33mMushroom Walnut Tacos
Mexican-inspired vegan tacos filled with savory cremini mushrooms and walnuts, then topped with red cabbage, avocado, and lime juice. Weeknight-friendly for lunch or dinner.
Start a meal bundle with this recipe and pair it with meals that use the same groceries.
- Cuisine
- Mexican-inspired
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Cook this recipe
- cremini mushrooms-12 oz
- red cabbage-2 cups
- walnuts-1 cup
- lime juice-3 tbsp
- olive oil-1 tbsp
- chili powder-2 tsp
- ground cumin-1 tsp
- corn tortillas-8 tortilla
- salt-0.75 tsp
- avocado-1 large avocado
- smoked paprika-0.5 tsp
Prep the mushrooms and walnuts by finely chopping them, then slice the cabbage and avocado and measure the lime juice, spices, and salt.
Use a stable cutting board and keep fingers tucked while chopping.
Heat olive oil in a large skillet over medium-high heat; add cremini mushrooms and walnuts and cook, stirring often, until the mushrooms release moisture and the mixture looks browned and mostly dry, 7 to 9 minutes.
Use care with the hot skillet and keep the handle turned away from the edge of the stove.
Reduce heat to medium, stir in chili powder, cumin, smoked paprika, and 1/2 teaspoon salt, and cook for 1 minute; add 1 tablespoon lime juice and scrape up any browned bits.
In a mixing bowl, toss red cabbage with the remaining 2 tablespoons lime juice and 1/4 teaspoon salt until lightly coated.
Warm the corn tortillas in a dry skillet over medium heat until soft and pliable, about 30 seconds per side.
Use care when handling the hot skillet and warmed tortillas.
Fill each tortilla with mushroom walnut filling, top with limey cabbage and avocado, and serve right away.
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