Blackened Mushroom Tacos with Collard Green Slaw

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Blackened Mushroom Tacos with Collard Green Slaw- packed full of superfood antioxidant power, these tacos are made with sautéed mushrooms, avocado cream and a tangy collard green slaw. Eating your greens has never tasted better! (vegan, gluten-free, soy-free)

Blackened Mushroom Tacos with Collard Green Slaw- packed full of superfood antioxidant power, these tacos are made with sautéed mushrooms, avocado cream and a tangy collard green slaw. Eating your greens has never tasted better! (vegan, gluten-free, soy-free)

Oh these tacos. They’re easily one of the best, if not the best, tacos I’ve ever made.

The inspiration actually came from one of my older recipes, these Blackened Tofu Tacos. When I created those I did so to satisfy a craving for fish tacos. While they turned out fantastic, I can admit that the texture was a little far from actual fish.

But you know what does have a similar texture? Mushrooms!

Blackened Mushroom Tacos with Collard Green Slaw- packed full of superfood antioxidant power, these tacos are made with sautéed mushrooms, avocado cream and a tangy collard green slaw. Eating your greens has never tasted better! (vegan, gluten-free, soy-free)

Oyster mushrooms actually have the best texture but for some reason I can never find those so instead I used shiitake for this recipe. All you have to do is thinly slice them and cook them in a skillet with a little bit of oil and seasonings. So simple yet so flavorful.

Then for an extra superfood boost, we’re making a collard green slaw using purple cabbage, red onion, radishes and lime juice. That’s right, you can eat your greens and have your tacos too!

Blackened Mushroom Tacos with Collard Green Slaw- packed full of superfood antioxidant power, these tacos are made with sautéed mushrooms, avocado cream and a tangy collard green slaw. Eating your greens has never tasted better! (vegan, gluten-free, soy-free)

Blackened Mushroom Tacos with Collard Green Slaw- packed full of superfood antioxidant power, these tacos are made with sautéed mushrooms, avocado cream and a tangy collard green slaw. Eating your greens has never tasted better! (vegan, gluten-free, soy-free)

Blackened Mushroom Tacos with Collard Green Slaw- packed full of superfood antioxidant power, these tacos are made with sautéed mushrooms, avocado cream and a tangy collard green slaw. Eating your greens has never tasted better! (vegan, gluten-free, soy-free)

The only other component for this recipe is the avocado cream which in my opinion is an absolute must. It’s just avocado blended with lime juice and cilantro but the creamy texture works wonders for these tacos.

I like to serve these with a side of black beans and rice for extra protein. They would make a great option for Cinco de Mayo, although after you taste them I can almost guarantee you will want to make them again and again!

Blackened Mushroom Tacos with Collard Green Slaw- packed full of superfood antioxidant power, these tacos are made with sautéed mushrooms, avocado cream and a tangy collard green slaw. Eating your greens has never tasted better! (vegan, gluten-free, soy-free)

 

Blackened Mushroom Tacos with Collard Green Slaw

Yield: 8 tacos

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

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Ingredients:

For the Blackened Mushroom Tacos

  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 1lb shiitake mushrooms, thinly sliced (oyster mushrooms or portobello would also work)
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 corn tortillas, warmed
  • rice and black beans, for serving

For the Avocado Cream

  • 1 large ripe avocado, pitted
  • juice of 1-2 limes (about 3 tablespoons)
  • 1/4 cup cilantro
  • water to thin

For the Collard Green Slaw

  • 2 cups thinly sliced collard greens (about 1 small bunch)
  • 1 cup thinly sliced red cabbage (about 1/2 small head)
  • 1/2 cup thinly sliced red onion (about 1/2 small)
  • 1/2 cup radishes (about 4 radishes)
  • 1/4 cup fresh cilantro
  • zest and juice of 1 lime
  • 1/2 teaspoon salt

Directions:

For the Collard Green Slaw: In a large bowl, combine the collard greens, cabbage, red onion, radishes, cilantro, lime zest, lime juice and salt. Using your hands, massage the juice into the greens then stir to combine. Cover and refrigerate until ready to serve.

Fort the Avocado Cream: In a blender or food processor (I used a NutriBullet), combine the avocado, lime juice, cilantro, a pinch of salt and a few tablespoons of water. Blend until smooth. Add more water to thin, as needed. The texture should be thick and creamy.

For the Blackened Mushrooms: In a large skillet, warm the oil over medium heat. Add the mushrooms and the seasonings then stir until evenly coated. Cook for about 5 minutes, just until mushrooms are softened.

Spread each tortilla with avocado cream then top with cooked mushrooms and collard slaw. Serve warm and enjoy!

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on April 30, 2018  //  Dinner, Fall, Favorites, Favorites, Recipes, Recipes by Season, Spring, Tacos
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