Mushroom and Butternut Squash Tacos with Cabbage Slaw


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


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.

Farm to Fork
Farm to Fork
Farm to Fork
Farm to Fork