Mushroom Tacos with Cabbage Slaw

Mushrooms are incredibly important in vegan cooking. Not only do they provide nutrients such as vitamin D and potassium, they add an earthy, umami flavor and satisfying texture to any dish. Prep the mushrooms by cutting them into quarters and halves for a chewy bite.

Shirley Fan

Mushroom Tacos with Cabbage Slaw

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    2 tablespoons apple cider vinegar 1 teaspoon ground cumin
    1/2 teaspoon sugar Kosher salt
    2 cups coleslaw mix 4 to 6 (6-inch) corn tortillas
    1/4 cup vegetable oil 1 large avocado, sliced
    1 pound small and medium crimini mushrooms, cut into halves or quarters Fresh cilantro for garnish
    1 teaspoon dried oregano Lime wedges for garnish


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    • 1

      In a large bowl, combine the vinegar and sugar. Add the coleslaw mix and stir till combined; Set aside.

    • 2

      In a large non-stick sauté pan over medium-high heat, heat the oil. Add the mushrooms and sauté till softened and browned, about 5 to 7 minutes. Season with oregano, cumin, and salt, to taste.

    • 3

      To assemble: Divide the mushrooms among the tortillas and top with the slaw, avocado, and cilantro. Serve with lime wedges.

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