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Fall is such an awesome season, the smell of cinnamon, the cozy hot coco by the fire, pumpkin spice everything.

And I really want to embrace the season but I kid you not, it was 90f degrees in LA yesterday so I went to the beach!

Not complaining at all- the weather is reason #1 why I live here.

But it has meant that I've been craving summer-ish foods with the desire for fall flavors.

So when I saw the Spice Apple Cider at Trader Joe's I knew I wanted to use it in a marinade for tacos (which I am ALWAYS in the mood for) and then this recipe was born.

It's actually really freaking good!

The Spice Apple Cider adds sweetness as well as complexity in flavor that really shines through. I'm pretty sure you are going to love it.

xo C


6 portobello mushroom caps, sliced in half

1/4 cup olive oil

1/4 cup lime juice

1/4 cup spiced apple cider (can substitute OJ but dude, the cider is #worthit)

1 (4-oz) can diced fired roasted green chiles

4 cloves garlic, minced

1 tsp smoked paprika

1/4 tsp cayenne

2 green onions, sliced

salt and pepper

1 tbsp coconut oil

corn tortillas


1 ripe mango, cubed

2 tbsp lime juice

2 tbsp diced jalapeno

1/2 cup chopped cilantro



2 large ripe California avocados

1/4 cup lime juice



In a wide bowl or plastic bag, add the mushroom caps, olive oil, lime juice, spiced apple cider, diced green chilies, garlic, paprika, cayenne, green onions, salt and pepper. Mix well and let marinate for 15 minutes. Then slice into thick strips before cooking.

Meanwhile, make the salsa, combine the mango, lime juice, jalapeno, cilantro and salt in a bowl. mix well.

Then make the smashed avo by adding the avocado, lime juice and salt in another bowl. Using a fork mash it up.

Then in large cast iron, melt the coconut oil over medium-high heat. Once hot add in half the mushrooms and cook for 5 minutes on each side. Then remove and add in the remaining half and repeat. If desired, heat up the tortillas over an open flame on the stove if you have gas burners.

To build the tacos, layer on the avocado, mushrooms and salsa.

And then do not forget the most important step: FACEPLANT (as @avokween would say)

Recipe inspired and adapted by Half Baked Harvest

ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for pre-order.

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