Creamy. Earthy. Irresistibly umami.
Taco Tuesday just got a wholesome upgrade! These tacos combine the rich depth of mushrooms with the silky smoothness of walnut butter and the freshness of avocado — a plant-powered match made in taco heaven. 🌮✨
Ingredients:
- 250 g mixed mushrooms (button, chestnut, or oyster), sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil (or sunflower oil)
- 2 tbsp Sun & Seed Walnut Butter
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Juice of ½ lime
- Salt and pepper to taste
- 1 ripe avocado, sliced or mashed
- Taco shells or soft tortillas
- Optional toppings: shredded lettuce, diced tomatoes, coriander, vegan cheese, chili flakes, or a drizzle of yogurt/lime dressing
Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until translucent and fragrant — about 3 minutes.
2. Add the Mushrooms:
Toss in the sliced mushrooms. Cook until golden brown and their moisture has evaporated, about 8–10 minutes. Stir occasionally.
3. The Walnut Butter Magic:
Lower the heat. Stir in the walnut butter, smoked paprika, cumin, lime juice, and a splash of water (2–3 tbsp) to create a rich, glossy coating. Season with salt and pepper to taste. The walnut butter gives a luscious, nutty depth that ties everything together beautifully.
4. Assemble the Tacos:
Warm your taco shells or tortillas. Spoon in the mushroom–walnut mixture, then top with slices (or a mash) of creamy avocado.
5. Garnish & Serve:
Add your favorite toppings — crisp lettuce, juicy tomatoes, fresh coriander, maybe a dollop of yogurt or vegan sour cream.
Serve immediately and enjoy a taco night that’s hearty, healthy, and full of plant-based goodness.
