Mushroom Tacos
Ingredients
The filling
-
4
large
portobello mushroom caps
-
16
ounces
cremini or mixed mushrooms
-
1½
tablespoons
extra virgin olive oil
-
1
tablespoon
low sodium soy sauce
-
1
teaspoon
garlic powder
-
1
teaspoon
chili powder
-
¼
teaspoon
ground cumin
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
chipotle chile powder
For serving
-
to taste
corn or flour tortillas
-
to taste
guacamole or sliced avocado
-
to taste
pickled onions
-
to taste
feta or queso fresco cheese
-
to taste
thinly sliced radishes
-
to taste
chopped fresh cilantro
Instructions
- Prep the mushrooms by scraping out the gills and cutting them into strips.
- In a small bowl, whisk together oil, soy sauce, garlic powder, chili powder, cumin, black pepper, and chipotle powder.
- Pour the seasoning mixture over the mushrooms and toss to coat.
- Heat remaining oil in a skillet over medium-high heat and cook the mushrooms until tender and brown.
- Warm the tortillas and fill them with the mushroom mixture and desired toppings.
Nutrition Facts (estimated)
Servings
2-3 servings
Calories
144
Total fat
11g
Total carbohydrates
9g
Total protein
5g
Sodium
16mg
Cholesterol
0mg
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