Cinco De Mayo: Chipotle-Lime Mushroom Tacos with Vegan Avocado Crema & Pineapple Jalapeño Slaw

Cinco de Mayo unfortunately falls on a Monday this year, So there will definitely be less margaritas involved, And more simple, healthy, weeknight recipes that you can whip up for you and your family. Including these good for you mushroom tacos that are SO flavorful and easy to make in 20 minutes!

It’s also amazing with cauliflower florets. But all these toppings and trimmings with them make it extra special so highly recommend making this slaw and crema to go with it all. I love to pop them in to lettuce cups or you can do organic flour, grain free or corn tortillas. The choice is yours!

You will need:

. 2-4 portobello mushrooms, diced (alternatively you can use 1lb cauliflower florets)

. 1 tbsp honey

Juice of 1 lime

2 tbsp avocado oil

2-3 chipotle peppers, finely diced and about 3 tbsp of the adobo sauce

2 cloves garlic, crushed

Method:

Preheat oven to 400 F

Mix together all the ingredients for the marinade in a bowl to coat the mushrooms (or cauliflower) in the sauce.

Sauté in a frying pan or skillet until charred and softened. About 8-10 minutes. Tossing occasionally throughout.

Alternatively you can roast in the oven on a sheet pan for 10 minutes until softened slightly and browned at 425 F.

Meanwhile, it's time to make your vegan crema sauce.

For this you will need:

1 cup vegan plain unsweetened coconut or cashew yogurt of choice (I like cocojune)

1 ripe organic avocado, skin removed and de-seeded

1 jalapeño - de-seeded if you don't like it spicy

1/2 cup fresh cilantro

Juice of 1 lime

2 tsp honey

2 cloves garlic

1 avocado

2 tbsp olive oil

Salt/pepper

1 tbsp water to thin it if needed

Blend all your ingredients up in the blender and keep refrigerated until you are ready to serve.

I like to serve the tacos with this yummy jalapeño pineapple slaw:

1 bag shredded white & red cabbage mixed

Juice of 1 lime

2 cloves garlic, crushed

1 tbsp honey

Salt/ pepper to taste

2 tbsp Avocado or olive oil

½ cup diced fresh pineapple

½ a jalapeño finely sliced in to rings

Make your dressing using the lime, honey, garlic, olive or avocado oil, salt and pepper. Then toss in your cabbage, jalapeño and pineapple. Let it sit for 10-15 minutes before serving to infuse the flavors.

Over a gas stove, char your corn tortillas directly over an open flame on the stove for 5-10 seconds each side. Alternatively you can use butter lettuce or little gem cups or cassava flour or regular flour tortillas

Serve warm immediately with the slaw, chipotle lime mushrooms and top it with the avocado crema.

Enjoy this healthy delicious and easy plant based lunch or dinner!

(**Alternatively sometimes I use portabello mushrooms instead - 2 mushrooms feeds 2 people so add more if you're feeding more people. Dice them in to small chunks, toss in the same chipotle lime marinade as the cauliflower and then sauté in a skillet with a touch of avocado oil or olive oil until softened. Serve with all the other trimmings)