I love mushrooms and I have been craving spicy foods this week.  These tacos are full of spice and bursting with flavor.

Recipe adapted from Food Network

Ingredients:

1 pound mushrooms (I used sliced Portobello)

1 poblano pepper

½ teaspoon ground coriander

2 cloves garlic

½ sweet onion sliced

Juice from 1 lime

½ cup baby spinach

Whole wheat tortillas

Shredded reduced fat cheddar and Monterrey Jack cheese

Olive oil spray

Avocado Crema-

1 ripe avocado

1 small chipotle pepper in adobo

1 tablespoon fresh cilantro

¼ cup plain nonfat Greek yogurt

1 tablespoon honey

2 tablespoons lime juice, zest from 1 lime

Directions:

1. Spray a nonstick pan with olive oil spray.  Heat onion and garlic over medium heat for 1 minute.  Cook whole poblano pepper for 1 minute.
2. Remove poblano pepper from heat and let cool.
3. Add mushrooms and coriander.  Spray with olive oil spray.  Drizzle with lime juice.  Cook for 5-10 minutes stirring often.
4. Slice poblano pepper carefully so you don’t burn your fingers.  Add pepper to the mushrooms.
5. Add avocado, chipotle pepper, yogurt, honey, lime juice, and zest to a food processor.  Pulse to mix.  Transfer to small container.  Fold in cilantro.
6. To serve place a handful of spinach in each tortilla.  Add mushroom mixture.  Add cheese on top of the warm mushrooms.  Top with avocado crema.
7. Enjoy!