February 21, 2017
Spicy Mushroom and Crispy Avocado Tacos

Spicy Mushroom and Black Bean Tacos with Crispy Avocado. These vegetarian tacos are loaded with flavor and texture! Crispy fried avocado, pickled onions, spicy mushroom and bean filling and goat cheese.|

Jump to the Recipe Spicy Mushroom and Black Bean Tacos with Crispy Avocado. These vegetarian tacos are loaded with flavor and texture! Crispy fried avocado, pickled onions, spicy mushroom and bean filling and goat cheese. | www.delishknowledge.com

Hey friends, let’s eat more tacos.

Lately our meals have been some type of taco/burrito mess. Leftover roasted veggies? Through it in a tortilla. Cup of leftover beans? Throw in some scrambled eggs and salsa and you’ve got breakfast for dinner tacos.

I’m a taco queen; I will eat them just about every way and with any possible vegetarian filling. Thankfully, Mission Taco here in St. Louis gets me on this. This is the place that BL and I have dined at more than any other restaurant. They always have at least two types of veggie tacos that are anything but boring. So, I eat there, I got inspired, and I made you these mushroom and crispy avocado tacos.

Spicy Mushroom and Black Bean Tacos with Crispy Avocado. These vegetarian tacos are loaded with flavor and texture! Crispy fried avocado, pickled onions, spicy mushroom and bean filling and goat cheese. | www.delishknowledge.com

These are upping the texture and flavor game.

Sure, one of my favorite combos is still sweet potatoes, black beans and a sprinkle of cheddar cheese. I make that almost weekly to roll in tortillas, mix with eggs/tofu or top on a salad. But, we’ve gotta keep exploring, right? Throwing in crazy items and see what sticks. That’s what I call cooking.

First, mushrooms. I’ve been on a huge ‘shroom kick lately, who knows why. It started with this shiitake linguine pasta and has only escalated since then. Sometimes I forget how kick-ass mushrooms really are; they are the perfect substitute for meat with both their umami notes and hearty texture.

Then, we add a quick pickled red onion. I love red onion but cannot handle them raw. Eck, heartburn no, thank you. So I douse them in red wine vinegar to take away some of the bite. You don’t have to soak them long, even 10 minutes will mellow out their flavor.

Fried avocado is next! Because, avocado. I supposed you could leave the avocado as-is, but once you’ve had fried avocado it’s hard to go back. I made a light batter using rice flour, but I think a tempura batter would also work well. The trick is getting the oil super hot so that the avocado is only in the pan for a minute or two. Any longer and the avocado will become mushy and change flavor, and not in a good way.

Then we add radish and goat cheese. One for texture, one for creaminess. Vegan? Leave out the goat cheese. Or maybe add in a quick drizzle of Sriracha. That’s the beauty of tacos; really, anything works.

Spicy Mushroom and Black Bean Tacos with Crispy Avocado. These vegetarian tacos are loaded with flavor and texture! Crispy fried avocado, pickled onions, spicy mushroom and bean filling and goat cheese. | www.delishknowledge.com

Want more Taco Tuesday love? This month’s Recipe Redux them is creative tacos, so you’ve got your pick in the link below.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Spicy Mushroom and Black Bean Tacos with Crispy Avocado. These vegetarian tacos are loaded with flavor and texture! Crispy fried avocado, pickled onions, spicy mushroom and bean filling and goat cheese. | www.delishknowledge.com

Mushroom and Crispy Avocado Tacos

  • Author: Alex

Description

Spicy Mushroom and Black Bean Tacos with Crispy Avocado. These vegetarian tacos are loaded with flavor and texture! Crispy fried avocado, pickled onions, spicy mushroom and bean filling and goat cheese.


  • Author: Alex
  • Author: Alex
Scale

Ingredients

  • 1/2 red onion, thinly sliced
  • 1/2 cup red wine vinegar 
  • 1 tablespoon olive oil, plus more for the avocados 
  • 16 ounces assorted mushrooms, sliced (I like mostly baby bella/crimini and a handful of wild mushrooms) 
  • 1/4 cup pico de gallo 
  • 2 tablespoons + 2 teaspoons taco seasoning, divided 
  • 1 cup cooked black beans
  • 1 slightly ripe avocado, peeled, pitted and sliced into 8 pieces 
  • 1/2 cup rice flour (or tempura flour mixture) 
  • 1/41/3 cup water 
  • corn tortillas 
  • crumbled goat cheese, optional 
  • sliced radishes and chopped cilantro, for serving 

Instructions

  1. Place the sliced onions and red wine vinegar in a bowl and set aside. Drain when ready to use. 
  2. Heat the oil in a large skillet over medium heat. Add the sliced mushrooms and cook until browned, about 10 minutes. Add in the pico de gallo, 2 tablespoons taco seasoning, black beans and let cook until warmed through, about 5 more minutes. 
  3. While the mushrooms are cooking, make the crispy avocado. Heat the oil in a skillet (preferably cast-iron), enough to just cover the bottom. Whisk together the rice flour, water (start with 1/4 cup and add more as needed) and remaining 2 teaspoons taco seasoning. Make sure the oil is nice and hot; gently sprinkle a few drops of water into the pan. When it shimmers, it’s ready. 
  4. Dip the avocado slices into the batter and place in the skillet. Repeat with remaining avocado slices. Flip once crispy on one side, about 1-2 minutes. Remove once done and set aside. 
  5. Assemble the tacos: layer the mushroom/bean filling in the corn tortillas along with the drained, quick-pickled red-onions, crispy avocado slice (1 per taco) and cheese, if using. 

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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