California Tacos with Cilantro Sauce

Made with mushrooms, zucchini and sun-dried tomatoes, these tacos are the perfect combo of hearty, simple and totally delicious – and I ate them almost everyday when I lived in California!

Delicious alone or topped with the Creamy Avocado Cilantro Sauce for an even more insanely yummy meal. I think these are best served with authentic, 6 inch round organic corn tortillas, but if you’re really hungry you can serve with rice and beans inside a full-size wrap.

2 Tablespoons olive oil
1/2 cup thinly sliced onions
2 cups roughly chopped mushrooms
2 cups thinly sliced zucchini or other summer squash
1/2 cup diced sun-dried tomatoes, soaked for one hour
2 cups baby spinach of chopped kale
1 (4 ounce) can sliced black olives
6-8 organic corn tortillas

Creamy Avocado Cilantro Sauce:
1 perfectly ripe avocado
1/2 cup minced cilantro
Juice of one lime
Salt to taste
Cayenne to taste

View the full recipe at Vibrant Wellness Journal →