A while back I asked on my IG stories (as well as through my newsletter) for followers to chime in and let me know what recipes they’d like to see. Keto and vegetarian came up quite a bit! I am not a vegetarian nor do I pursue a keto lifestyle BUT I have no problem at all, eating meals like these. When it comes to eating real food – there really are no “rules” as far as I’m concerned.
One evening, my hubby and I were eating dinner and a ‘brussel shaving’ side dish, turned into a topic of conversation. He added some guacamole to the brussels, that I had leftover from lunch (I know ….who the heck ever has leftover guacamole???!!) and he said, “This here would be good in a taco shell.” And there ya go – these Vegetarian/Vegan Tacos – Simple|Paleo|Keto were born!
Where’s The Beef?
Believe it or not, I was in fact a vegetarian for just over 5 years. I ate no food with a face and to be completely honest, was in the worst shape of my life. Why? Because 90% of my diet was pasta and chemically ladened “meat” alternatives. When I think back on what was on my plate, I cringe. This is in no way shaming anyone here who is a vegetarian or vegan! I promise you that! I am just sharing my “version” of vegetarianism.
While the above was most of my diet, one of the things we ate quite often were portobello mushrooms! We LOVED cooking them up and stuffing between hamburger buns, on the side of a pasta or potato or just slice up and add to a dish. They were not only delicious but satisfying. When taking my hubby’s cue to use the brussel shavings/guac as a filling for Vegetarian/Vegan Tacos, I decided to dice up some mini portobello’s and add to the mix!
Is This Even A “Recipe”?
This recipe couldn’t be any simpler. Like most of my recipes, it’s so hard to even call it a recipe! I whipped this dish up in about 10 minutes (excluding cooking up the tortillas for taco shells) and while they were soooo goood in the taco shells, I ate some for lunch the next day on the side of my chicken. So it’s a super easy and simple side dish too. Win-win!
If you’re vegan, you can use your favorite cooking oil of choice. I used ghee to cook up the mushroom and brussels for these Vegetarian/Vegan Tacos (which are also paleo and keto friendly!) but again, to make this a vegan meal, grab your go-to sauté oil. The Mikey’s Tortilla’s I use, are vegan friendly as well as paleo approved so they are a great addition. But I’d venture to say that this would be just as good wrapped up in butter lettuce or even thinly sliced jicama! You decide – then let me know!
Homemade Paleo Tortilla
You can also whip up your own “tortilla” by using my Paleo Crepe recipe. They are so versatile and can be used as sweet or savory! And while I cooked up my store bought tortillas to a crisp (and you could certainly do that with my recipe), soft shell tacos are always delish too!
Whether you are a vegan, vegetarian or a meat eater, I’m going to go out on a limb and say that all will approve of these Vegetarian/Vegan Tacos! I ate a couple and didn’t even miss the meat, so don’t let that hold you back. Or just go ahead and whip this up and put it on the side of your favorite protein. Either way, enjoy it!
Vegetarian (or Vegan) Tacos -Simple|Paleo|Keto
Ingredients
- 8 oz.package of mini portobello mushrooms, diced into small pieces
- 16 oz. package brussel shavings
- 2 tbsp butter, ghee or cooking oil of choice
- 3/4 cup guacamole
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- Paleo tortillas*, lettuce cups or jicama slices to serve your filling in!
Instructions
- In a large pan, heat the cooking fat of choice.
- Add in diced mushrooms and cook, stirring occasionally for 3-5 min.
- Toss in brussel shavings and stir to combine. Cook for another 3-5 minutes, tossing about every so often.
- The sweat from mushrooms will help wilt the brussel shavings pretty quickly, so keep an eye on them. Season with salt, pepper and garlic powder.
- Once brussel shavings are wilted, remove from heat and mix in the guacamole. Season more if desired.
- *If using paleo tortillas, heat a large skillet with favorite cooking oil. Lie a tortilla in the heated oil and let it sit for about 30-45 seconds. Using tongs, flip tortilla to the other side for another 30-45 seconds. Take one end of tortilla with the tongs and gently fold in half. Cook up in oil to your favorite crispness. Flip to the other side and cook accordingly to the first side. Continue with remaining tortillas.
- Top with salsa or pico de gallo and green onions.
