Tis the season of delicious food and incredible creativity! I am in the mood to create beauty all around me and being back in the kitchen developing new recipes feels incredible. These darling little tacos are perfect for breakfast, lunch or dinner. Mushrooms meet garlic, onions and fig balsamic that is reduced down to a sticky gorgeous mixture. Ruby red pomegranate seeds get cozy with Avocados, lemon juice, and garlic to make a Guac you wont be able to live without. Enjoy! xo
2 lbs Mushrooms of choice, I used Organic White Mushrooms
2 sweet onions thinly sliced
6 cloves of garlic minced
4 tablespoons Fig Balsamic Vinegar
4-5 ripe avocados
Juice of 3 Meyer lemons
zest of one lemon
1 cup of pomegranate seeds
1 bunch of cilantro
Pink Salt & Pepper to taste
4 tablespoons Olive Oil
Peel and slice your mushrooms, mince your garlic, thinly slice your onions. Heat a saucepan on medium/high with the Olive Oil. Once warmed put your onions, garlic and mushrooms in, add a bit of salt and pepper mix and saute for about 10 minutes until mushrooms are looking tender. Add your balsamic and a little more salt and pepper. Stir and allow the balsamic to reduce for 5-10 minutes on Medium/Low heat.
While your mushrooms are cooking prepare your guacamole. Peel and take out the pit of your Avocados and put in a large bowl. Add a bit of the minced garlic a bit of the lemon, salt and pepper and mash well. Add in your pomegranate seeds and cilantro, more lemon and salt and pepper to taste.
To assemble. Heat your tortillas, and fill with mushroom mixture, top with guacamole, and more pomegranate seeds! Devour each bite! xo