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Asian Portobello Tacos
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
tacos
Course:
Main Course
Cuisine:
Asian
Ingredients
Coleslaw:
- 2 tbsp seasoned rice vinegar
- 1 tbsp vegetable oil
- black pepper to taste, sea salt and freshly cracked
- salt to taste, sea salt and freshly cracked
- 2 cups green cabbage shredded
- 1 cup carrot shredded
- 2 green onions sliced
- ½ cup cilantro chopped, fresh
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 ground ginger
Tacos:
- 4 portobello mushrooms stems & gills removed, sliced, caps
- 2 cups kale chopped
- flour tortillas
- Chili 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 in a small bowl; 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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