Mushroom and Sweet Potato Tacos
Recipe type: Tacos
Cuisine: Mexican/ Dinner/Healthy/Glutenfree/DairyFree/Vegetarian/Vegan/Paleo
  • 2 Tbspns Coconut oil
  • 8 oz. mushrooms (baby bella), diced
  • 1 sweet potato, peeled and diced
  • ½ yellow onion, chopped
  • 1 clove garlic, minced
  • 1 jalapeno pepper, seeded and diced finely
  • 1 cup kale cut into small shreds
  • 1 Tbspn ground cumin
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp oregano
  • Lime juice (from ½ a lime)
  • Salt to taste
  • About 7 romaine leaves to use as wraps
  1. Melt coconut oil into 2 separate pans. 1 Tbspn in each.
  2. To one pan, add the sweet potatoes to cook.
  3. To the other, add the mushrooms and cook until the shrooms have released some liquid and are starting to brown.
  4. Then add the onion, garlic, and jalapeno to the mushrooms and continue to cook for 3-4 more minutes, until they are tender.
  5. Meanwhile, continue to stir the sweet potato as needed until they are cooked through and starting to brown.
  6. When all is cooked, add the sweet potato to the mushroom pan and stir in the kale to wilt. It will turn a bright green.
  7. Top mixture with spices and lime juice and let sit off the heat for a minute or two to let the flavors meld.
  8. Spoon the mixture into your romaine leaves. I topped with some freshly diced cherry tomatoes and some avocado slices. You can certainly add guacamole, salsa, or hot sauce if you like.
Recipe by Shaped By Sherri at