Sweet Potato, Mushroom, and Radish Slaw Tacos

Sweet Potato, Mushroom, and Radish Slaw Tacos – A Flavorful Fiesta in Every Bite!

Get ready for a taco experience like no other with these Sweet Potato, Mushroom, and Radish Slaw Tacos! These vibrant, crunchy, and satisfying tacos are packed with a beautiful medley of flavors—from the natural sweetness of roasted sweet potatoes to the earthy richness of mushrooms, all topped off with a crisp, tangy radish slaw that adds the perfect crunch. It’s a fresh, mouthwatering twist on your classic taco night that’s sure to steal the show!

What makes this recipe truly shine? It’s the perfect balance of sweet, savory, and zesty flavors, all wrapped up in a warm tortilla that’s guaranteed to bring a smile to your face. Whether you’re looking for a plant-based meal or simply craving something light yet filling, these tacos have you covered.

Why you’ll love these tacos:

• Bursting with Flavor: The sweet potato, mushrooms, and radish slaw create a perfectly balanced combination that’s savory, sweet, and tangy all in one.
• Crispy & Crunchy: Roasted sweet potatoes add a caramelized bite, while the radish slaw provides the ultimate fresh crunch.
• Healthy & Wholesome: Packed with nutrient-rich vegetables, these tacos are as good for your body as they are for your taste buds!
• Perfectly Customizable: Add your favorite toppings—avocado, cilantro, hot sauce, or a squeeze of lime—for an extra punch of flavor.

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Ingredients

• 2 sweet potatoes

• 2 tablespoons coconut oil, softened or melted

• Salt, pepper

• 1 cup crimini mushrooms

• Crushed red chili pepper flakes

• 1/4 cup thinly sliced red onion

• 1/2 cup sliced red radish

• 2 tablespoons fresh lime juice

• 4 or 5 leaves of fresh basil, chopped or torn into small pieces

• Organic and/or sprouted corn tortillas

• Pumpkin seeds

• Cashew cream dip, optional

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Directions

• Preheat the oven to 375F.
• If you’re like me, it helps to think of these tacos in terms of the parts that make them whole: roasted sweet potatoes, sauteed mushrooms and a radish slaw (plus toppings). So to make the tacos, start out with the sweet potatoes: Peel and dice them into small pieces. Toss in a large bowl with a tablespoon of softened or melted coconut oil and a hefty few dashes of salt. Spread the pieces out on a baking sheet and stick in the oven or a convection toaster oven while you continue doing everything else. They’ll take around 45 minutes to an hour to get soft and golden
• Next, chop up the crimini mushrooms. Warm a tablespoon of coconut oil in a large skillet over medium heat and add the mushrooms. Add a few dashes of crushed red chili pepper flakes, using more or less depending on how hot you like your mushrooms. Toss a few times, and keep cooking the mushrooms until they’re soft, but not mushy. Salt and pepper to taste.
• For the radish slaw, combine 1/4 cup sliced red onion and 1/2 cup sliced red radishes with 2 tablespoons fresh lime juice and a few leaves of fresh basil, torn into small pieces. Toss this together and set aside.
• Chop up a ripe avocado. Set out some pumpkin seeds. Warm your tortillas over the stove if you like. To help your tacos hold together, you may want to double up (two tortillas per taco), but it’s up to you.
• When the sweet potatoes are ready, all you do is assemble: Tortilla(s), sweet potatoes, mushrooms, slaw, avocado, pumpkin seeds, cashew cream. Enjoy!

These Sweet Potato, Mushroom, and Radish Slaw Tacos are the ultimate crowd-pleaser, offering a fresh, flavorful alternative to the usual taco fare. Prepare for a taco night that’s as exciting as it is delicious! 🌮✨