One of the newest health trends that have been overtaking the Bay Area is the idea of incorporating medicinal mushrooms into everyday foods like tea and chocolate. After seeing this around some restaurants, I thought I was hopping on the trend by buying mushrooms at the farmer’s market last Saturday: totally wrong. Essentially, I still need to try out this new medicinal mushroom trend and let y’all know if I see any changes. I did, however, learn a bit about the health benefits of good ‘ole regular mushrooms as I was learning that I bought the wrong kind.
Though mushrooms are technically fungi and not plant vegetables, they still carry a lot of the same benefits as eating vegetables that are high in antioxidants. What’s unique to mushrooms, however, are that they contain the mineral called selenium which is a big thing for healthy liver function and for detoxifying your body. They have lots of Vitamin D. This is especially good for these winter months where the sun tends to hide away. And also, they have folate, which has a whole slew of benefits, especially for women who are pregnant.
I made this recipe, having no idea how it would turn out. I am so happy that I measured everything out because it was so delicious! The radishes and mushrooms balance each other out very well. I used almond flour tortillas from Siete Foods which were so yummy and didn’t give me that “gluten hangover” that I normally get with regular tortillas.
Hope you enjoy! Let me know how it goes if you make them 🙂
Chicken and mushroom tacosPrint This
- 1 tsp avocado oil
- 1/4 cup frozen chopped spinach
- 1 bell pepper, sliced
- 1/4 onion, sliced
- 1/2 cup mushrooms, chopped
- 4oz cooked chicken (I just pulled chicken from the rotisserie one I had)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt to taste
- 1/2 cup of salsa (my favorite brand is Casa Sanchez)
- 1/2 avocado
- 4 small radishes, sliced
- 1/8 cup cilantro, chopped
- 1 lime
- 4 tortillas (I used almond flour ones)
Heat avocado oil over medium heat. Add chopped spinach, sliced onion and bell pepper and chopped mushrooms. Stir for about 2 minutes until onion is a bit translucent.
Next, add the chicken. I used chicken breast from a rotisserie chicken which made it super easy to throw together. Add the fajita seasoning to it and mix till the chicken is warmed up. Divide the mixture evenly between four tortillas.
On top, add salsa, avocado slices, sliced radishes, and chopped cilantro evenly between the four tacos. Squeeze a lime over all four tacos and you are in for a treat!
If you want to make it a bit spicier, you could add a sprinkle of cayenne pepper to your fajita mix. Be careful not to add too much! I've done that too many times.