Crispy Mushroom Street Tacos

These two-bite Crispy Mushroom Street Tacos feature crunchy, satisfying Breaded Mushrooms paired with smashed black beans, sliced avocado, and a fresh cabbage-cilantro slaw. These are surprisingly simple to make and so delicious.

Servings: 4
Prep Time: 15 mins
Cook Time: 15 mins
Difficulty: easy

This recipe is courtesy of: The Baking Fairy

Ingredients

1 box Farm Rich Breaded Mushrooms

10-15 street taco-sized mini tortillas

1 avocado

BEANS

1 can black beans

1 tsp olive oil

1/2 jalapeño, seeded and finely chopped

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 lime juice

salt to taste

CABBAGE SLAW

2 cups finely chopped red or green cabbage

1/2 lime juice

1/2 tsp garlic powder

handful fresh cilantro leaves

salt to taste

Steps

First, prepare the beans. Drain and rinse beans well, and place in small bowl. Pour in the olive oil and lime juice, add in the garlic and onion powder, and smash until creamy. Add in the chopped jalapeños and finally add salt to taste. Set aside.
Now you can prepare the slaw. In a medium bowl, toss together the chopped cabbage, lime juice, garlic powder, cilantro, and salt. Add more seasoning as needed.
When almost ready to serve, preheat oven to 450°F. Line a baking sheet with parchment or foil, and lay out Farm Rich Breaded Mushrooms in a single layer. Bake according to package directions.
When there are 4-5 minutes left of bake time, wrap the tortillas up in foil and place in oven to warm.
When Mushrooms are ready, it’s time to serve! To assemble your tacos, spread some black beans on your tortilla, top with slaw, a slice of avocado, and 2-3 mushrooms. Finish off with a squeeze of lime and enjoy!