Tacos with Mushrooms and Avocado

Light meal with tacos or tortillas with sauteed mushrooms, fresh avocado and tomato Pico de Gallo.

Preparation Time: 15 '

Cooking Time: 15 ‘

🌮 Ingredients 

• 1 kg Baby Bella mushrooms, cut into thick slices
• Tortillas
• 1 avocado
• 2 tbsp. soy with less salt
• 1 teaspoon chopped garlic
• ½ teaspoon tomato pulp
• 1 - 2 teaspoon lime juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ or less teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder or paprika
• Salt

Optional for Taco garnish:

• Pico de gallo (tomato sauce)
• Freshly chopped coriander or parsley
• Chopped avocados

Pico de Gallo Ingredients:

• 1 jalapeno pepper, with seeds, in thin cubes
• 1 cup diced cherry tomatoes (or tomato of choice)
• ½ white onions, finely chopped cubes
• ½ cup of coriander, packaged, finely chopped
• 3 tbsp lime juice
• 1 tbsp chopped garlic
• Salt

🌮 Method

1. Put all the herbs / spices in a small bowl, mix well and set aside.
2. In a large ceramic pan add the sliced ​​mushrooms and soy sauce, sauté over medium-high heat for 7 to 10 minutes, until the moisture of the mushrooms in the pan is released.
3. Add the tomato paste and garlic, stirring constantly for 30 seconds.
4. Then add the lime juice and the herb / spice mixture to the pan, stir to incorporate the ingredients and sauté for about 3 to 5 minutes.
5. Remove from the heat, cover for several minutes so that the mushrooms absorb the flavors.
6. Serve with tortillas, with Pico de gallo tomato sauce, chopped, avocado and freshly chopped coriander or parsley.

Easy Pico de Gallo instructions:

• Put all the ingredients for Pico de gallo in a bowl, stir to combine.

Enjoy!