8
taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
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
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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