These mushroom-pecan tacos are flavor-packed and can be made in just 10 minutes. Enjoy a balanced mix of mushrooms and pecans seasoned with spices, garlic, and vegetables, all served in warm tortillas with optional vegan feta and pico de gallo.
1: Bring a pan to medium-high heat and add 3 tablespoons of olive oil along with all the mushrooms. Stir until coated and allow to sear for 3-4 minutes.
2: Add the pecans, 1/2 teaspoon salt, paprika, cumin, chili powder, nutritional yeast, and half of the minced garlic. Stir and cook for another 2 minutes.
3: Remove the mixture from the pan and add another tablespoon of olive oil, red onion, the other half of the minced garlic, lime juice, chipotles, maple syrup, and vegetable broth to the pan.
4: Reduce this mixture for 4 to 5 minutes and pour into a small serving bowl.
5: Serve the mushroom-pecan mixture on grilled tortillas and top with pico, cilantro, and optional vegan feta. You may also dip in consommé or drizzle over the top.
6: For pico, mix the diced tomatoes, finely diced red onion, serrano chili, lime juice, and 1/4 teaspoon salt in a bowl.
