Mushroom and Butternut Squash Tacos with Cabbage Slaw

Ingredients

Filling:
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 tsp. ground coriander
2 cloves garlic, minced
1 large portabella mushroom, diced
Salt and pepper to tasteSlaw:
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, warmed
3/4 cup sour cream (optional topper)

Prep: 20 minutes
Cook: 25 minutes
Serves: 4

Directions:

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 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.

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