Vegetarian tacos made with cumin-spiced sautéed mushrooms, sautéed peppers and onions, then topped with homemade avocado chimichurri and crumbled feta cheese.
1/4teaspoonred pepper flakesor more if you want more spice
Salt + pepper to taste
1/2cupolive oil
1/4cuplime juice
1Hass avocadopitted and diced
MUSHROOM TACOS
2tablespoonsextra virgin olive oil
1cupsliced portobello mushrooms
1/2teaspooncumin
1red peppersliced
1smallred onionsliced
Salt + pepper to taste
12corn tortillas
4tablespoonsfeta cheese or cotija for garnish
1tablespoonchopped cilantro or parsley
Instructions
In a food processor, add parsley, garlic, dried oregano, red pepper flakes, salt, pepper, olive oil and lime juice. Pulse until well combined. Add avocado and give it a few more pulses until desired consistency. I prefer a thick, chunky texture but you can pulse it until it is more blended. Up to you! Set aside.
In a skillet, add oil and mushrooms. Sprinkle the mushrooms with cumin and sauté over medium-high heat until browned and tender, approximately 5-6 minutes. Transfer to a plate.
In the same skillet, add sliced red peppers and sliced onion. Season with salt and pepper. Sauté on medium-high heat for 3-4 minutes until tender. Remove from heat.
To assemble tacos, add sautéed mushrooms, red peppers, onions to a corn tortilla. Top with avocado chimichurri and crumbled feta. Serve and enjoy!