Photo of Mushroom-Avocado Tacos by WW

Mushroom-Avocado Tacos

5 - 7
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
Roasted mushrooms, with their meaty texture and concentrated savory flavor, make these veggie tacos supremely satisfying. Purple cabbage adds color and crunch, and mashed avocado contributes creamy richness. A little bit of cotija cheese brings salty goodness; you could substitute queso fresco or feta cheese if you can't find cotija. You can look for the recipe for the Savory Mushrooms on the WW website. It makes a big batch, enough for this recipe and to have extra to stir into a batch of steamed rice or to fold into an omelet. If you'd like, you can make half a batch of the mushrooms and you will have just the right amount for this recipe.



1 item(s), medium

Kosher salt

¼ tsp

Black pepper

¼ tsp

Savory mushrooms

2 cup(s)

Ground cumin

½ tsp

Corn tortilla(s)

8 medium, warmed

Shredded red cabbage

2 cup(s)

Jalapeño pepper(s)

1 medium, thinly sliced

Cotija cheese

1 oz, crumbled (1⁄4 cup)


  1. In a small bowl, mash avocado with salt and pepper.
  2. Heat a medium skillet over medium-high. Add mushrooms; cook until thoroughly heated, 2 to 3 minutes. Sprinkle mushrooms with cumin. Divide avocado and mushrooms evenly among tortillas. Top tacos evenly with cabbage, jalapeños, and cheese.
  3. Serving size: 2 tacos