A fresh, flavorful vegetarian dinner in 30 minutes... this easy mushroom taco recipe is the perfect thing to make with your portobellos! We keep is so simple with balsamic portobello mushrooms, a quick slaw, and other toppings of your choice. It can be made vegan and gluten free depending on your toppings and tortillas, making Taco Tuesday easy for everyone!
3portobello mushrooms, stems removed, sliced into thick strips
1Tbspbalsamic vinegar
1tspsoy sauce
3clovesgarlic, crushed
Salt and pepper to taste
Red Cabbage Slaw
1handfulred cabbage, shredded
1/5thsmallred onion, thinly sliced
0.5lime, juiced
drizzleolive oil
2Tbspfresh coriander (cilantro), chopped
salt and pepper , to taste
Other Toppings (amounts are approximate)
2Tbspfeta cheese, crumbled
1avocado, sliced
1Tbspfresh coriander (cilantro), chopped
4Tbspprepared salsa or pico de gallo
lime wedges
Instructions
In a large bowl, drizzle the balsamic vinegar and soy sauce over the mushrooms. Add the garlic and mix until all of the mushrooms are coated but there's no excess liquid at the bottom of the bowl. Add a little more balsamic if needed to get all the mushrooms coated. Add salt and pepper to taste and set aside while you prep the slaw.
3 portobello mushrooms, 1 Tbsp balsamic vinegar, 1 tsp soy sauce, 3 cloves garlic, salt and pepper
Combine all of the slaw ingredients in a bowl and set aside.
Salt and pepper to taste, 1 handful red cabbage, 1/5th small red onion, 0.5 lime, drizzle olive oil, 2 Tbsp fresh coriander (cilantro), salt and pepper
Heat a large cast iron pan and add enough oil to lightly coat the bottom. Add the mushrooms to the pan, one by one. You want to make sure the pan and oil stays hot so you want it to sizzle each time you add a new mushroom - if it doesn't, stop adding mushrooms until the pan has a chance to come back to a higher heat.
Leave the mushrooms on the pan for 3-4 minutes without touching them, then check if they're browned at the bottom. You want them deep brown, starting to crisp around the edges. Flip them all over, one by one, and leave for another 3-4 minutes until they're cooked through on both sides.
Heat your tortillas - the easiest way to do this alongside cooking the mushrooms is to simply wrap the tortillas in a paper towel and microwave them. But if you can multitask enough to heat them on another pan, alongside the cooking mushrooms, that is generally the tastier way to do things.
8 small corn tortillas
Assemble your tacos. Place two strips of mushroom on each tortilla, a squeeze of lime, and add your chosen toppings.