Mushroom Ceviche Tacos

 

Tacos are by far my favorite food. I'd even go as far as classifying them as a food group, as there are SO many options in terms of fillings and flavors. Today, I share with you one of my favorite simple vegan + keto taco recipes. Don't be daunted by the 40 minute prep time - most of that time is just waiting for your mushrooms to marinate. Besides chopping and waiting, not much else is holding you back from a delicious meal! 

Mushroom Ceviche Tacos

Serves: 2 // Serving Size: 2 tacos // Prep time: 40 Minutes

INGREDIENTS

4 Flaxseed tortillas

1 large portobello, sliced into 1/4 inch slices

Mushroom Marinade:

2 tbsp Extra Virgin Olive Oil

2 cloves garlic, minced

1/2 lime, juiced

1/2 tsp coriander

1/2 tsp paprika

pinch of salt

Lime cilantro crema:

1/4 cup cashews, soaked + drained

1/4 cup cilantro, roughly chopped

1/2 lemon, juiced

1 tbsp Extra Virgin Olive Oil

Toppings:

1 radish, thinly sliced

1/2 cup purple cabbage

1/2 cup cilantro, roughly chopped

1/2 avocado, sliced

INSTRUCTIONS

In a pyrex or similar container, mix all of your marinade ingredients. Place your sliced mushroom in the marinade, set aside and allow to marinate for at least 30 minutes.

In the meantime, slice your toppings and prepare your lime cilantro crema by blending your cashews, and lemon juice in a high powered blender until smooth (about 1 minute).

Serve as build-your own, or assemble tacos to your liking.

Enjoy!

I hope you love these tacos as much as I do! When you decide to make them, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!

Stay Synchro,

Sandra

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