Meaty Mushroom Tacos and Sweet Plantains

Ingredients

  • Sliced mushrooms, 1 cup
  • Diced, 1 roma tomato
  • Diced, 1/2 medium sized red onion
  • Roughly chopped handful of cilantro
  • Diced and deseeded , 1/2 Jalapeno (optional)
  • Fresh Lime juice
  • 1 Avocado
  • Pinch of sea salt
  • Ground black pepper, 1/2 tsp
  • Garlic powder, 1 TBS
  • Cumin, 1 tsp
  • Coconut cream (or greek yogurt), 1/2 cup
  • Avocado oil, 1 TBS
  • Tortillas (whole-grain, ezekiel bread, corn, or flour)
  • Sliced, 1 ripe plantain 
  1. HEAT the oil in large non stick skillet over medium heat. Add mushrooms and let sit for 3- 4 minutes until brown on one side before flipping.
  2. ADD salt, garlic powder and pepper once mushrooms have browned.
  3. REMOVE mushrooms and add plantains to same skillet. Add more oil if necessary to prevent sticking. Cook until brown on one side then flip and brown other side.
  4. ADD avocado, lime juice, cilantro, salt, coconut cream to blender or food processor until creamy sauce forms.
  5. COMBINE tomatoes, onion, jalapeno, lime juice, onion, cilantro, salt, garlic powder into a medium bowl and mix well. Season to taste.
  6. SERVE cooked mushrooms and plantains in tortilla (can grill in skillet before) and top with pico de gallo andwith avocado sauc. Enjoy!
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