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Mushroom and Butternut Squash Tacos with Cabbage Slaw

SERVES:
4
PREP TIME:
15 minutes
COOK TIME:
25 minutes

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.

NURTITIONAL INFORMATION:

Per serving: 529 calories, 9 g protein, 35 g total fat (5 g sat., 0 g trans), 53 g carbohydrate, 16 g fiber, 11 g sugar, 0 mg cholesterol, 104 mg sodium, 18 points

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