Taco Tuesday #1 - Mushroom and summer squash tacos

Hola!  It's taco Tuesday, my favorite day of the week.  At my house we always eat tacos on Tuesdays.  Sometimes they are straight up tacos and sometimes they are a variation on the theme.  Basically, I do what I want.  I will not likely post a taco recipe every Tuesday, but I am hoping to make this a regular article.

The first step in making tacos is putting on your taco cat shirt.


Then, and only then, you can start cooking.

Mushroom and summer squash tacos - this recipe makes 4-6 tacos

For the tacos you will need:
16oz of baby bella aka crimini mushrooms
1 medium summer squash
1/2 of an onion
2 garlic cloves
1 jalapeno pepper
low sodium taco seasoning to taste
4-6 taco shells/tortillas of your choice

If the jalapeno is too spicy for your baby mouth, use a bell pepper instead, or just leave it out.

For the taco seasoning, sometimes I make my own, sometimes I buy it...depends on my mood.  Either way go for a low sodium option.  Ankle edema and hypertension are not cool.  Also add the seasoning to taste, there is such a thing as too much taco seasoning,

First, chop all the veges up into bite sized pieces.

Now, chopped veges meet frying pan, frying pan meet chopped veges.  Get the mushrooms and onions going first as they will cook down quite a bit and make room for the summer squash.  You may need to drain off some liquid from the pan before adding the summer squash.  The garlic and jalapenos go in last.  Once everything is cooked, mix in your taco seasoning with a few tablespoons of water if needed.  Turn the heat down to low and let the whole thing simmer for a few minutes.

What's that?  You want something creamy on your tacos?  Drop the cheese....step away from the sour cream.  Let's make an avocado cream instead.

For the avocado cream you will need:
1/2 avocado
handful of cilantro
juice of 1/2 lime
1 clove of garlic
1/4 cup water

Dump everything into the blender (peel the avocado and garlic first, obviously) and blend until smooth and creamy.

Let's assemble some tacos:

I used whole wheat tortillas, lettuce on the bottom, the taco filling we made, topped with fresh tomatoes and the avocado cream.  Feel free to build your tacos however you like them.

That was pretty easy, right?  Enjoy!

If you have left over taco filling try mixing it into a tofu breakfast scramble in the morning (see the Breakfast! vege style post for details), over steamed spinach or a salad for lunch, or just make more tacos tomorrow.


Happy eating and best health,

Dr. G