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    You are here: Home / Recipes / Main Dishes / crispy mushroom street tacos with Farm Rich

    crispy mushroom street tacos with Farm Rich

    Feb 16, 2018 · 6 Comments

    This post has been compensated by FarmRich. All opinions are mine alone. #FarmRich #ad

    Make any night into TACO night with easy shortcuts from Farm Rich! These Crispy Mushroom Street Tacos take less than 30 minutes to make, and feature breaded whole white button mushrooms, fresh cabbage slaw, and creamy smashed black beans. 

    crispy mushroom street tacos with Farm Rich | The Baking Fairy

    Hello friends and happy Fri-YAY! I am so excited to be collaborating with Farm Rich today to bring you these scrumptious Crispy Mushroom Street Tacos! These little two-bite babies feature crunchy, satisfying breaded mushrooms paired with smashed black beans, sliced avocado, and a fresh cabbage-cilantro slaw. These are surprisingly simple to make and so delicious. Make any night taco night!

    crispy mushroom street tacos with Farm Rich | The Baking Fairy

    So I am sure you're already familiar with Farm Rich as they are famous for their wide variety of frozen snacks, from Mozzarella Sticks to Jalapeño Peppers to Loaded Potato Skins. I decided to shine the spotlight on these delicious Breaded Mushrooms today, as it's no secret I am obsessed with all things mushroom! The best part is that they are so simple to make - just preheat the oven, lay your Mushrooms out in a single layer, and bake until golden brown and delicious. It's hard to believe that these are baked, since the coating is so crispy and light they taste fresh out of the frier! What really sets FarmRich apart is their commitment to using wholesome ingredients to create delicious foods for the busy everyday cook. It's a difference you can taste in every bite!

    crispy mushroom street tacos with Farm Rich | The Baking Fairy

    crispy mushroom street tacos with Farm Rich | The Baking Fairy

    These Crispy Mushroom Street Tacos were partially inspired by a TexMex joint near my house who has these fantastic fried portobello tacos! If they can do it, so can I, right? 😉 The mushrooms are delicious as is, but with the smashed black beans and avocado to add a bit of creamy richness, and the zesty cabbage-cilantro slaw to cut through the rich flavors, it really is an amazing pairing! Honestly, I'm obsessed. This is such a winning combination of flavors and it is TOTALLY doable on a weeknight! The slaw and black beans can easily be prepped ahead of time, so you can make them in the morning and keep in the fridge until needed. Then, when ready to eat, slice up your avocado, bake your Mushrooms, and be sure to put your tortillas in the oven for the last few minutes so they get warm and soft. SO GOOD.

    crispy mushroom street tacos with Farm Rich | The Baking Fairy

    I hope you'll try out these crispy mushroom street tacos soon! Be sure to check out your local grocer's full selection of FarmRich products, they have so many goodies! I'm personally a bit partial to the Avocado Slices and Pimento Cheese Bites. 😉 Check out their website for recipe ideas and coupons. Happy shopping!

    crispy mushroom street tacos with Farm Rich | The Baking Fairy

    Looking for more taco ideas? Check out my Vegan Sofritas Tacos, Shrimp Breakfast Tacos, Slow-Cooker Carnitas Tacos, and Sweet Potato-Crusted Fish Tacos!

    crispy mushroom street tacos with FarmRich
     
    Save Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Vegetarian
    Serves: 4
    Ingredients
    • 1 box Farm Rich Breaded Mushrooms
    • 10-15 street taco-sized mini tortillas
    • 1 avocado
    • *for the beans*
    • 1 can black beans
    • ½ - 1 teaspoon olive oil
    • ½ jalapeno, seeded and finely chopped
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • juice of ½ lime
    • salt to taste
    • *for the cabbage slaw*
    • 2 cups finely chopped red or green cabbage
    • juice of ½ lime
    • ½ garlic powder
    • handful fresh cilantro leaves
    • salt to taste
    Instructions
    1. First, prepare the beans. Drain and rinse beans well, and place in small bowl. Pour in the olive oil and lime juice, add in the garlic and onion powder, and smash until creamy. Add in the chopped jalapeños and finally add salt to taste. Set aside.
    2. Now you can prepare the slaw. In a medium bowl, toss together the chopped cabbage, lime juice, garlic powder, cilantro, and salt. Add more seasoning as needed.
    3. When almost ready to serve, preheat oven to 450F. Line a baking sheet with parchment or foil, and lay out Farm Rich Breaded Mushrooms in a single layer. Bake according to package directions.
    4. When there are 4-5 minutes left of bake time, wrap the tortillas up in foil and place in oven to warm.
    5. When Mushrooms are ready, it's time to serve! To assemble your tacos, spread some black beans on your tortilla, top with slaw, a slice of avocado, and 2-3 mushrooms. Finish off with a squeeze of lime and enjoy!
    3.5.3229

    crispy mushroom street tacos with Farm Rich | The Baking Fairy

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    Reader Interactions

    Comments

    1. Kae says

      February 16, 2018 at 9:12 pm

      I need these immediately! Love tacos and these look simple to do and delicious. Thank you for sharing!

      Reply
      • valentina says

        February 16, 2018 at 9:13 pm

        Thank you so much for your comment, Kae! Hope you enjoy! 🙂

        Reply
    2. Jenna says

      February 16, 2018 at 9:15 pm

      I’m pretty sure my fiancé would love these! He loves mushrooms in everything.

      Reply
      • valentina says

        February 16, 2018 at 9:16 pm

        Thanks Jenna! These are perfect for any mushroom lover in my opinion! 🙂

        Reply
    3. Michelle says

      February 17, 2018 at 5:42 pm

      I just saved the recipe!! I can’t wait to try these!!!

      Reply
      • valentina says

        February 17, 2018 at 9:10 pm

        Thank you so much, Michelle! 🙂 Hope you enjoy!!

        Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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