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The tahini sauce is a perfect complement to lend creamy deliciousness to these satisfying, umami rich mushroom tacos.
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Ingredients
Scale
For mushroom blend:
- One 10 ounces package Crimini mushrooms
- 2 cloves garlic, minced or pressed using a garlic press
- 1 1/2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon dried basil
- 1/2 teaspoon cumin
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon salt
For tacos:
- Sautéed mushroom blend (ingredients above)
- 1 plum tomato, diced
- 1/2 cucumber, diced
- 1/3 cup tahini (sesame paste)
- 2 tablespoon lemon juice
- 1 clove minced garlic
- 4 corn tortillas
Instructions
For mushroom blend:
- Wash mushrooms well and dice using a chef’s knife.
Heat 2 cloves minced garlic in 1 1/2 Tbsp. olive oil for one minute. - Add mushrooms and saute until mushrooms are translucent, about 5 minutes.
- Add turmeric, basil, cumin, pepper and salt to mushrooms and saute an additional 1-2 minutes.
For tacos:
- Mix 1 clove minced garlic with lemon juice and tahini to form the tahini sauce.
- Heat corn tortillas in microwave for 15-20 seconds, until soft and pliable.
- Place 1/4 of the mushroom blend on each tortilla. Top with tomatoes, cucumbers and 1/4 of tahini sauce mixture.
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