Sweet Potato & Portobello Mushroom Lettuce Shell Tacos with Cilantro Avocado Sauce
Tacos are a weekly staple in my household, therefore the need to introduce new and exciting variations to the traditional taco recipe is essential. Using sweet potatoes and mushrooms as the filling, these tacos fit right into the winter season and pack a hearty punch.
Although substituting lettuce shells for traditional taco shells is no secret, I finally have jumped on the bandwagon and decided to incorporate them as part of this recipe. It creates a nice crunchy base for this deliciously flavorful experience, and stands as the ultimate gluten-free go-to. Topped with fresh avocado, jalapeños and an optional cilantro sauce, they are a fresh and just mildly spicy dinner dinner for the whole family.
Without further ado, I hope you enjoy this recipe!
Sweet Potato and Mushroom Tacos in Lettuce Shells
- 1 whole sweet potato
- 1 cup of mushrooms (button or portobello)
- 1 whole head of butter or Iceberg Lettuce
- 1 diced plum tomato
- 1/2 of a red onion diced
- 1 tbs of olive oil
- Himalayan salt for taste
- Jalapeños (optional)
- Salsa verde
- Start by preparing the sweet potato and mushroom filling for the tacos. I always have cooked sweet potatoes in my fridge that I use. Cut the mushrooms and the sweet potato into large chunks. Sprinkle a bit of himalayan sea salt over the raw vegetables (sometimes I like to sprinkle chili over them at this time as well).
- If you do not have already cooked sweet potatoes on hand, heat your oven to 425 degrees and bake the sweet potato, in tin foil, for 45 minutes until they are golden.
- Heat the olive oil in a pan on medium heat, and, once sizzling, toss in your mushrooms and sweet potato. Cook for 5 minutes, until they are golden brown and sizzling. Once they are cooked remove from the heat, and set aside.
- Prepare your taco toppings, by dicing the tomato and onion. As well as cutting the avocado into think delicious chunks.
- Place a lettuce leaf on a plate, sometimes doubling the leaves for added support, and begin by place the mushroom and sweet potato filling inside. Add the toppings, as well as some salsa verde and a few jalapeños for added spiciness.
Avocado Cilantro Sauce
- 1 tbs of cilantro
- 1 whole avocado
- 1 tsp himalayan sea salt
- a pinch of black pepper
- In a blender or food processor, combine all of the ingredients together. Mix until creamy and smooth, and, if necessary, add a splash of water to thin out to desired texture.
- Serve over tacos, and enjoy!
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Photo: Hillary Fink