Vegetarian (or Vegan) Tacos (Edit recipe)

Whether you are a vegan, vegetarian or a meat eater, I’m going to go out on a limb and say that all will approve of these Vegetarian/Vegan Tacos! I ate a couple and didn’t even miss the meat, so don’t let that hold you back. Or just go ahead and whip this up and put it on the side of your favorite protein. Either way, enjoy it!

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	149
Fat:	12 g
Carbohydrates:	9 g
Protein:	3 g
Cholesterol:	14 g
Sodium:	571 mg
Fiber:	4 g
Sugars:	2 g
Calculated for total recipe.

by Valerie

View original recipe

Serves: 5-6

Ingredients

8 oz Portobello Mushroom Cap, diced into small pieces
16 oz Brussels Sprouts, shaved
2 Tbsp Ghee, butter, or cooking oil
3/4 cup Guacamole
1 tsp Salt
1 tsp Garlic Powder
1/2 tsp Black Pepper
Paleo Tortillas (Pinkie's Paleotillas), lettuce cups or jicama slices to serve your filling in

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pan, heat the cooking fat of choice.
Add in diced mushrooms and cook, stirring occasionally for 3-5 min.
Toss in brussel shavings and stir to combine. Cook for another 3-5 minutes, tossing about every so often.
The sweat from mushrooms will help wilt the brussel shavings pretty quickly, so keep an eye on them. Season with salt, pepper and garlic powder.
Once brussel shavings are wilted, remove from heat and mix in the guacamole. Season more if desired.
*If using paleo tortillas, heat a large skillet with favorite cooking oil. Lie a tortilla in the heated oil and let it sit for about 30-45 seconds. Using tongs, flip tortilla to the other side for another 30-45 seconds. Take one end of tortilla with the tongs and gently fold in half. Cook up in oil to your favorite crispness. Flip to the other side and cook accordingly to the first side. Continue with remaining tortillas.
Top with salsa or pico de gallo and green onions.