Portabella Tacos with Spicy Cabbage Slaw

Bloggers Adam and Joanne Gallagher from Inspired Taste make satisfying meatless tacos with portabella mushrooms, avocado and a spicy slaw.

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4 servings (2 tacos each)

Recipe from

Old El Paso®

Recipe Time

Prep: 30 Minutes
Start to Finish: 30 Minutes


Spicy Cabbage Slaw
1 cup shredded red cabbage
2 tablespoons lime juice
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 tablespoon sour cream
1/8 teaspoon salt
1 box (4.6 oz) Old El Paso® taco shells (8 shells)
1 tablespoon olive oil
4 portabella mushroom caps, cut into 1/4-inch slices
1/2 medium onion, cut into 1/4-inch slices
1 teaspoon chili powder
1/2 teaspoon Montreal steak grill seasoning
1 avocado, pitted, peeled and sliced


1. In small bowl, mix all slaw ingredients; set aside.

2. Heat taco shells as directed on box.

3. Meanwhile, in large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown. Add onion; cook 2 to 3 minutes longer. Stir in chili powder and grill seasoning.

4. To serve, spoon mushroom mixture into warmed taco shells; top with avocado slices and spicy cabbage slaw.


Expert Tips:

1. This same slaw is perfect on our Sweet-and-Sour Portabella Sliders, so you can keep those ingredients on hand to make a different recipe another night.

2. Replace the spicy cabbage slaw with finely shredded iceberg lettuce, diced tomato and sour cream for a mild taco, perfect for kids.

3. Make chicken-mushroom tacos by adding 1/2 to 1 cup of diced or shredded cooked chicken. Add after the onion and heat until mixture is hot.


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