Portabella Tacos with Spicy Cabbage Slaw

Our satisfying tacos are made with spicy homemade slaw, seasoned portabella mushrooms and fresh avocado. It's a tasty vegetarian recipe that even meat lovers will enjoy.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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.

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.