Slow-Cooked Mushroom Tacos + Spicy Slaw

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Yields 2-3

Ingredients

    Spicy slaw

    • 1 cup shredded cabbage or your preferred slaw mix (I get mine pre-cut at the grocery store)
    • 2 tablespoons avocado mayo (or any mayo, vegan if needed)
    • 1 tablespoon avocado oil (or any oil)
    • 1/2 tablespoon apple cider vinegar
    • 1/4 teaspoon Simply Organic chipotle powder
    • 1/4 teaspoon Simply Organic garlic powder
    • 14 teaspoon Simply Organic black pepper

    Mushroom tacos

    • 3 cups sliced mushrooms
    • 1 package of Simply Organic Mild Taco Simmer Sauce, Organic
    • Tortillas of choice

    Directions

    1. In a large bowl, add the cabbage, mayo, oil, apple cider vinegar and spices
    2. Mix well so the cabbage is evenly coated with the seasonings, etc.
    3. Place cabbage in fridge (I like to make mine a few hours ahead of time so the flavors marinate)
    4. Heat a large skillet or pan on medium/high heat and add sliced mushrooms
    5. Pour Simply Organic Mild Taco Simmer Sauce onto the pan, cover and reduce heat to a simmer
    6. Let the mushrooms cook for about 20-30 minutes so the mushrooms can really soak in the sauce
    7. Remove from heat and serve with tortillas of choice and spicy slaw! Avocado and fresh greens also go very well with this
    8. *Spicy slaw and mushrooms will stay good in fridge for up to 5 days in airtight container

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