These paleo and vegan asparagus, mushroom and spinach filled tacos pack a flavorful punch thanks to a creamy jalapeno and cilantro crema.
I don’t know about you, but I find a good taco hard to resist. Wrap a warm tortilla around pretty much anything you’ve got kicking around in the fridge and you have yourself a tasty meal in no time. They’re simple enough to make when you’re short on time and fun to eat with your hands (especially for little ones.)
While a lot of vegan tacos out there are full of grains, beans and/or soy based meat replacements, these tacos are filled entirely with fresh vegetables, a spicy dairy-free crema and wrapped in a grain-free tortilla, they’re definitely not your ordinary taco night tacos.
There’s sweet asparagus, tender mushrooms, garlicky greens and toasted pumpkin seeds for crunch, but the real star of the show is the sauce. It’s a dreamy, creamy cashew crema spiked with spicy japaleno and fresh cilantro.
You’ll need to plan ahead and soak the cashews for a few hours (or overnight) to soften them, and then blitz them up with a jalapeno pepper for heat, a good handful of cilantro for freshness and a squeeze of lime for extra zip. The end result is a wonderfully creamy green sauce that’s delicious straight from the spoon or dolloped onto raw vegetables as a dip, and that takes these asparagus and mushroom tacos over the top.
Next the asparagus is cut crosswise into bite-sized bits and quickly sautéed with a pile of thinly sliced mushrooms until well seared and tender. A few fistfuls of baby spinach are tossed in the pan to wilt and everything is ready to pile into your tortilla.
I like to use either coconut and cassava or almond flour tortillas instead of corn to keep these grain-free and paleo-friendly. You can make your own but there are some terrific store bought options available these days (like these and these.)
Everything else is just a matter of assembly. Don’t forget to finish them with an extra drizzle of sauce and a scattering of chopped scallions and pumpkin seeds!
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