Mushroom Walnut Tacos

Cuisine

Mexican-inspired

Servings

4

Total time

33 min

Prep

15 min

Cook

18 min

Difficulty

medium

Ingredients

• 12 Ounce Cremini mushrooms, finely chopped - 12 ounces, finely chopped
• 1 Cup Walnuts, finely chopped - 1 cup, finely chopped
• 1 Tablespoon Olive oil - 1 tablespoon
• 2 Teaspoon Chili powder - 2 teaspoons
• 1 Teaspoon Ground cumin - 1 teaspoon
• 0.5 Teaspoon Smoked paprika - 1/2 teaspoon
• 0.75 Teaspoon Salt - 3/4 teaspoon, Use 1/2 teaspoon in the skillet filling and 1/4 teaspoon with the cabbage.
• 8 Count Corn tortillas - 8 tortillas
• 2 Cup Red cabbage, thinly sliced - 2 cups, thinly sliced
• 1 Count Avocado, sliced - 1 large avocado, sliced
• 3 Tablespoon Lime juice - 3 tablespoons, Use 1 tablespoon in the filling and 2 tablespoons with the cabbage.

Instructions

1. Prep ingredients

   1. *Prep the mushrooms and walnuts* by finely chopping them, then *slice the cabbage and avocado* and measure the lime juice, spices, and salt.

2. Cook mushroom-walnut filling

   2. 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.

3. Season filling

   3. 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.

4. Make limey cabbage

   4. In a mixing bowl, toss *red cabbage* with the remaining 2 tablespoons lime juice and *1/4 teaspoon salt* until lightly coated.

5. Warm tortillas

   5. Warm the *corn tortillas* in a dry skillet over medium heat until *soft and pliable*, about 30 seconds per side.

6. Assemble and serve

   6. Fill each tortilla with *mushroom walnut filling*, top with *limey cabbage and avocado*, and serve right away.