Time: 40 min.
Complexity: easily
Servings: 4

Even meat-eaters will love these vegetarian tacos. The combination of cremini mushrooms and oyster mushrooms adds a vibrant flavor and aroma, creating a meaty taco, while green beans and crisp jicama add a touch of juiciness. Serve topped with a spoonful of mashed avocado and a drizzle of hot sauce to taste.

Ingredients:

• 350 g green beans, ends removed
• Half a jicama, peeled and cut into strips
• 1/4 cup chopped fresh cilantro, plus extra for serving
• Juice of 1 lime
• 1.5 tsp ground cumin + a pinch
• 1/4 cup extra-virgin olive oil
• 2 x 220g packages cremini mushrooms, trimmed and cut into pieces
• 2 packages of oyster mushrooms (100g each), trimmed and sliced
• 1 large avocado
• 12 corn tortillas, warmed
• Hot sauce to drizzle on

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

green beans, tacos, Avocado, oyster mushrooms, cilantro, lime, jicama, cumin

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Preparation:

Step 1
• Bring a large pot of water to a boil and season with salt. Add the green beans and cook until crisp-tender, about 7 minutes; drain. Meanwhile, toss the jicama with the cilantro, half the lime juice, a pinch of cumin, salt, and black pepper. Let it simmer for 10-15 minutes.
Step 2
• In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the cremini and oyster mushrooms and cook, undisturbed, until dry and golden around the edges, about 10 minutes. Stir, then continue cooking until the mushrooms are well-browned, another 8 to 10 minutes. Move the mushrooms to one side of the skillet; add the green beans, the remaining 1 tablespoon olive oil, and the remaining 1 1/2 teaspoons cumin to the other side. Season with salt and pepper and cook, tossing the green beans with the mushrooms, until browned in spots, about 3 minutes.
Step 3
• Mash the avocado with a pinch of salt and the remaining lime juice. Divide the vegetables among the tortillas; top with some jicama, mashed avocado, and cilantro; drizzle with hot sauce. Serve with the remaining jicama.

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