![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/04\/Wild-Mushroom-Tacos-with-Avocado-Cream-1024x576.jpg\")
<\/p>\nWild Mushroom Tacos with Avocado Cream<\/p>\n
<\/p>\n
4 tbsp oil<\/p>\n
Mushrooms 32oz (I used baby bella, shitake, and hen of the woods) sliced into bite sized pieces<\/p>\n
1 small yellow onion (diced)<\/p>\n
3 cloves garlic<\/p>\n
1\/2 tbsp smoked paprika<\/p>\n
1 tsp chili powder<\/p>\n
1 tsp garlic powder<\/p>\n
1\/2 tsp salt<\/p>\n
1\/2 tsp pepper<\/p>\n
3 tbsp cilantro (chopped) for garnish<\/p>\n
1\/2 lime for garnish<\/p>\n
<\/p>\n
Avocado Crema:<\/p>\n
1 avocado<\/p>\n
1 lime (juiced)<\/p>\n
1\/4 can coconut milk (full fat)<\/p>\n
Pinch of salt<\/p>\n
1 tsp ground pepper<\/p>\n
<\/p>\n
Heat olive oil in pan at Medium. Add in onions and saut\u00c3\u00a9 for 2-3 minutes until they soften. Then add mushrooms, stir for 1 minute, then add garlic, and stir. Let mixture brown for a few minutes and add smoked paprika, chili powder, garlic powder, salt and pepper and stir until mushrooms are well coated. Cover and set aside. In a blender place avocado, lime juice, coconut milk, salt and pepper and blend until smooth. Serve mushrooms in a tortilla, hard shell taco, or even a lettuce wrap and top with cilantro, crema sauce, lime and whatever toppings you like!<\/p>\n","protected":false},"excerpt":{"rendered":"
Wild Mushroom Tacos with Avocado Cream 4 tbsp oil Mushrooms 32oz (I used baby bella, shitake, and hen of the woods) sliced into bite sized pieces 1 small yellow onion (diced) 3 cloves garlic 1\/2 tbsp smoked paprika 1 tsp chili powder 1 tsp garlic powder 1\/2 tsp salt 1\/2 tsp pepper 3 tbsp cilantro (chopped) for garnish 1\/2 lime for garnish Avocado Crema: 1 avocado 1 lime (juiced) 1\/4 can coconut milk (full fat) Pinch of salt 1…<\/p>\n