These tacos are simply divine. The smoky flavor of the mushrooms with the sweetness of the squash, and the brightness of the radish make for a fabulous vegan taco.
1 small acorn squash, cut in half and seeds removed
Avocado oil
½ yellow onion, finely chopped
2 cloves garlic, minced
½ lb. oyster mushrooms
½ lb. chestnut mushrooms (If you can’t find these, add more oyster mushrooms.)
½ tsp smoked paprika
½ lime, zested
Salt and pepper
6 corn tortillas
6 small radishes, thinly sliced
½ cup cilantro, chopped
Non-dairy sour cream
Lime wedges
Preheat oven to 350℉
Brush oil on the 2 squash halves and place them cut side down on a baking sheet. Bake for 30 minutes or until fork-tender. Remove from the oven and let cool.
Once the squash is warm enough to handle, remove the meaty inside of the squash from the skin and chop it into small chunks.
In a small skillet, add 1 Tbsp avocado oil and heat to medium-high heat. Add the onions and garlic to the skillet and sauté until the onion and garlic are softened. Remove the pan from the heat and set it aside.
Shred the mushrooms by using your fingers to pull them apart, starting at the edge of the caps and pulling down toward the stem. In a large skillet, add ¼ cup avocado oil to the pan. Turn the heat to medium-high heat. Fry the mushrooms in batches if necessary so that you are not crowding the pan. Stir the mushrooms only once or twice so that they become golden brown. Continue frying the mushrooms until they are tender on the inside and crisp on the outside. Use a slotted spoon to remove the mushrooms onto a paper towel-lined plate.
Once the mushrooms have drained, place them in a bowl and add the onion and garlic mixture, smoked paprika, and lime zest. Stir to combine and season with salt and pepper.
Cook the tortillas either in a pan with a bit of avocado oil or place them directly on a gas burner flipping the tortillas halfway through to cook on both sides. If using oil, drain the tortillas on a paper towel-lined plate. To keep them warm, wrap them in a clean kitchen towel.
Assemble the tacos by adding the mushroom mixture, squash, radishes, cilantro, and sour cream. Serve with lime wedges.
Just Salt It and enjoy!
