Mushroom and Potato Adobo Tacos
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.
Ingredients Included
- Mushroom and Potato Adobo
- White beans
- Crema
- Cotija
- Radish
- Cilantro
- Lime
- Cabbage salad
- Pepita dressing
Allergen Note: Contains milk
Step 1
Toss cabbage salad with pepita dressing. Let the flavors marinate while you prep tacos.
Step 2
Heat adobo vegetables and beans separately over the stove. Or microwave in a microwave-safe bowl!
Step 3
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).
Step 4
While everything heats, cut limes into wedges, thinly slice radish and trim the end off the cilantro.
Step 5
To serve tacos: pile mushrooms and potatoes over warm tortillas, and top with crema, cotija and cilantro.
Step 6
Serve tacos with warm beans and cabbage salad!
Find more recipes like this in the Good Eggs Weeknight Dinner Kit
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