Vegan Avocado Crema Mushroom Tacos with Fresh Pico

Total time35 min

Prep time20 min

Cook time15 min

Vegan Avocado Crema Mushroom Tacos with Fresh Pico

Smoky, deeply browned portobello and cremini mushrooms make a hearty, meaty filling for these tacos, seared until caramelized then dusted with cumin, smoked paprika, and garlic powder. Bright pico de gallo, made from finely diced Roma tomatoes, white onion, jalapeño, and a good handful of cilantro, adds fresh crunch and heat to every bite. The avocado crema brings cool, tangy richness that ties the whole thing together, all spooned into warm, lightly charred corn tortillas. Squeeze extra lime over the top and dig in while everything's still hot from the pan. This one's an easy, satisfying pick for a vegan taco night — plenty of bold flavor and texture without a shred of meat in sight.

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Ingredients

4 servings

For the mushrooms

3 medium portobello mushroom caps, stems removed, sliced ¼-inch thick
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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)
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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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