A New Take on Tacos
Come Out of Your Shell
There’s a reason tacos get their very own day of the week. But we have a versatile recipe you just may want to make every day. It delivers a tortilla full of healthy flavor you’ll feel good about serving your family and offers a tasty option for Meatless Mondays.
Our mushroom and walnut version is perfect for vegans and vegetarians, or anyone trying to cut back on meat. For a different take on a traditional taco, try the mango salsa which takes the taste to a whole new level.
Try it and share a pic with #TakingOnHealthy.
Taco Filling Ingredients
- 2 tbs. extra-virgin olive oil
- 1 large onion, chopped
- 1 pound shiitake mushrooms, just the caps
- 1 cup walnuts
- 4 cloves garlic, chopped
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne
- 1 teaspoon oregano
- 1 teaspoon salt
- 12 corn tortillas
- 2 avocados, sliced optional
Mango Salsa Ingredients
- 2 large mangos, peeled, seeded, and chopped
- 2 tsp. fresh lime juice
- 1 large jalapeño, seeded and chopped
- 2 large scallions, chopped
- 1/2 cup lightly packed cilantro leaves
- 1 tsp. ground cumin
- 1/2 tsp. salt
Directions For Shiitake-Walnut Mixture
- Chop walnuts in a food processor to mince. Set aside.
- Chop mushrooms until minced. Set aside.
- Sauté the onion over medium-high heat in the olive oil until soft.
- Add mushrooms to skillet and cook until they are nearly dried. Then add garlic and stir for an additional minute.
- Add the chili powder, paprika, cayenne, oregano, and salt. Stir.
- Stir in the walnuts and cook until soft and fragrant, about two minutes.
- Remove from heat and keep warm.
The walnut-shiitake mixture is a great way to cut back on meat and load up on heart healthy omega-3 fats, fiber, and B vitamins. The mushrooms give these tacos a meaty texture and savory flavor while being completely plant based. They are a must-try for Meatless Monday!
Directions For Salsa and Assembly
- Simply combine the ingredients in a medium bowl.
If preferred, warm the tortillas by toasting in a dry skillet over medium heat for about 30 seconds per side. You can also wrap a stack in foil and warm in a 350-degree oven for 6-8 minutes.
To serve tacos, add ¼ cup of the filling and a couple tablespoons of mango salsa to each tortilla. Garnish with avocado slices if using and enjoy!
This recipe makes 6 tacos.
One serving equals 2 tacos.
Nutrition Information per Serving:
Tacos
Calories: 234
Total Fat: 12g
Carbs: 26g
Protein: 5.8g
Sodium: 219mg
Fiber: 3.15g
Salsa
Calories: 41
Total Fat: 0.29g
Carbs: 10g
Protein: 0.65g
Sodium: 98mg
Fiber: 1.2g