Green Bean–Mushroom Tacos

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

12 ounces green beans, trimmed

1/2 jicama, peeled and cut into matchsticks

1/4 cup chopped fresh cilantro, plus more for topping

Juice of 1 lime

1 1/2 teaspoons ground cumin, plus a pinch

Freshly ground pepper

1/4 cup extra-virgin olive oil

2 8-ounce packages cremini mushrooms, trimmed and torn

2 3.5-ounce packages oyster mushrooms, trimmed and torn

1 large avocado

12 corn tortillas, warmed

Hot sauce, for drizzling


  1. Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 5 to 7 minutes; drain. Meanwhile, toss the jicama with the cilantro, half of the lime juice and a pinch each of cumin, salt and pepper. Let stand 10 to 15 minutes.
  2. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cremini and oyster mushrooms and cook, undisturbed, until dry and golden around the edges, about 10 minutes. Stir, then continue cooking until well browned all over, 8 to 10 more minutes. Push the mushrooms to one side of the skillet; add the green beans, remaining 1 tablespoon olive oil and remaining 1 1/2 teaspoons cumin to the other side. Season with salt and pepper and cook, stirring the green beans with the mushrooms, until lightly browned in spots, about 3 minutes.
  3. Mash the avocado with a pinch of salt and the remaining lime juice. Divide the vegetables among the tortillas; top with some of the jicama, the mashed avocado and more cilantro; drizzle with hot sauce. Serve with the remaining jicama.