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Mushroom and Spinach Tacos

These Mushroom and Spinach Tacos are a vegetarian crowd pleaser. They’re filled with sautéed mushrooms and spinach, then topped with quick pickled onions and creamy avocado-cilantro sauce, making for a satisfying meat-free meal.

Dietitian Pick,Dinner,Sandwiches, Tacos & Wraps,Vegetable
45 mins
4 Serving(s)
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Mushroom and Spinach Tacos

Ingredients

Tacos

  • 2 tbsp. olive oil
  • 2 lb. cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 10 oz. freshly frozen cut leaf spinach, thawed & drained
  • 8 oz. freshly frozen sweet corn
  • 2 limes, juiced (about 4 tbsp.)
  • 2 tsp. chipotle chili powder
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 8 6-inch corn tortillas
  • 1/2 cup crumbled feta cheese
  • 1/4 cup roughly chopped cilantro

Pickled Red Onions

  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 garlic clove, minced
  • 1 tsp. salt
  • 1 tsp. Schnucks honey
  • 1/2 cup warm water

Avocado-Cilantro Sauce

  • 2 avocados, peeled & pitted
  • 1/2 cup cilantro leaves
  • 1 garlic clove, roughly chopped
  • 1 lime, juiced (about 2 tbsp.)

Instructions

  1. Stir together pickled-onion ingredients in a jar or small bowl; cover and refrigerate.
  2. In a blender, add avocado-cilantro sauce ingredients and 1/4 cup water; mix until smooth, adding water as needed for desired consistency. Season with salt, if desired; cover and refrigerate.
  3. Heat a large skillet over medium-high. Add oil and mushrooms; cook, stirring frequently, until browned and softened, 8–10 minutes. Stir in spinach, corn and garlic; cook until heated through, 3–5 minutes. In a small bowl, stir together lime juice, chili powder, cumin and oregano; pour over mushrooms and toss to coat. Season with salt and pepper, if desired.
  4. Heat tortillas in a dry skillet over medium, 2 minutes per side. Spread avocado sauce onto tortillas and top with mushroom and pickled-onion mixtures. Sprinkle with feta and cilantro. Serve immediately.

Cooking Tip

The longer you let the onions pickle, the more intense the flavor will be. They keep up to two months in the fridge.

Nutrition Facts

489 Calories Per ServingFat: 22gSaturated Fat: 5gCholesterol: 16mgSodium: 689mgCarbohydrates: 60gFiber: 12gSugars: 7gProtein: 19g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe