Mushroom, Chard & Avocado Tacos

By ltrodrigu

Ingredients

• 1 ripe avocado, pitted and skinned
• 3 cloves garlic, finely minced
• Juice of 1 lime
• Salt
• Freshly ground black pepper
• 1/2 bunch cilantro, leaves only, roughly chopped
• 1/2 pound hearty mushrooms, such as trumpet, shiitake or lion’s mane, tough stems removed and cut into 1-inch chunks
• 2 tablespoons extra-virgin olive oil
• 1 bunch Swiss chard (about 3/4 pound), tender stems and leaves roughly chopped
• 2 tablespoons water
• Warm corn tortillas

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

In a bowl, use a fork to mash avocado, then stir in a third of garlic and half of lime juice. Season with salt and pepper. Mix thoroughly, then gently stir in cilantro. Set aside.

Spread mushrooms out evenly in a 10-inch skillet and season very lightly with salt. Turn heat to medium-low. Cook, stirring occasionally, until mushrooms have fully softened and most of water they expel has evaporated out of skillet, 7-10 minutes.

Drizzle 1 tablespoon oil over mushrooms and toss to coat. Continue to cook, stirring occasionally, until mushrooms brown and smell nutty. Transfer mushrooms to a bowl and season with salt to taste.

Wipe skillet clean. Heat remaining oil over medium-low heat. Add remaining garlic, let it sizzle 10 seconds, then add chard. Season with a pinch of salt and pepper. Let chard cook down until most leaves have wilted, about 2 minutes. Add water and cook, stirring, until water has evaporated, about 5 minutes. Stir in remaining lime juice and remove from heat. Season with salt and pepper, if needed.