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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
  • 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, sliced
  • 2 cups kale chopped
  • flour tortillas
  • Chili pepper thinly sliced (optional)
  • Sriracha to taste (optional)

Instructions

    Cup of Yum
  1. 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.
  2. Combine the soy sauce, brown sugar, water, oil, sesame oil, garlic, and ginger in a small bowl; whisk until well combined.
  3. 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.
  4. Heat the flour tortillas wrapped in paper towels in the microwave for 15 seconds or until pliable.
  5. 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