Portobello Mushroom & Asparagus Tacos with Avocado Jalapeno Crema

Portobello Mushroom & Asparagus Tacos with Avocado Jalapeno Crema

Cook and Prep Time: 40 minutes

Serves: 4

You Need

For the Tacos:

  • 1 Yellow Onion, sliced
  • 5-6 cloves Garlic, sliced
  • 1 bunch Asparagus, cut into 1-inch pieces
  • 1 bunch Spinach, stems removed
  • 1lb Portobello Mushrooms, sliced
  • Salt & Pepper, to taste
  • Vegetable Stock or 1 t Extra Virgin Olive Oil, for sautéing
  • Pea, Basil, and Mint Spread

For the Crema:

  • 1 Avocado
  • ¼ c Water
  • Juice on 1 Lime
  • ½ cup Cilantro
  • Salt & Pepper, to taste

For Serving:

  • 6-8 Tortillas
  • Pumpkin Seeds
  • Chopped Cilantro


  1. Rinse and chop the produce accordingly.
  2. Make the crema.  Place all ingredients in a high-speed blender, and pulse until smooth.  Set aside until ready to serve.
  3. Set a large skillet to medium-high heat.  Once hot, add the onion, garlic, and mushrooms.  Sauté for 4-5 minutes, until onion is translucent.  Then, add the asparagus.  Cook for 2-3 minutes, until the asparagus are tender.  Season to taste, then remove the vegetables from the pan, and bring the pan back to heat.
  4. Then, add spinach to the skillet, and cook until wilted, 2-3 minutes.  Season with salt and pepper.  Then, using a slotted spoon, add the spinach (but not the excess water) to the mushrooms and asparagus.  Toss to combine.
  5. Make the Pea, Basil, and Mint Spread (see below).
  6. Heat the tortillas over an open flame or in a dry skillet, 15-30 seconds per side.
  7. Serve by layering the Pea Spread, then the sautéed vegetables, and top with the crema.  Garnish with pumpkin seeds and cilantro.  Enjoy!

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