| |

Asian Portobello Tacos

Asian Portobello Tacos

We have been enjoying eating more meals with portobello mushrooms being the main ingredient.  I decided to make some tacos and I found a great recipe on The Miniature Moose that looked delicious. I adapted a few things to work with what I had on hand and to suit our tastes. This recipe was finished in 20 minutes and tasted fantastic. The mushrooms had great flavor and the slaw gave the tacos a nice crunch. I served these tacos with Spicy Asian Cucumber and Tomato Salad with Cilantro for a delicious and healthy meal. My son gobbled up his first taco and asked for a second. My husband and I both thought they were delicious and flavorful but our daughter wasn’t a fan. Her loss – more for us.

Asian Portobello Tacos

Combine the seasoned rice vinegar with the oil, sea salt and freshly cracked black pepper, to taste, in a small bowl; whisk until well combined. Drizzle over the green cabbage, carrots, green onions, and cilantro then toss until evenly coated and well combined. Set aside for flavors to mingle.

Combine the soy sauce, brown sugar, oil, sesame oil, water, garlic, and ginger; whisk until well combined. Heat a large skillet coated with cooking spray over medium heat. Add the mushrooms and kale then top with the soy sauce mixture. Stir to combine and cook, stirring occasionally for 6-7 minutes, or until tender.

Heat the flour tortillas wrapped in paper towels in the microwave for 15 seconds or until pliable. Spoon some mushroom and kale mixture down the center of the tortilla then top with slaw, peppers (if desired), and sriracha (if desired). Serve immediately. Enjoy.

Asian Portobello Tacos

 

 

Asian Portobello Tacos

Asian Portobello Tacos

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 tacos

Ingredients

  • Coleslaw:
  • 2 tbsp Seasoned Rice Vinegar
  • 1 tbsp Vegetable Oil
  • Sea salt and freshly cracked pepper to taste
  • 2 cups green cabbage shredded
  • 1 cup carrots shredded
  • 2 green onions sliced
  • 1/2 cup fresh cilantro chopped
  • Sauce:
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp water
  • 1/4 tsp sesame Oil
  • 2 tsp vegetable oil
  • 1 clove garlic minced
  • 1/4 tsp ginger powder
  • Tacos:
  • 4 portobello caps stems & gills removed
  • 2 cups kale chopped
  • Flour tortillas
  • Chile pepper thinly sliced (optional)
  • Sriracha to taste (optional)

Instructions

  • Combine the seasoned rice vinegar with the oil, sea salt and freshly cracked black pepper, to taste, in a small bowl; whisk until well combined. Drizzle over the green cabbage, carrots, green onions, and cilantro then toss until evenly coated and well combined. Set aside for flavors to mingle.
  • Combine the soy sauce, brown sugar, water, oil, sesame oil, garlic, and ginger; whisk until well combined. Heat a large skillet coated with cooking spray over medium heat. Add the mushrooms and kale then top with the soy sauce mixture. Stir to combine and cook, stirring occasionally for 6-7 minutes, or until tender.
  • Heat the flour tortillas wrapped in paper towels in the microwave for 15 seconds or until pliable. Spoon some mushroom and kale mixture down the center of the tortilla then top with slaw, peppers (if desired), and sriracha (if desired). Serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. That is about as healthy as a taco can be – looks very good

  2. Love the idea of portobello tacos! They have such a savory taste, and I like the Asian twist you’ve put on this. Really good stuff! Thanks.

  3. Flour tortillas are such a great way to make an easy dinner! This looks like another great meal at Chez Pam!

  4. Taco night is always a favorite around here! Definitely need to try this portobella stuffing!

  5. Seems like something you would get off of a good food truck around here. Nicely done, Pam.

  6. 20 minutes recipe for breakfast is perfect! I often use mushrooms, everytime I prepare my foods… it’s one of my cravings. It’s also because mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which helps provide energy by breaking down proteins, fats and carbohydrates2. B vitamins also play an important role in the nervous system. See, you’ll have a dual benefits from mushrooms =)