Shiitake Mushroom Tacos!
Did you know that mushrooms have potent medicinal properties as well as some pretty powerful anti-aging effects?
One of my favorite mushrooms, shiitake, it's packed with B vitamins, works to support optimal brain health and healthy adrenal function- minimizing some of the systemic effects of stress.
Shiitake was also shown to have cancer-fighting properties. One Japanese study found that mice given shitake extract saw shrinking of their tumors.
This mushroom also has powerful antimicrobial properties and cholesterol-lowering abilities. It’s one hard-working (and delicious) mushroom.
Shiitakes can be found in most grocery stores because of their meaty and versatile flavor. They are the perfect addition to soups, salads, stir-fries, and tacos!
In this recipe, I used the Siete Foods grain-free tortillas. Siete Foods makes tortillas from almond flour, cassava flour, coconut flour, chickpea flour, and cashew flour.
I highly recommend all varieties, however, the almond flour is my favorite. They taste like a buttery flour tortilla with an amazing texture. They are made with almond flour and tapioca flour, making them easier on your digestion and grain-free. They have 6 g of protein and 3 g of fiber per serving!
These meatless tacos will please even the most adamant carnivores in your life!
Shiitake Mushroom Tacos
Cook time: 30 mins | Serving: 6 tacos
Ingredients:
Siete Foods almond flour tortillas, or your favorite tortilla
2- 5 oz container of sliced shitake mushrooms
1/2 cup diced red onion
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
2 tsp ground pink sea salt (or to taste)
Black pepper to taste
1, 15 oz can black beans
1/3 cup fresh lime juice
Toppings:
Guacamole/avocado
Cilantro leaves
Cherry tomatoes, quartered
Jalapeños
Lime wedges to squeeze on top
Instructions
Heat a large skillet to medium-high heat and add the onion and mushrooms. Stir to combine and cook for 10 minutes. Add chili powder, cumin, paprika, lime juice, salt and pepper, and stir to combine. Cook for another 10 minutes, or until the onion is soft and translucent. Stir frequently to prevent sticking. If sticking, add some olive oil/avocado oil.
Add black beans to mushroom and onions and heat through.
Heat the tortillas in the oven or on a gas flame on your stovetop. Be careful not to burn the tortillas or yourself! When I heat them on the flame I use a long pair of tongs.
Fill the tortillas with the mushroom/bean/onion filling, and add toppings: avocado, cilantro, tomatoes, jalapeños, and squeeze of lime
This recipe is totally adaptable – change the spice level depending on your mood, and add any vegetables you have in the fridge. Let me know if you give it a try! Tag @AKFunctionalNutrition in your recipe.