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Vegetarian Tacos with Avocado Cream

This week at NYMM we’re changing up our tacos. We’re ditching meat and rice, but keeping it meaty and starchy with a combination of portobello mushrooms and smoked paprika potatoes.

To go with the tacos, we’re also making a fresh and cold avocado cream. It’s alright if you haven’t heard of that before (we didn’t either) because it’ll be another go-to avocado recipe in your stockpile before too long.

Portobello Mushroom and Potato Tacos
Serves 3


  • 2 ripe avocados
  • 6 taco shells
  • ¼ cup of greek yogurt
  • 2 tablespoons of olive oil
  • ½ lemon, juiced
  • ½ red onion, chopped
  • 2 tablespoons of chopped cilantro
  • 2 tablespoons of chopped parsley
  • ½ teaspoon of ground coriander
  • ½ teaspoon of smoked paprika
  • 2 lbs of small red potatoes (or your favorite kind)
  • 2 Portobello mushroom caps
  • Salt and pepper


  1. Place the potatoes in a medium-sized pot and cover them with water. Place the pot over high heat and bring it to a boil. When the water boils, reduce the heat to low and allow it to simmer for 25-30 minutes, or until a knife can be easily inserted into the potatoes.
  2. In another medium sized-pot, add olive oil, onions, and mushrooms, and cook for 10-12 minutes.
  3. Cut the potatoes into small, bite-size pieces and add them with the mushrooms.
  4. Add salt, pepper, and smoked paprika and cover pot with lid.
  5. Allow the potatoes and mushrooms to cook for an additional 7-10 minutes over medium-low heat.

Avocado Cream


  1. Slice the avocados in half and remove the seeds. Spoon the flesh into a bowl and add the greek yogurt.
  2. Mash the avocado flesh and yogurt together with a fork. 
  3. Add lemon juice, coriander, chopped cilantro, salt, and pepper.
  4. Serve and enjoy!

Photos by Josh Guirguis

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