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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.|
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.
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.
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!Print
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.
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(7 comments) leave a comment
I can’t believe I never had fried avocado! Will make these tacos as soon as I find corn tortillas, not many stores sell them here, unfortunately.
I am making these tonight! How many servings would you say these make?
Hi Leslie, this makes ~8 tacos, so I would go with 3-4 servings.
This looks amazing! I love the idea of making crispy avocados. What a beautiful fusion of flavor and texture!
The moment I saw “spicy mushroom” in the title I knew I would love this recipe and then to make it ever better I saw avocado…perfection!