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Vibrant plant-based Mushroom and Lentil Tacos with Garlic Avocado Cream, topped with red cabbage, radishes, and cherry tomatoes on a rustic plate.

Delicious Mushroom and Lentil Tacos with Garlic Avocado Cream

These hearty and flavorful mushroom and lentil tacos come together quickly and are topped with a creamy garlic avocado sauce. A perfect plant-based meal for busy weeknights!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 people (3 tacos each)
Course: Main
Cuisine: Mexican-Inspired, Vegetarian
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 12.35 oz button mushrooms, sliced
  • 1 tsp Cajun seasoning
  • 1 tsp ground cumin
  • 1 tsp sweet paprika powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 2 cups cooked brown lentils
  • 2 tbsp chipotle adobo sauce
  • 1 ripe avocado
  • 1 lime, juiced
  • 2 tbsp unsweetened soy milk
  • 1 clove garlic
  • 1 pinch salt
  • 9 small soft flour tortillas
  • 1 cup shredded red cabbage
  • 1 cup cherry tomatoes, halved
  • 4 small radishes, thinly sliced

Equipment

  • Large Skillet For cooking the filling
  • Blender or Food Processor To blend the avocado cream
  • Knife and cutting board
  • Measuring Cups and Spoons

Method
 

  1. In a food processor or blender, combine the avocado flesh, lime juice, soy milk, garlic, and a pinch of salt. Blend until smooth. Chill while preparing the filling.
  2. Heat oil in a large skillet over medium heat. Sauté onion for 3–5 minutes until translucent. Add garlic and cook for 1 minute more.
  3. Add sliced mushrooms. Cook 5–7 minutes until browned and moisture has evaporated.
  4. Stir in Cajun seasoning, cumin, paprika, cayenne, salt, and pepper. Toast spices for 1 minute. Then add lentils and adobo sauce. Simmer 3–5 minutes until heated through.
  5. Warm tortillas. Fill each with mushroom-lentil mixture, drizzle with garlic avocado cream, and top with cabbage, tomatoes, and radishes. Serve immediately.

Notes

Use any mushroom variety like cremini or shiitake for deeper flavor. Canned or pre-cooked lentils save time. Adjust cayenne for heat. Avocado cream is best fresh but stores up to 2 days.