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.

How to Make 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

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes 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
• ½ cup fresh cilantro chopped
• Sauce:
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp water
• ¼ tsp sesame Oil
• 2 tsp vegetable oil
• 1 clove garlic minced
• ¼ 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.

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