Plant-Based Mushroom Tacos with Chipotle Hummus
 
Prep time
Cook time
Total time
 
These tacos have a fresh taste with a nice warm heat. For a flavorful and colorful contrast, add some sliced roasted red bell pepper to the filling. If you want to use two tortillas per taco (like shown in the photo), double the amount of tortillas in the recipe.
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4 servings
Ingredients
Chipotle Hummus
  • ¾ cup classic hummus (like Sabra)
  • 1 teaspoon chipotle powder
Healthy Slaw
  • ½ cup finely shredded purple cabbage
  • 1 teaspoon chopped fresh cilantro
  • ½ teaspoon lime juice
  • ¼ teaspoon salt
Plant-Based Mushroom Tacos
  • 1 tablespoon olive oil
  • 1 pound sliced cremini or button mushrooms
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 small tortillas (corn or flour)
  • 1 ounce crumbled dairy-free feta or nut cheese (store-bought or homemade; optional)
  • Lime wedges, for serving (optional)
Instructions
Chipotle Hummus
  1. In a small bowl, whisk together the hummus and chipotle powder.
Healthy Slaw
  1. Put the cabbage, cilantro, lime juice, and salt in a medium bowl. Using clean hands, crunch or squeeze together the ingredients to bruise the cabbage and incorporate.
Plant-Based Mushroom Tacos
  1. Heat the olive oil in a large pan over high heat. Add the mushrooms, salt, and pepper and saute for about 6 minutes, or until all sides of the mushrooms are browned. Remove the mushrooms from pan.
  2. Using the hot pan, add the tortillas one at a time to warm them up, about 20 seconds on each side.
  3. Spread the tortillas with the chipotle hummus. Place the sauteed mushrooms in the centers of tortillas. Top with the slaw and dairy-free cheese alternative, if desired. Optionally serve with lime wedges.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/plant-based-mushroom-tacos