Mushroom & Broccoli Tacos
with Carrot Kale Slaw, Peach Habanero Salsa & Corn Tortillas
Meal details
Vegan
Gluten Free
Dairy Free
Refined Sugar Free
Chef's Favorite
Nut Free
Spicy
Latin
Classic version : Barbacoa Beef Tacos
Who says you can't have your tacos and eat your veggies too? Our Mushroom & Broccoli Tacos are a delicious and healthy twist on classic Mexican street food. We slow roast Portobello mushrooms and broccoli with tomatillo, green chilis, garlic and vinegar to create a rich and flavorful filling. Then we top it off with fresh garden slaw with tart green apple and our habanero peach salsa for a little extra spice. So good, you better not leave your plate for long!
Nutrition details
- Calories
- 290
- Total Fat
- 10g
- Total Carbs
- 45g
- Protein
- 8g
- Saturated Fat
- 1g
- Dietary Fiber
- 7g
- Natural Sugars
- 12g
- Sodium
- 510mg
Allergens
Ingredient list
portobello mushrooms
corn tortillas (organic corn masa, organic rice flour, cultured rice flour, organic vinegar, malic acid, organic guar gum, xanthan gum, carrageenan)
baby bok choi
yellow jumbo onion
carrot
water
roma tomato
tomatillo
granny smith apple
kale
pineapple juice
olive oil
red jumbo onion
white vinegar
cider vinegar
peaches
garlic
poblano pepper
serrano pepper
fresh cilantro
coconut aminos
nutritional yeast
agave
jalapeno pepper
salt
chipotle
habanero chili pepper
chili powder
guajillo chili pepper
bay leaf
dried thyme
arbol chili pepper
ground cumin
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