Mixed Mushroom Tacos with Crispy Avocado & Cotija Cheese

Mixed Mushroom Tacos

with Crispy Avocado & Cotija Cheese

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Mushrooms, one of the staple ingredients of autumn, make for a wonderful taco filling. Flavored with authentic Mexican spices, they’re hearty and incredibly delicious. Here, we’re using two types of mushrooms—button-topped cremini and ruffled maitake—and pairing them with an array of tasty toppings. Quick-pickled red onion provides tangy brightness, while battered, pan-fried avocado slices add crispy texture on the outside and creaminess within. When frying the avocado, be sure to work in batches, to keep the oil in the pan nice and hot. Enjoy, chefs!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
Mixed Mushroom Tacos with Crispy Avocado & Cotija Cheese
Title
  • 6 Corn Tortillas
  • 1 Avocado
  • 1 Lime
  • 1 Red Onion
  • 7 oz Mixed Mushrooms
  • 1 large bunch Cilantro
  • 2 Tbsps Sugar
  • ¼ cup Crumbled Cotija Cheese
  • ¼ cup Rice Flour
  • 2 tsps Mushroom Taco Spice Blend (Ancho Chile Powder, Smoked Sweet Paprika, Ground Cumin, Ground Coriander, Garlic Powder & Whole Dried Oregano)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Quarter the cremini mushrooms lengthwise. Using your hands, break the maitake mushrooms into bite-sized pieces. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime. Pit and peel the avocado; cut into ¼-inch-thick slices. Toss the avocado with the juice of 2 lime wedges to prevent browning.

Pickle the onion
2 Pickle the onion

In a large pan (nonstick, if you have one), combine the onion, sugar, a big pinch of salt, ¼ cup of water and the juice of the remaining lime wedges. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle. Carefully rinse and wipe out the pan.

Cook the mushrooms
3 Cook the mushrooms

In the pan used to pickle the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini and maitake mushrooms. Cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy. Turn off the heat. Stir in the ¾ of the spice blend; season with salt and pepper. Transfer to a plate. Wipe out the pan.

Make the crispy avocado
4 Make the crispy avocado

In a large bowl, combine the rice flour, remaining spice blend and ¼ cup of water to create a batter; season with salt and pepper. In the pan used to cook the mushrooms, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, coat the avocado slices in the batter (letting any excess drip off). Working in batches, add the coated avocado slices to the pan in a single layer. Cook 1 to 3 minutes per side, or until crispy. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard the oil. Wipe out the pan.

Warm the tortillas
5 Warm the tortillas

Heat the pan used to make the crispy avocado on medium-high until hot. Working in batches, add the tortillas. Warm 30 seconds to 1 minute per side, or until soft and pliable. Remove from heat.

Assemble & plate your dish
6 Assemble & plate your dish

Divide the warmed tortillas between 2 plates. Divide the cooked mushrooms, crispy avocado and pickled onion (draining just before adding) between the tortillas. Garnish with the cilantro and cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Quarter the cremini mushrooms lengthwise. Using your hands, break the maitake mushrooms into bite-sized pieces. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime. Pit and peel the avocado; cut into ¼-inch-thick slices. Toss the avocado with the juice of 2 lime wedges to prevent browning.

2 Pickle the onion

In a large pan (nonstick, if you have one), combine the onion, sugar, a big pinch of salt, ¼ cup of water and the juice of the remaining lime wedges. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle. Carefully rinse and wipe out the pan.

Pickle the onion
Cook the mushrooms
3 Cook the mushrooms

In the pan used to pickle the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini and maitake mushrooms. Cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy. Turn off the heat. Stir in the ¾ of the spice blend; season with salt and pepper. Transfer to a plate. Wipe out the pan.

4 Make the crispy avocado

In a large bowl, combine the rice flour, remaining spice blend and ¼ cup of water to create a batter; season with salt and pepper. In the pan used to cook the mushrooms, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, coat the avocado slices in the batter (letting any excess drip off). Working in batches, add the coated avocado slices to the pan in a single layer. Cook 1 to 3 minutes per side, or until crispy. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard the oil. Wipe out the pan.

Make the crispy avocado
Warm the tortillas
5 Warm the tortillas

Heat the pan used to make the crispy avocado on medium-high until hot. Working in batches, add the tortillas. Warm 30 seconds to 1 minute per side, or until soft and pliable. Remove from heat.

6 Assemble & plate your dish

Divide the warmed tortillas between 2 plates. Divide the cooked mushrooms, crispy avocado and pickled onion (draining just before adding) between the tortillas. Garnish with the cilantro and cheese. Enjoy!

Assemble & plate your dish
Browse Steps
1 of 6