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Raw Mushroom Taco's with Chunky Mango Salsa

A lot of people love mushrooms when transitioning to raw foods because of their thick meatier texture. This is similar to the basic raw nut tacos, just adding in a meatier texture and a sweet salsa. The combination is great!
~This recipe is for at least 6+ people.

Taco Shells:
2 Heads of Romaine leaves, washed and cut in half

Fill the Romaine with the following
Marinated Taco Mushrooms
Quick Guacamole
Chunky Mango Salsa
Top with or dip in Veggie Dip or Raw Sour Cream
*Also great with corn chips or flax crackers.

Marinated Taco Mushrooms
One 8oz. package of white mushrooms, sliced
Pour mushrooms into a bowl and add
1/3 C Olive Oil
1 tsp Sea Salt
1/2 tsp Black Pepper
Stir until mushrooms are coated. Transfer to a dehydrating sheet and dehydrate at 115 for 3-4 hours, until soft. Sprinkle lightly with taco spices, or more if you want it really spicy. I did cumin, chilli powder, garlic, and onion.
Return to dehydrator for another hour to soak in the spices.

Chunky Mango Salsa
8 Roma Tomatoes, diced
1 Red Bell Pepper, diced
1 Jalapeno Pepper, no seeds, diced
1/2 Medium White Onion
2 Small Garlic, pressed
1 TBSP Fresh Cilantro, (I used the leaves, minced)
2 Mangoes, peeled and diced (if you are cutting on a cutting board try to pour as much of the mango juice into the salsa to help with the sweetness.
2 TBSP Agave
Sea Salt and Black Pepper to taste
Chop all and put into a bowl and mix together. Add salt (if needed) before serving as it makes it watery.

 Guacamole (I triple it for this recipe)
1 Avocado
1/2 T Lime juice from a Lime
1 1/2 tsp. Sea Salt
1-2 tsp. Onion Powder
1-2 tsp. Garlic Power
1/4-1/2 tsp. Cumin
1/4 tsp. Cayenne
1 tsp. Chili Power
1/8 tsp. Oregano
Mix well, and adjust to taste. We like ours spicy!
Sorry for the fuzzy pic, had to resort to phone on this one.

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