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Portobello Mushroom Tacos
Sarah Choueiry
7 minutes
2 tacos
BeginnerThis taco recipe came from craving tacos but not necessarily craving the meat that usually comes along with them. I decided to switch it up and try making my classic tacos with mushrooms and guess what, it was a SUCCESS!
My recipes are written with the idea that parent and child will be cooking together in the kitchen!
Total Steps
8
Ingredients
16
Tools Needed
8
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SpeechFoodieIngredients
- pineapple salsa
- avocado
- 1 Portobello mushroom washed and cleaned
- 1/2 tablespoon butter
- 5-10 shakes lemon pepper
- 1/4 tablespoon salt
- 1 teaspoon minced dried onion
- 1/4 tablespoon garlic powder
- 2-3 dashes paprika
- 1 teaspoon lemon juice(optional)
- 1 teaspoon apple cider vinegar(optional)
- 2 corn tortillas
- shredded cabbage(optional)
- diced cilantro(optional)
- sliced onion(optional)
- sour cream(optional)
Instructions
1
Step 1
Clean and dry the Portobello mushroom.
2
Step 2
Dice the mushroom into small, bite-sized pieces.
3
Step 3
Place a sauté pan on the stove over medium-high heat.
4
Step 4
5 minutes
Spray the pan with cooking spray. Add the diced mushrooms, butter, salt, lemon pepper, dried minced onions, garlic powder, and paprika to the pan and stir. Cook until tender.
5
Step 5
After cooking for 5 minutes, add either the lemon juice or apple cider vinegar. Stir and turn off the heat.
6
Step 6
2 minutes
Warm the corn tortillas in an oven at 400 degrees Fahrenheit for 2 minutes.
7
Step 7
Prepare any desired toppings: shred cabbage, dice cilantro, and slice onions.
8
Step 8
Assemble the taco by placing half of the cooked mushrooms on a tortilla. Top with avocado slices, thin-sliced onions, pineapple salsa, sour cream, and cilantro.
Tools & Equipment
Knife
Cutting board
Measuring spoons
Sauté pan
Stove
Oven
Spoon
Cooking spray