Excited to to be sharing this super easy, and delicious plant-based #danielfast recipe with you all. Hope you love it as much as I do- let me know what you think!
WHAT YOU’LL NEED
Mushrooms of choice
1 tsp Cumin
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp cayenne powder
2 tbsp of lemon juice
olive oil
Whole Wheat tortillas (I used street taco ones)
Pico de Gallo
1-2 tomatoes (diced)
1/2 medium onion (chopped)
1 jalapeno (seeded if needed)
handful of cilantro
juice of a lime
1 tsp of salt to taste
1/4 tsp pepper
cumin& garlic powder (optional)
Avocado Cream Sauce
1 avocado
Handful of cilantro
1-2 cloves of garlic
1/4 of onion
2 green onions
juice of 1 lime
1/4 cup of water
season to taste (salt, pepper, garlic powder, chili powder)
Steps-
Chop mushrooms of choice (I prefer to slice to give appearance of chicken)
Combine seasonings, lime juice and a drizzle of olive oil. Add in mushrooms and let mushrooms marinade.
While mushrooms marinade, prepare salsa. Dice tomatoes, onion, jalapeño, cilantro. add in lime juice, and mix together thoroughly. taste and season accordingly.
For Avocado cream sauce, add ingredients to the food processor and blend until smooth. Add more water if needed
cook mushrooms in air fryer at 375 for 6-10 min (time frame will depend on how fast/hot your air fryer gets
Toast tortilla in olive oil on medium heat for 2-3 min on both sides
Assemble tacos & enjoy!