Mushroom and Sweet Potato Tacos With Cilantro Garlic Tahini
Up your veggie intake this week with these filling mushroom and sweet potato tacos. They are full of flavor, easy to make and something your whole family will love.
Servings: 7 Tacos
For the tacos
- 1 8 oz package of mushrooms
- 1 sweet potato
- ⅛ tsp chili powder and garlic powder
- 7 small tortillas
- 1 sliced avocado
- 1 tbs olive oil
Cilantro Garlic Tahini
- ½ tsp minced garlic
- ¼ cup tahini stirred well This is the brand I prefer
- 1 tsp lime juice
- ¼ cup of water keep on the side and use this to thin the sauce. You may need more depending on your tahini brand. Tahini can be temperamental with water- but add a little at a time and it will become the perfect consistency!
- 1 tbs chopped fresh cilantro
- ⅛ tsp cumin
- ⅛ tsp salt
- ⅛ tsp chipotle powder
For the tacos
Make the sauce first (below) Cube up sweet potato with a sharp knife. *option to cook sweet potato in the microwave on the potato setting to speed up sautéed process** I leave the skin on my sweet potato if it's organic. If it's not, peel the skin off.
Place oil in skillet heat up and add potato cubes. Sauté for about 10 minutes, add in mushrooms and continue to sauté until potatoes are softened with mushrooms, about 5 minutes. Add in seasonings. Place to the side.
For the cilantro garlic sauce
Combine all the ingredients in a vitamix or other household mixer KEEP WATER TO THE SIDE. Add water in slowly to thin the mixture out so it's spreadable likes sauce. You may need less or more than the recipe calls for. add little amounts, stir well ... then add more if needed. At first it will clump together and get dry, but as you add little amounts it will thin.
Serving: 7tacos | Sodium: 347mg | Calcium: 10mg | Vitamin C: 10mg | Vitamin A: 200IU | Sugar: 3g | Fiber: 2.8g | Potassium: 50mg | Calories: 230kcal | Monounsaturated Fat: 2g | Saturated Fat: 0.5g | Fat: 7g | Protein: 3g | Carbohydrates: 60g | Iron: 5mg