Harissa Mushroom Mini Tacos with Healthy Avocado Crema
These bite-sized mini mushroom tacos feature smoky harissa roasted portobellos with slaw and healthy jalapeno avocado crema, on soft griddled tortillas (homemade if you dare!).
Servings: 16 mini tacos
Ingredients
- 1 recipe Avocado Lime Crema w/Jalapeno make recipe
- 1 recipe Harissa Mushroom Jerky make recipe
Homemade Rustic Tortillas (optional, see notes)
- 1 cup masa harina
- 1 cup hot water may only use 3/4 cup
- 1/4 tsp sea salt
Quick Slaw with a Kick
- 1 cup carrot 1 cup grated or
- 1 cup purple cabbage thinly sliced
- 1 cup green cabbage thinly sliced
- 1/2 cup fresh cilantro roughly chopped
- 1/2 lime juiced
- 1 tbsp Jalapeno tobasco, see notes McIlhenny Tobasco Brand
- 1/2 tsp sea salt
Instructions
* Make ahead components:
Avocado Lime Crema (15 min to prep and blend)
- Summary (click above for entire recipe): blend avocado, yogurt, scallions, jalapeno, cilantro, lime until smooth. Can make 1-3 days ahead.
Slaw with a Kick (15 min)
- Wash veggies, then thinly slice 1 cup purple cabbage and 1 cup green cabbage, grate 1 cup carrot (or use julienne peeler), and chop 1/2 cup fresh cilantro.
- Mix all together in medium bowl. Add 1 tbsp Jalapeno tobasco, see notes, 1/2 lime, juiced and 1/2 tsp sea salt and mix. Can make same day, and also tastes GREAT after marinating a day or two.
* Day of: make mushrooms and tortillas
Make Harissa Mushroom Jerky (20 min to prep, 30-45 min to cook)
- Summary (click above for entire recipe): slice 1 lb. of mushrooms, mix with marinade and roast in 375 degree oven for 30-45 min.
Make Mini Tortillas- 60 minute dough rest, 30 min to mix and griddle (optional, see notes, can also make dough ahead)
- Mix 1 cup masa harina and 1/4 tsp sea salt together. Measure 1 cup hot water (important to help hydrate the masa). Add 1/2 of the water, stirring with fork to bring dough together. Add another 1/4 cup and begin to need. Only add last 1/4 cup if dough is too dry to make into a ball.
- See photo of dough ball and rolled tortilla. Dough should hold together but will be a tad sticky and more crumbly than a glutenous pizza dough. Cover and let rest for an hour, or longer if making ahead.
- Heat cast iron or non-stick skillet on medium-high.
- Grab an amount of dough that is smaller than a golf ball but bigger than a cherry, to create a mini tortilla about 3" across. Sprinkle a small amount of masa harina on surface, press dough ball a bit, sprinkle masa harina on top and roll gently into a ⅛" thick tortilla. This is a relaxed process, and the shape will not be round, but rather, it will be a rustic round :). See photos in post.
- Place completed tortilla into hot pan and let it grill on one side a minute or so while you continue to make and add tortillas to the pan. the tortillas should be lightly browned when you flip them.
- This recipe makes approximately 16 mini tortillas
Assemble the Mini Tacos
- Top each tortilla with a spoonful of crema, slaw and mushroom bacon. Garnish with cilantro.
Notes
Make ahead- the slaw, crema and tortilla dough can be made a day or more ahead and stored in the fridge.
Homemade Tortillas- these soft, textural tortillas form the base of the tacos. If you love this recipe, but don't want to make the tortillas, you can use mini store bought tortillas, or cut larger tortillas into quarters and eat them soft or toast in oven as an alternative.
Freshly roasted mushroom 'jerky'- I like serving the tacos as soon as the mushrooms come out of the oven, but you can definitely serve them room temperature or even chilled. They are so flavorful, and I’ve eaten them at all temperatures. The texture does not change.
Jalapeno tobasco- if you cannot buy this, you can add a pinch of cayenne or pickled jalapeno or regular tobasco to the slaw for that bit of heat. You can omit it entirely and the slaw will sill have lime juice and salt to flavor it which is plenty and classic.
Nutritional info not calculated based on multiple recipes. used/limitations of the software that calculates.