Roasted Portobello Tacos
Ingredients
The tacos
-
3
large
portobello caps
-
1
Tablespoon
olive oil
-
to taste
salt and pepper
-
1
10-count package
Old El Paso Small Flour Tortillas
-
1
large
ripe avocado
-
½
cup
chopped fresh cilantro leaves
-
½
cup
crumbled cotija cheese
Corn salsa
-
1 ½
cups
whole-kernel corn
-
⅓
cup
finely-diced red onion
-
¼
cup
chopped fresh cilantro leaves
-
½
teaspoon
ground cumin
-
½
teaspoon
salt
-
1
jalapeno
-
juice of 1
lime
Instructions
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- Slice the portobello caps into strips, toss with olive oil, salt, and pepper, and spread on the baking sheet.
- Bake for 12 minutes until soft.
- Prepare the corn salsa by mixing all salsa ingredients in a bowl.
- Toast the tortillas in a hot pan for 10-20 seconds on each side.
- Assemble the tacos with mushroom strips, avocado slices, corn salsa, cilantro, and cotija cheese.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
15mg
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