Meatless Monday, meet Taco Tuesday. Scratch-made adobo sauce transforms roasted mushrooms and potatoes into a spicy-sweet filling tamed by a nutty pepita slaw.
Toss cabbage salad with pepita dressing. Let the flavors marinate while you prep tacos.
Heat adobo vegetables and beans separately over the stove. Or microwave in a microwave-safe bowl!
Heat tortillas over the stove or in the microwave. (Tip: If you use the microwave, wrap stack of tortillas in a damp paper towel to keep them soft).
While everything heats, cut limes into wedges, thinly slice radish and trim the end off the cilantro.
To serve tacos: pile mushrooms and potatoes over warm tortillas, and top with crema, cotija and cilantro.
Serve tacos with warm beans and cabbage salad!