It’s mid-August and we continue to soak in the summer days we have left. Also, t-minus one week to my birthday! Yes, I am a full-grown human that still counts down to my birthday! Any who, now this recipe is not birthday cake it’s still just as delicious and satisfying, but totally healthy!! Keeping the weekday healthy vibes going through the weekend! My roasted garlic chipotle mushroom tacos are not only good for you but rank super high on the yum scale. Yes, there is an official yum scale. The “meatiness” of the mushrooms keeps this taco substantial without any of the heft. The flavor combo of roasted garlic and my chipotle sauce brings a depth of flavor not to be missed, all sautéed in my homemade taco seasoning! Healthy eating never tasted soooo good!
I typically celebrate my birthday month, hey why restrict it to just one day. Lots of celebrating to do with different people so spread the love… on me. Tonight, is the first of the celebratory nights! Heading to dinner with my mom and sister to kick off the festivities. Since I am going to be indulging this month and into next month for my birthday, I wanted to share a recipe that is lighter, but not light on flavor!
This recipe really is simple to whip up. I used a combo of mushrooms; I really like all the varieties of shrooms to choose from. The maitake mushroom is perfect for this, you can kind of pull it apart for a pulled chicken or pork like effect. Also, I combined some sliced cremini for extra body and texture.
For the chipotle sauce, the roasted garlic’s sweetness helps to mellow out the heat of the peppers and adds that little somethin’ somethin’ (official culinary term) to the sauce.
The sautéed mushrooms with the chipotle sauce and homemade taco seasoning.
For the toppings, I made homemade pickled onions, lime avocado dairy free crema, sliced radishes, red cabbage and almond cheese! I used a bib lettuce cup, but feel free to use your favorite tortilla! Try my beet tortilla to keep it grain and gluten free!
Refreshing avo lime dairy free crema!
So, keep the healthy vibes going straight on through this weekend with my Roasted Garlic Chipotle Mushroom Tacos! Go ahead and pair with a margarita…or two, it is Saturday after all! Stay tuned next weekend…spoiler alert…there will be cake…birthday cake!
Happy Weekending!
Diane
- Taco Seasoning:
- 1 tbsp. chipotle seasoning
- 1 tsp. granulated garlic
- ½ tsp. cumin
- ½ tsp. onion powder
- ½ tsp. arrowroot starch or tapioca starch
- ½ tsp. salt
- ¼ tsp. ground mustard seed
- ¼ tsp. turmeric
- ¼ tsp. fresh black pepper
- For the Roasted Garlic Chipotle Sauce:
- 1 head of garlic
- 7oz can of chipotle peppers in adobo sauce (2 peppers + the sauce)
- 2 tbsp. apple cider vinegar
- 1-3 tbsp. of coconut nectar (can sub honey if not vegan)
- salt to taste
- Dairy Free Avocado "Crema":
- 1 medium ripe avocado (not overly ripe)
- The juice of one lime
- 2-3 tbsp. of coconut nectar or honey
- 5.2oz container of unsweetened coconut yogurt (Coyo is my preferred brand, can sub non-dairy yogurt of choice)
- Salt to taste
- For the Tacos:
- 8oz package of maitake mushroom
- 8oz package of cremini mushrooms sliced
- 1 small shallot diced
- 2 gloves of garlic diced
- 2 tbsp. of extra virgin olive oil or ghee (or combo of both if not vegan)
- 2 tbsp. water
- Taco Seasoning:
- Combine all the ingredients in small bowl and mix. Can be made ahead of time and stored in airtight container in your spice pantry. Will last as long as all your other dry spices.
- Roasted Garlic Chipotle Sauce:
- Pre-heat the oven to 400 degrees.
- Cut the top third off the head of garlic. Place in a square of tinfoil. Drizzle with a little Olive Oil and sprinkle with salt and pepper. Pull the sides up and loosely around the garlic clove. Place on baking sheet and bake for 45-55 minutes depending on size of garlic head. Remove from oven and allow to cool at room temp so you can touch. Around 15 minutes.
- In the bowl of a food processor fitted with the s-blade add two of the chipotle peppers from the can. (can reduce to one if you like it less spicy). Add the sauce from the can (cut to 3 tbsp. for less spice). Add the roasted garlic cloves, apple cider vinegar, honey or coconut nectar and salt. Pulse the sauce ingredients until fully combined. Taste and adjust salt and honey as needed.
- Strain sauce through fine mesh strainer to remove the seeds over medium bowl. Set aside. Can be made a couple days ahead of time and stored covered in the fridge until ready to use.
- Dairy Free Avocado Crema:
- Add all the ingredients to the bowl of a clean food processor fitted with the s-blade. Combine until completely smooth. Taste and adjust salt and sweetness as needed. Store covered in the fridge until ready to use. Will last a day in the fridge.
- For the Tacos:
- Add olive oil, ghee or both to a large skillet over medium heat. Add the chopped shallot and cook for about 2 minutes. Next the garlic and cook another minute or two. Then add the mushrooms to skillet to cook. Let them sauté until softened, around 5 to 8 minutes. Stirring occasionally. Stir in the taco seasoning and toss to coat the mushrooms, add the water and continue to cook another 2 to 3 minutes. Last add the garlic chipotle sauce and stir to coat. Allow to cook stirring frequently for another 3 to 5 minutes.
- Assemble Tacos and enjoy!
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