Blackened Mushroom Tacos with Collard Green Slaw
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Making Thyme for Health · by Sarah Rotavera

Blackened Mushroom Tacos with Collard Green Slaw

NUTRITION · PER SERVING35M COOK
CAL 54%·PRO 73%
CARBS 211G78% OF CAL
21G FIBER0G ADDED0G INTRINSIC184G OTHER6G TOTAL SUGAR
FAT 11G9% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced blackened mushroom tacos with collard green slaw, black beans, and avocado. Flavorful and filling vegetarian tacos.

mainmexicantacobeansdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 1 lb shiitake mushrooms (thinly sliced (oyster mushrooms or portobello would also work))
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 corn tortillas (warmed)
  • rice and black beans (for serving)
  • 1 large ripe avocado (pitted)
  • juice of 1-2 limes (about 3 tablespoons)
  • 1/4 cup cilantro
  • water to thin
  • 2 cups thinly sliced collard greens (about 1 small bunch)
  • 1 cup thinly sliced red cabbage (about 1/2 small head)
  • 1/2 cup thinly sliced red onion (about 1/2 small)
  • 1/2 cup radishes (about 4 radishes)
  • 1/4 cup fresh cilantro
  • zest and juice of 1 lime
PREP
30M
SODIUM
187MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.