Portobello Mushroom Tacos
- Yield: 4 1x
- Category: Vegetarian
- Cuisine: Mexican
Ingredients
Scale
- 3 large portobello mushroom caps (about a pound)
- 2 tablespoons oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon soy sauce
- Slaw:
- 2 cups thinly shredded cabbage (about 1/4 head)
- 1 teaspoon salt
- 1 tablespoon lime juice
- 8 corn tortillas for serving
- Chipotle salsa
- 1 avocado, sliced
- lime wedges
Instructions
- Trim the stems from the mushrooms and wipe the caps clean. Brush both sides with 1 tablespoon oil and sprinkle with dry seasonings evenly. Set aside.
- Combine slaw ingredients and set aside.
- Heat a skillet over medium-high heat and add remaining oil. Once hot, add mushrooms. Cover and cook for about 4 minutes on each side until soft and blackened. Sprinkle with soy sauce. Turn off heat.
- Warm tortillas and slice avocado. Cut mushrooms into about 6 slices each. Serve in tortillas with avocado, slaw and warm chipotle salsa.
Find it online: https://hilahcooking.com/portobello-mushroom-tacos/