Low Iodine Avocado Crema Mushroom Tacos with Fresh Pico

Total time35 min

Prep time20 min

Cook time15 min

Low Iodine Avocado Crema Mushroom Tacos with Fresh Pico

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Ingredients

4 servings

For the mushrooms

3 medium portobello mushroom caps, stems removed, sliced ¼-inch thick
8 oz cremini mushrooms, sliced ¼-inch thick
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the avocado crema

2 ripe avocados, pitted and peeled
⅓ cup sour cream
2 tbsp fresh lime juice (from about 1 lime)
1 small garlic clove, roughly chopped
¼ tsp salt
2–3 tbsp water

For the pico de gallo

3 medium roma tomatoes, seeded and finely diced
⅓ cup white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
1 tbsp fresh lime juice
¼ tsp salt

For serving

8 small corn tortillas
lime wedges, for serving (optional)
crumbled cotija cheese, for serving (optional)
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This ingredient likely doesn’t work for the diet.

Instructions

1
Make the pico de gallo: combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a medium bowl and toss to combine. Set aside at room temperature while you prepare the remaining components — the flavors will sharpen as it sits.
2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, and salt to a blender or food processor. Blend until completely smooth, adding water 1 tablespoon at a time until the crema is pourable but still thick enough to coat a spoon. Taste and adjust salt. Set aside.

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