Blackened Mushroom Tacos with Collard Green Slaw
Servings: 8 tacos
Ingredients
For the Blackened Mushroom Tacos
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 lb 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
Instructions
- 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!