Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw
Let's taco our Tuesday with these tasty vegetarian Roasted Portobello Mushroom Tacos topped with a creamy cilantro lime carrot slaw and crispy shallots. YES PLEASE!
Servings 6 servings
Calories 253kcal
Ingredients
- 4 portobello mushroom caps
- 1.5 TBSP avocado oil (or favorite healthy oil)
- 1/2-3/4 tsp salt
- ½ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp ground corriander
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 6 corn tortillas
- 1-2 jalapeño peppers thinly sliced
CREAMY CARROT SLAW
- 1.5 cups shredded carrots
- 1.5 cups shredded red cabbage
- 1 clove garlic (peeled, smashed, + minced)
- 3 TBSP quality mayo
- 3 TBSP sour cream
- 1 lime (juiced)
- salt and pepper to taste
- 3-4 TBSP fresh chopped cilantro
- 2-3 TBSP chopped fresh scallions
CRIPSY SHALLOTS
- 3 TBSP avocado oil
- 2 shallots (optional but an amazing topping!)
Instructions
- Preheat oven to 425°
- Wipe clean with a paper towel, remove stem if needed, and slice your portobello caps into 1/4 inch slices.
- In a medium/large bowl mix 1½ tablespoons oil with cumin, smoked paprika, ground corriander, garlic powder salt, and pepper. Add mushrooms and toss to coat.
- Arrange in a single layer on a baking sheet and, transfer to oven, and roast until lightly browned and tender, about 15 minutes.
- While mushrooms roast, make the slaw. Whisk together mayonnaise, sour cream, garlic, juice of 1 lime, and cilantro in a large bowl until fully combined. Season with salt and pepper to taste (I added a pinch of each) then add scallions and cilantro. For vegan tacos, use your favorite plant-based swaps in the slaw and you're good to go!
- Prep tortillas via your favorite method. You can wrap them in foil and place in the oven or lightly pan fry them to lightly toast each side. Flour or corn tortillas can be used here so snag your favorite! These tacos would even be awesome on lettuce wraps for a low-carb twist.
- To make the cripsy shallots, peel and slice shallots, then heat 3 tablespoons avocado oil (or your favorite high-heat oil) in a large pan over medium-high heat. When oil begins to "shimmer" add shallots in a single layer and fry without moving until crisp on bottom, about 1 minute. Next stir and continue cooking until crisp all over, about 2 minutes more. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
- Ready to eat? Top tortillas with roasted mushrooms and then garnish with crispy shallots and thinly sliced jalapeños.
Notes
Recipe yields 6 veggie tacos which is typically enough to serve 2-3 people. Need to serve a larger group? Feel free to double or triple the recipe!
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!
Nutrition
Calories: 253kcal | Carbohydrates: 22g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 289mg | Potassium: 456mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5705IU | Vitamin C: 19.1mg | Calcium: 57mg | Iron: 1mg
