Created with Sketch. ADD YOUR REVIEW 0 Reviews
Prep Time
30 Mins
Start to Finish Time
30 Mins
Yield
4 servings (2 tacos each)

How to Make It

Step 1

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

Step 2

Heat taco shells as directed on box.

Step 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.

Step 4

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

Step 5

 

Step 6

Expert Tips:

Step 7

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.

Step 8

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

Step 9

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.

You May Like

Ratings & Reviews