Baja "Fish" Tacos made with Mushrooms

Recipe By:

30 Minutes

2 Servings


Fresh and colorful “fish” tacos are the quick and healthy weeknight dinner you’ve been waiting for. Instead of mushrooms we’ve substituted hearty exotic mushrooms in a spicy and citrusy marinade. Topped with a drizzle of sunflower cream cheese and a sweet purple cabbage slaw these tacos are insanely delicious and easy.

Vegan Vegetarian Gluten-Free Wheat-Free


  • 1/4 cup Spero Original Cream Cheese
  • 2 tbsp cilantro, chopped
  • 1 tbsp agave
  • 2 cups purple cabbage, shredded
  • 1 cup yellow corn kernels
  • 1 jalapeño, seeded and chopped
  • 2 limes, juiced
  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp chipotle powder
  • 12 oz exotic mushrooms
  • 1/2 tbsp vegetable oil
  • 1 avocado
  • salt
  • pepper

Cooking Instructions

  1. In a medium mixing bowl, whisk together the olive oil, half the lime juice, chili powder, paprika and chipotle powder. Toss with exotic mushrooms until evenly coated and let marinate for 15 minutes.
  2. Make the slaw by whisking together the Spero Original Cream Cheese, lime juice, cilantro, and agave. Toss with purple cabbage, corn kernels, and jalapeño until well coated. Season to taste with salt and pepper. Set slaw aside.
  3. Then, heat vegetable oil in a skillet, and add marinated mushrooms. Cook over medium high heat until well browned. Stir a few times to allow browning on both sides. Season with salt and pepper.
  4. Warm CAULIPOWER Cauliflower Tortillas according to package instructions. Top with the cooked mushrooms, purple cabbage slaw, avocado, cilantro and Spero Original Cream Cheese. Serve with fresh lime wedges.