Blackened Mushroom Tacos with Collard Green Slaw- packed full of superfood antioxidant power, these tacos are made with sautéed mushrooms, avocado cream and a tangy collard green slaw. Eating your greens has never tasted better! (vegan, gluten-free, soy-free)

Oh these tacos. They’re easily one of the best, if not the best, tacos I’ve ever made.
The inspiration actually came from one of my older recipes, these Blackened Tofu Tacos. When I created those I did so to satisfy a craving for fish tacos. While they turned out fantastic, I can admit that the texture was a little far from actual fish.
But you know what does have a similar texture" Mushrooms!

Oyster mushrooms actually have the best texture but for some reason I can never find those so instead I used shiitake for this recipe. All you have to do is thinly slice them and cook them in a skillet with a little bit of oil and seasonings. So simple yet so flavorful. Then for an extra superfood boost, we’re making a collard green slaw using purple cabbage, red onion, radishes and lime juice. That’s right, you can eat your greens and have your tacos too!

The only other component for this recipe is the avocado cream which in my opinion is an absolute must. It’s just avocado blended with lime juice and cilantro but the creamy texture works wonders for these tacos.
I like to serve these with a side of black beans and rice for extra protein. They would make a great option for Cinco de Mayo,...