Mushroom and Butternut Squash Tacos with Cabbage Slaw
Recipe provided by Raley's
Raley's
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 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)
Directions:
Prep: 20 minutes, Cook: 25 minutes, Serves: 4
- 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
- Combine all slaw ingredients in a large mixing bowl and lightly toss
- Fill tortillas with mushroom butternut squash filling, then top with slaw and sour cream, if you like
