Cajun Portabella Mushroom & Butternut Squash Tacos: kale slaw, mango salsa, chipotle crema

Pop-up dinners.  Wine night.  Girls night.  Whatever you call it, its what my girlfriends and I do every 6 weeks to get together and catch up with a glass of wine.  We take turns hosting at our respective homes, choose a theme and wait for everyone to bring yummy food based on the theme.  We say these dinners are all about experiencing new food , but in reality they are all about the late night dance parties that transpire after the wine.  Last weekend’s pop-up dinner was all about “Favorite Summer Dishes”.  I immediately thought of tacos! Nothing says summer more than tacos: fish tacos, shrimp tacos, grilled veggie tacos, kimchee tacos – its all summer delicious-ness wrapped up in a convenient little pocket.  I’m still waiting for someone to start a taco food truck here in Calgary…

Even though these Calgarians call May “spring”, it still feels like winter to this Alabama girl.  We had snow falling all last week! I shouldn’t be so surprised: it happens every year in May…and June…and July.  My heart is yearning for an actual spring and summer to come around, so these tacos seemed like the perfect dish to transition from winter to spring:  cajun portabella mushroom and butternut squash tacos with kale slaw, chipotle crema, and mango salsa…and we can never forget the avocado!

I love these tacos: they are packed with tons of veggies and the flavours are dynamite! The various veg like mushrooms and kale also have anti-inflammatory properties.  Chronic inflammation is actually at the core of many diseases: cardiovascular disease, allergies, type 2 diabetes, cancer and Alzheimers to name a few. Anyone and everyone can benefit from an anti-inflammatory diet.  A diet rich in fruits and vegetables with tons of fibre (whole grains, beans, certain fruits and vegetables) is optimal.    The mango salsa and chipotle crema contain raw garlic and onion which actually helps rid the body of carcinogens before damage to cells can be done.  Garlic is also antibacterial, antifungal, antiviral, anti-aging and an immune-system enhancer while protecting the liver from damage.  The avocado, while high in fat, is a mono-unsaturated fat, similar to extra virgin olive oil.  These fats are essential to our health in that they are the building blocks for every cell membrane in our body.  If we consume poor-quality fats such as trans- and hydrogenated fats, then that is what our cell membranes will be compromised of, lowering the integrity of our cell membranes, allowing toxins to more easily enter the cell.  By choosing healthy fats such as avocado and extra virgin olive oil (not heated, of course!), and even better the Omega-3 fats such as flax oil and wild salmon, we are providing our cells with the best quality fats possible.   Fats are also needed to transfer fat-soluble vitamins such as A, D, E & K.  And the best news about healthy fats?! They help to burn the bad fats! Bring on the fat! If you are trying to cut back on your simple carbs, perhaps opt for lettuce wraps instead of the traditional tortillas.  I use “Tres Marias” brand which are made of whole grains and beans.

A little note on the lengthy ingredient list: don’t let it intimidate you! Most of the ingredients are used multiple times such as the garlic, cilantro, onion, etc.  The butternut squash could be left out, but if you have leftovers from last night’s dinner, that would work perfect! Perhaps use this recipe as a way to use leftovers.  Also, I have made these without the slaw “dressing” before and they were still delicious, just depends on how much time I had!  However, the slaw dressing and the mango salsa can be repurposed for other dishes such as fish topped with mango salsa or a quinoa and veggie salad with the leftover slaw dressing.  Unfortunately, I can’t take credit for the crema and slaw dressing: I totally stole these from Bobby Flay.  But hey, when you find a good thing, no need to change it (even though I did make a few healthy substitutions!).  

I have a break from school next week, so we are off to San Francisco and Napa Valley.  Can’t wait to blog about the trip! This place has been on my list for years!  Ahhh….CHEERS, TOO SUMMER!! Soon, hopefully!

Cajun Portabella Mushroom & Butternut Squash Tacos

2014-05-08 21:13:28

Yields 4

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GROCERY LIST

1. 1 1/2 cups, butternut squash, cut into approximately 1/2 inch pieces
2. 1 Tablespoon coconut oil
3. salt and pepper to taste
4. 1 Portabella mushroom, stem removed and sliced
5. 2 Tablespoons coconut oil
6. 2 sundried tomatoes, chopped small
7. 1 clove of garlic, minced
8. 1 Tablespoon minced red onion
9. 1/2 Tablespoon cajun seasoning (look for organic, msg free)
10. 2 Tablespoons dry white wine
11. 4 whole grain tortillas (I use Tres Marias "spelt and olive oil" or "brown rice and lentil" tortillas)

Mango Salsa

1. 1 cup chopped fresh or previously frozen mango
2. juice from 1 lime
3. 1 Tablespoon extra virgin olive oil
4. 3 Tablespoons minced red onion
5. 1 1/2 Tablespoons fresh chopped cilantro
6. 1/2 Tablespoon fresh chopped basil, optional
7. 1/2 jalapeño, minced
8. salt and pepper to taste

Chipotle Crema

1. 1 Tablespoon red wine vinegar
2. 2 teaspoons chipotle peppers in adobo puree
3. 3/4 cup fire roasted tomatoes
4. 2 Tablespoons minced red onion
5. 3 garlic cloves, minced
6. 1 Tablespoon mexican oregano, or regular oregano
7. 3 Tablespoons chopped fresh cilantro
8. salt and pepper to taste
9. 1 cup organic plain greek or goat yogurt

Kale Slaw

1. 1/4 cup shredded carrots
2. 1/4 cup kale, chiffonade
3. 1/4 cup red cabbage, sliced thin, preferably on a mandolin
4. 1/4 cup cabbage, sliced thin, preferably on a mandolin
5. 1/8 cup lemon juice
6. 1/8 cup orange juice
7. 1 Tablespoon dijon mustard
8. 1 Tablespoon raw, organic honey
9. 1/8 cup freshly chopped basil leaves
10. 1/4 cup extra virgin olive oil
11. salt and pepper

Garnish

1. 1 avocado, sliced
2. cilantro
3. fresh squeezed lime
4. ricotta or feta cheese, optional

Instructions

1. Preheat oven to 400 degrees. Toss the butternut squash with coconut oil and season with salt and pepper. Transfer to a baking sheet in a single layer and bake at 400 degrees for approximately 20 minutes. Set aside when finished. Keep the oven on but decrease the heat to 300 for the tortillas later.
2. While the squash is baking, make your salsa: combine all mango salsa ingredients in a bowl and set aside.
3. For the crema: combine the red wine vinegar and chipotle peppers in a food processor. Pulse until well combined. Add the fire roasted tomatoes, red onion, garlic, oregano, cilantro, a pinch of salt and pepper, and pulse until well incorporated and smooth. Transfer to a bowl and stir in the yogurt. Season with additional salt and pepper if necessary. Set aside.
4. For the slaw: as previously stated, the dressing for the slaw is completely optional. Combine the kale, cabbages, and carrot in a bowl and set aside. In a food processor, combine the lemon juice, orange juice, dijon mustard, honey, and basil. Pulse until well combined. Continue running the food processor and gradually add the oil. Season with salt and pepper. Add as much or as little of the dressing to the slaw as you like.
5. For the portabella mushrooms: in a non-stick pan combine the coconut oil, sundried tomato, garlic, and red onion. Cook over medium-low heat for 1 minute, careful not to burn the garlic. Stir in the mushrooms and cajun seasoning and cook for 3 minutes over medium heat, stirring occasionally. Add the white wine and continue cooking until the mushrooms are tender. Add additional cajun seasoning to your liking.
6. While you are cooking the mushrooms, place the tortillas in the oven to warm.
7. Time to assemble your tacos!
8. Place the tortillas on your plate. Divide the slaw, mushrooms and butternut squash between the 4 tacos. Add the mango salsa and the chipotle crema to each taco. Garnish with avocado, cilantro, lime juice and cheese. Enjoy!

Notes

1. *Leftovers of the kale slaw dressing can be used as a salad dressing or tossed with quinoa and veggies. Leftovers from the mango salsa can be used on baked fish, chicken or tofu.

Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/