Portabella Tacos with Spicy Cabbage Slaw

Portabella Tacos with Spicy Cabbage Slaw

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

Spicy Cabbage Slaw
1
cup shredded red cabbage
2
tablespoons lime juice
1
tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1
tablespoon sour cream
1/8
teaspoon salt
Tacos
1
box (4.6 oz) Old El Paso® taco shells (8 shells)
1
tablespoon olive oil
4
portabella mushroom caps, cut into 1/4-inch slices
1/2
medium onion, cut into 1/4-inch slices
1
teaspoon chili powder
1/2
teaspoon Montreal steak grill seasoning
1
avocado, pitted, peeled and sliced
  1. In small bowl, mix all slaw ingredients; set aside.
  2. Heat taco shells as directed on box.
  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.
  4. To serve, spoon mushroom mixture into warmed taco shells; top with avocado slices and spicy cabbage slaw.
Makes 4 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.