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Mushroom & Potato Tacos Fill 1 Created with Sketch.

with Avocado & Cara Cara Orange Salad

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This hearty vegetarian meal features soft flour tortillas filled with spiced mushrooms and potato, a bright pepper salsa, and a creamy sauce to tie it all together.

fresh
ingredients
Mushroom & Potato Tacos with Avocado & Cara Cara Orange Salad
Title
  • 4 Flour Tortillas
  • 3 Radishes
  • 1 Cara Cara Orange
  • ¾ lb Yukon Gold Potatoes
  • 6 oz Cremini Mushrooms
  • 1 Shallot
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Sour Cream
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 oz Sweet Piquante Peppers
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper, & Ground Cinnamon)
  • 1 Romaine Lettuce Heart
  • 2 Tbsps Rice Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Quarter the mushrooms. Quarter the potatoes lengthwise; cut crosswise into 1/2-inch-thick pieces. Place the vegetables on a sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 of the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & season the sour cream:
2 Prepare the remaining ingredients & season the sour cream:

While the vegetables roast, cut out and discard the stems, ribs, and seeds of the sweet peppers; small dice. Peel and small dice the shallot. Peel and medium dice the orange. Cut off and discard the radish ends; halve lengthwise, then thinly slice crosswise. Quarter the lime. Pit, peel, and thinly slice the avocado. Place in a bowl; top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Roughly chop the pickled pepper; thoroughly wash your hands and cutting board immediately after handling the pepper. In a bowl, combine the sour cream, a drizzle of olive oil, and as much of the remaining spice blend as you’d like (you may have extra spice blend). Season with salt and pepper to taste.

Warm the tortillas:
3 Warm the tortillas:

While the vegetables continue to roast, place the tortillas on a large piece of aluminum foil. Tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Make the pepper salsa:
4 Make the pepper salsa:

While the tortillas warm, in a medium bowl, combine the diced sweet peppers, diced shallot, the juice of 2 lime wedges, and as much of the chopped pickled pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.

Make the salad:
5 Make the salad:

While the tortillas continue to warm, in a medium bowl, combine the diced orange, sliced radishes, peanuts, and the juice of the remaining lime wedge. Drizzle with olive oil and season with salt and pepper to taste.

Assemble the tacos & plate your dish:
6 Assemble the tacos & plate your dish:

Spread an even layer of the seasoned sour cream onto each warmed tortilla. Divide the roasted vegetables among the tortillas. Top with the pepper salsa. Transfer the sliced avocado to a serving dish. Top with the salad. Serve the tacos with the salad on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Quarter the mushrooms. Quarter the potatoes lengthwise; cut crosswise into 1/2-inch-thick pieces. Place the vegetables on a sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 of the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & season the sour cream:

While the vegetables roast, cut out and discard the stems, ribs, and seeds of the sweet peppers; small dice. Peel and small dice the shallot. Peel and medium dice the orange. Cut off and discard the radish ends; halve lengthwise, then thinly slice crosswise. Quarter the lime. Pit, peel, and thinly slice the avocado. Place in a bowl; top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Roughly chop the pickled pepper; thoroughly wash your hands and cutting board immediately after handling the pepper. In a bowl, combine the sour cream, a drizzle of olive oil, and as much of the remaining spice blend as you’d like (you may have extra spice blend). Season with salt and pepper to taste.

Prepare the remaining ingredients & season the sour cream:
Warm the tortillas:
3 Warm the tortillas:

While the vegetables continue to roast, place the tortillas on a large piece of aluminum foil. Tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

4 Make the pepper salsa:

While the tortillas warm, in a medium bowl, combine the diced sweet peppers, diced shallot, the juice of 2 lime wedges, and as much of the chopped pickled pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.

Make the pepper salsa:
Make the salad:
5 Make the salad:

While the tortillas continue to warm, in a medium bowl, combine the diced orange, sliced radishes, peanuts, and the juice of the remaining lime wedge. Drizzle with olive oil and season with salt and pepper to taste.

6 Assemble the tacos & plate your dish:

Spread an even layer of the seasoned sour cream onto each warmed tortilla. Divide the roasted vegetables among the tortillas. Top with the pepper salsa. Transfer the sliced avocado to a serving dish. Top with the salad. Serve the tacos with the salad on the side. Enjoy!

Assemble the tacos & plate your dish: