Vegan Portobello Asparagus Tacos with Avocado Crema
Updated: Oct 30, 2020
I have been doing "Meatless Monday" on and off for some time now. Lately we have been trying to eat more plant based and it actually has made quite a difference in how I feel. These tacos are one of my favorite recipes to throw together because it takes less than 30 minutes, it tastes so good, and does not make you feel overly stuffed.
The mushrooms give a sort of meaty texture to the tacos so you don't even realize you are eating a vegan meal. I pair these with a simple avocado crema and pickled red onions that I usually have on hand. link to the pickled onion recipe coming soon!
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4 large portobello mushrooms, sliced
1 bunch asparagus, ends trimmed off and cut into 3-4 inch stalks
8-10 corn tortillas
One ripe avocado
1/2 bunch cilantro (with stems)
1/2 tsp salt
Juice from 1/2 lime
3 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne
1/4 tsp pepper
1/2 tsp salt
Combine avocado, cilantro, salt, and lime juice in blender and blend until smooth.
Add olive oil and pulse a few times until combined
In a small bowl, combine garlic powder, onion powder, cayenne, pepper and salt
In a large skillet over medium-high heat, add olive oil then add mushrooms and asparagus.
Season with seasoning mix and continue to cook, stirring occasionally until tender and cooked through
Heat your tortillas over a skillet or directly over flame of gas stovetop until desired warmth then fill tortillas with veggies, avocado crema, and pickled red onions (optional). Enjoy!