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

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Recipe Summary

prep:
30 mins
total:
30 mins
total:
1 hr
Yield:
4 servings (2 tacos each)
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Ingredients

Ingredient Checklist

Directions

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

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  • Heat taco shells as directed on box.

  • 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.

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

  • Expert Tips:

  • 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.

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

  • 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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