Mushroom and Butternut Squash Tacos with Cabbage Slaw

Ingredients

• 2 cups peeled and diced butternut squash
• 2 cups diced shiitake mushrooms, stems removed
• 1 cup diced crimini mushrooms
• 1/2 medium yellow onion, diced
• 3 tbsp. olive oil
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 tbsp. ground coriander
• 2 cloves garlic, minced
• 1 large portabella mushroom, diced
• Salt and pepper to taste
• 3 cups shredded cabbage
• 2 cups diced tomatoes
• 1/2 cup chopped cilantro
• 3 tbsp. lime juice
• 2 tbsp. olive oil
• 2 avocados, peeled, pitted and diced
• 2 jalapeños, thinly sliced
• Salt and pepper to taste
• 8 corn tortillas
• 3/4 cup sour cream

Instructions

1. Preheat oven to 400°F. Toss all filling ingredients together in a medium bowl. Place in a large roasting pan and bake for 20 minutes.
2. Combine all slaw ingredients except tortillas in a large mixing bowl and lightly toss.
3. Fill tortillas with mushroom butternut squash filling, then top with slaw and sour cream, if you like.