VEGGIE TACOS WITH AVOCADO CREMA RECIPE

Cooking has been one of my favorite hobbies for years now, but with everything that’s been happening in the world lately, it’s been a great stress reliever too. Since I know a lot more people will be cooking at home rather than going out to eat over the next few weeks, I’m going to do my best to share some new recipes with you all! This recipe for Veggie Tacos with Avocado Crema is a great place to start. I adapted it from a recipe I originally found on one of my favorite vegetarian cooking blogs, Cookie and Kate. If you’ve never checked out Kate’s recipes before, I highly encourage you to take a look now! She has tons of healthy and delicious recipes that I use on a regular basis.

A couple of notes about the tweaks I made: the original recipe involved cooking the veggies on the stovetop, but I’m lazy and prefer baking veggies so I don’t have to worry about keeping an eye on them. I also subbed parsley for cilantro in this recipe because I’m not a huge fan of cilantro (no, I don’t have the gene that makes it taste like soap – it’s just not my favorite), but if you’re a cilantro lover feel free to use cilantro instead of parsley! I’ve made this recipe several times and I’ve found that the veggie taco filling keeps pretty well, so this would also be a great meal prep recipe – just double the recipe pop the leftover filling in the microwave each day for a quick and easy lunch. Hope you enjoy!

Veggie Tacos with Avocado Crema

Difficulty: Beginner

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

1

hour 

Ingredients

• For the Marinade:

• 1/4 cup olive oil

• 1/4 cup lime juice

• 1/2 tsp smoked paprika

• 1/2 tsp cumin

• 1/4 tsp chili powder

• 1/2 tsp chicken-less seasoning (optional)

• Salt and pepper to taste

• For the Taco Filling:

• 4 large portobello mushrooms

• 1 green bell pepper, sliced

• 1 red onion, sliced

• 6 white corn tortillas

• 1/2 cup feta cheese crumbles

• For the Avocado Crema:

• 1 avocado

• 1/3 cup fresh parsley, chopped

• 1/2 lime, juiced

• 2 TBSP water

• Salt and pepper to taste

• Chili powder to taste

Directions

• Wash mushrooms and pat dry. Remove mushroom stems and use a spoon to remove the gills. Slice mushrooms into 1/2 inch thick slices.
• Whisk together all marinade ingredients in a small bowl.
• In a large bowl, combine mushrooms, peppers, and onion with marinade until evenly coated. Cover and set in fridge to marinate for 30 minutes.
• Preheat oven to 425 degrees.
• While the veggies marinate, make the avocado crema. Add avocado, chopped parsley, lime, water, and spices to a blender or food processor and pulse until blended. Add more spices as desired.
• Once the veggies are done marinating, spread them across a baking sheet and bake in the oven for 20 minutes, stirring halfway through.
• Warm tortillas by heating them in the microwave for 20-30 seconds. Top with taco filling, avocado crema, and feta cheese crumbles. Enjoy!