Plant Based Portobello Mushroom Tacos
You won’t miss the meat in these fresh and tasty Plant Based Portobello Mushroom Tacos! They’re a flavorful, one pan, meatless twist on taco night!
Servings 2
Ingredients
- Extra virgin olive oil
- 1/2 red onion sliced
- 2 cloves garlic chopped
- 1 large red bell pepper sliced
- 3 portobello mushroom caps cleaned with stems removed and sliced
- 1 tbsp. coconut aminos
- 1 lime juiced
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- Pinch of cayenne pepper
- For serving: soft tortillas kale slaw mix, fresh cilantro, hot sauce, lime wedges
Instructions
- Heat about 1-2 tbsp. olive oil in a cast iron skillet over medium heat.
- Add the red onion and garlic, cooking until the onion begins to soften.
- Then, add in the red pepper, cooking until the onion and pepper begin to char. About 8 minutes total.
- Add in the portobello mushrooms and cover. Allow the mixture to cook covered about 3 minutes, or until the mushrooms begin to soften.
- Add coconut aminos, lime juice, cumin, paprikia, and pinch of cayenne to the skillet. Cook 2 more minutes. Remove from heat.
- Serve the taco mixture in tortillas with kale slaw mix, fresh cilantro, hot sauce, and lime wedges.
Notes
To make homemade taco shells: cook soft tortillas over an open flame just until they start to bubble and char on the outside. Preheat oven to 375 degrees. Drape the tortillas over the oven rack. Cook for 4 minutes, or until crispy and golden brown.