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Mushroom Taco Wraps with Fresh Guacamole

These delicious tacos make a perfect light lunch, especially if you are trying to balance your blood sugar. It is designed to be low on sugar but still bursting with flavour. If you find that you want to eat this regularly, why not try making extra guacamole and freezing it until needed?

If you would like to join a growing community of health and nutrition enthusiasts, be sure to join my free, private Facebook group, Your Health is in Your Hands. Serves 2


  • 2 tablespoons coconut oil

  • 1 500g package mushrooms (any variety)

  • 2 tablespoons water

  • 1 teaspoon ground cumin

  • ½ teaspoon chili powder

  • 1 teaspoon smoked paprika

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon dried oregano

  • sea salt and black pepper, to taste

  • 1 small red bell pepper, finely diced

  • 4 large collard leaves, bottom stem removed


  • 2 large avocados, pitted

  • 1 teaspoon cumin powder

  • 1 medium tomato, seeded and diced

  • 3 tablespoons fresh lime juice

  • 2 tablespoons fresh coriander, minced

  • ½ medium jalapeño, finely diced (optional)

  • sea salt and black pepper, to taste


  1. Heat coconut oil in a skillet over medium heat. Add mushrooms, water, cumin, chili powder, smoked paprika, cayenne, and oregano. Season with salt and black pepper, to taste, and stir to combine.

  2. Cook, stirring occasionally, until the mushrooms are warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.

  3. While the mushrooms are cooking, start making the guacamole. Mash the avocado in a small glass or other non-reactive bowl. Add cumin, tomato, lime juice, fresh coriander, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.

  4. Transfer warm mushrooms to a bowl and add diced bell pepper. Sprinkle with additional spices, if desired. Serve immediately with mushroom mix topped with fresh guacamole.

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