Mushroom & Mango Tacos

I have never been a huge taco fan, but once I moved to Austin, Texas just about anything was featured in a taco! From boar to lamb to pecans! I soon realized how delicious and genius the taco concept was! A burst of flavor in one bite and finger food. Except, I also realized that not all taco is created equal. From quality to ingredients, things can get fishy (and trust me…I do love a fish taco).

So I’ve put together a delicious mushroom and mango taco. Shiitaki mushrooms are a powerful super food, while this entire dish leaves out all genetically modified foods and other poor quality ingredients. Try this twist on a taco and let me know what you think!

Mushroom Tacos

8 oz organic tempeh, sliced into cubes

1 tbs garlic powder

2 cup shitaki mushrooms, chopped

½ small onion, chopped

½ red pepper, chopped

8 Boston bibb lettuce leaves

2 tbs coconut aminos

½ cup fresh cilantro, chopped

½ cup sweet potatoes, cubed and roasted

2 tbs avocado oil

2 tbs cashew butter

Steps:

1. In a skillet over medium heat, add avocado oil. Sear organic tempeh on each side for 4 minutes over medium heat, season with garlic powder, salt and pepper. Saute mushroom, onion and red pepper until soft.

2. Transfer to a bowl. Add sweet potatoes, cilantro and coconut aminos. Toss in seared tempeh.

3. In each lettuce wrap, add a scoop of filling. Drizzle each with cashew butter.