Red Meat Allergy Friendly Avocado Crema Mushroom Tacos with Fresh Pico
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Learn more →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
- 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)
Can be omittedcotija cheese
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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