Mushroom tacos are mighty tasty when made with well-seasoned portobello mushrooms, sweet red pepper and plenty of spices. Serve them with warmed tortillas and cheese, and everyone will be happy.
Mushroom Tacos
Mushroom tacos are mighty tasty when made with well-seasoned portobello mushrooms, sweet red pepper and plenty of spices. Serve them with warmed tortillas and cheese, and everyone will be happy.
Ingredients
- 4 large portobello mushrooms about 3/4 pound
- 1 tablespoon olive oil
- 1 medium sweet red pepper cut into strips
- 1 medium onion halved and thinly sliced
- 2 garlic cloves minced
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 6 inches warmed
- 1 cup shredded pepper jack cheese
Instructions
- Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
- In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
