include spicy and avocado-y.
Biting into these warm smoky tacos mushrooms with the creamy crunch of avocado and radish and the zip of lime juice gives you that out-of-body taco experience I know you’re looking for.
- 4 cups of sliced white or cremini mushrooms
- 1 small yellow onion, sliced thinly into half-moons
- 2 serano peppers, deseeded (use less if sensitive to heat)
- 2 cloves garlic, smashed
- 1/2 tsp smoked paprika
- 1/2 tsp ground chipotle
- 2 tbsp tamari
- 1/2 tsp maple syrup
- 1 avocado, diced
- 5 red radishes, sliced into matchsticks
- 2 green onions, thinly sliced
- 1 lime
- 1/4 cup cilantro,(leaves and stems) roughly chopped
- In a large pan add 1 tbsp olive oil over medium high heat. When the oil is hot, add the onion and cook for 4-5 min, until soft and slightly browned. Next add the mushrooms and serano peppers and stir everything around. Cook the mushrooms for 6-8 min, until they are glossy and caramelized. Add the garlic, paprika, chipotle, tamari and maple syrup and continue to cook for 2 more min, until everything is browned and aromatic. Remove pan from heat.
- While your mushrooms are cooking, put together your salsa. In a medium bowl combine the cilantro, avocado, radishes and green onions. Squeeze just from 1/2 of the lime over the salsa and season with some good salt. Gently toss.
- When ready to serve, Heat up a large pan and add your tortillas in batches, to toast..
- Serve the warm tortillas with a scoop of the smoked mushrooms and the salsa sprinkled generously ontop. Slice up the extra lime wedge for serving.