
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)
How To Make it
- 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!