Mushroom and Summer Squash Tacos
“Mushroom and Summer Squash Tacos” was one of the first recipes I ever wrote as “Dr. G”….ah memories. Ok, it was last year… I’ve made a few minor changes that have made them even more awesome, hence the re-post. Yes, the bomb-@$$ avocado and cilantro sauce is included in the recipe. Get excited!
We eat tacos almost every Tuesday at my house. Why you ask? Mostly because they are delicious. But, also because they are dirt cheap to make, are a fun way to eat vegetables and random leftovers, and are quick to make. Over the past year I have literally put just about every vegetable into a taco and no matter what they always taste good. I’ve made Asian inspired tacos, Jamaican tacos, Spanish tacos, obviously many Mexican tacos, and I still have the creative taco juices flowing. Maybe tacos are the universal food; the answer to achieving world peace perhaps (?). The whole world can come together and share their love for this magical food. Who is mad when they are eating a taco? No one. I’ll let you think about that one for a little bit while you make these tacos.
Happy eating and best health,
Dr. G
Notes
Taco seasoning: 1 teaspoon each of chili powder, cumin, garlic powder, onion powder and 1/2 teaspoon of jalapeno powder and cayenne pepper, mix to combine all ingredients
Ingredients
- 4-6 taco shells/tortillas of your choice
- 16oz of portabello mushrooms, large mushroom caps used here, gills removed, cut into long match sticks. But baby portabellos sliced work too.
- 1 medium summer squash, cut into match sticks
- 2 garlic cloves, minced
- 1/2 jalapeno pepper, minced (unless it is too spicy for your baby mouth)
- 1 handful of baby kale or spinach
- 1-2 tablespoons low sodium taco seasoning to taste (vegetables need less seasoning than meat so sprinkle a little on try it) *see notes below for a quick recipe to make your taco seasoning
- 1/2 avocado
- juice of 1 lime
- handful of cilantro
- pinch of salt
- thinly sliced radishes for serving
Instructions
- In a large saute pan over medium high heat add a small amount of oil, cooking spray, or water and then toss in the mushrooms. Allow to brown slightly, stir frequently.
- Add the summer squash, jalapeno, and garlic and allow to cook through.
- Sprinkle in 1-2 tablespoons of your taco seasoning (to taste), if needed add a few teaspoons of water to help the seasoning coat the vegetables.
- Turn down the heat and simmer for about 5 mins
- While that is cooking, grab your blender.
- Add the avocado, lime juice, and cilantro and blend until smooth. If more liquid is needed add more lime juice or water 1 teaspoon at time.
- Season with salt to taste.
- Now go ahead and build your tacos, top them with the sauce and radishes.
- Enjoy!
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