Mushroom Walnut Tacos
I'm always looking for a new filling to put inside a taco shell. What I make is not authentic Mexican food (I frequently joke that I'm making German-style Mexican). It does usually taste really good and this is one of my favorite fillings to make. If you're doing the Keto diet, this filing is totally Keto friendly. To make a Keto Diet version of this, leave off the slaw and just load up more avocado and replace the tortilla with something like this.
Makes 4-6 tacos
Taco Filling Ingredients:
2 cup baby portobellos, finely chopped
1 cup walnuts, finely chopped
1 kale leaf, finely chopped
1/2 cup onion, diced
2 cloves garlic, minced
2 Tbsp taco seasoning
2 Tbsp cilantro, chopped
1 Tbsp oil
Slaw Ingredients:
1/2 cup jicama, julienned
1/2 cup carrot, julienned
2 Tbs vegan mayo
2 tsp apple cider vinegar
1 tsp lime juice
pepper to taste
Additional Items:
4 to 6 hard or soft taco shells
Suggested toppings:
cilantro
sliced avocado
diced tomatoes
vegan cheddar or pepper jack
shredded lettuce
salsa
Directions:
In a large saucepan add the oil and heat over medium heat. Add the onions and sauté until translucent (about 5 minutes). Add the garlic and sauté for a minute until fragrant. Add the walnuts, mushrooms, kale, cilantro and spices and continue to cook until the mushrooms have cooked down and the walnuts are tender.
While the veggies are cooking assemble the slaw by adding all of the ingredients in a medium bowl and mixing to combine. Add fresh ground pepper to taste.
To assemble place about a 1/4 cup of filling in the tortilla and top with a tablespoon of the slaw. These are great with just these two things on the taco but they are even better when you add some bonus items from the suggested toppings list.
Nutritional information Per serving on a flour tortilla: 310 cal., 21 g fat, 5 g protein
