Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
253 kcal
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Course
Main Course
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Cuisine
Vegetarian
Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw
Description
This recipe starts by slicing portobello mushroom caps, then tossing them in a spiced oil mixture that includes cumin, smoked paprika, coriander, garlic powder, salt, and black pepper. The mushrooms are arranged in a single layer on a baking sheet and roasted at 425°F until lightly browned and tender.
Meanwhile, a creamy carrot slaw is prepared by whisking together mayonnaise, sour cream, garlic, lime juice, cilantro, scallions, salt, and pepper, before mixing in shredded carrot and red cabbage. This slaw adds a crisp and zesty element that complements the warm, savory mushrooms.
Warm tortillas, either corn or flour, are prepared by warming in the oven or pan frying briefly. The tacos are assembled by placing the roasted mushrooms in the tortillas and topping with the carrot slaw. Optional crispy shallots can be included for additional crunch.
The recipe yields about six tacos, serving two to three people. It is versatile and can be scaled up for larger groups. Nutritional information will vary depending on ingredient and topping choices.
Ingredients
- 4 portobello mushroom caps
- 1.5 TBSP avocado oil (or favorite healthy oil)
- 1/2-3/4 tsp salt
- ½ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp ground coriander
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 6 corn tortillas
- 1-2 jalapeno pepper thinly sliced
CREAMY CARROT SLAW
- 1.5 cups carrot shredded
- 1.5 cups red cabbage shredded
- 1 clove garlic (peeled, smashed, + minced)
- 3 TBSP mayonnaise quality
- 3 TBSP sour cream
- 1 lime (juiced)
- salt to taste
- black pepper to taste
- 3-4 TBSP cilantro fresh, chopped
- 2-3 TBSP scallions chopped, fresh
CRIPSY SHALLOTS
- 3 TBSP avocado oil
- 2 shallot optional but an amazing topping!
Instructions
- Preheat oven to 425°
- Wipe clean with a paper towel, remove stem if needed, and slice your portobello caps into 1/4 inch slices.
- In a medium/large bowl mix 1½ tablespoons oil with cumin, smoked paprika, ground corriander, garlic powder salt, and pepper. Add mushrooms and toss to coat.
- Arrange in a single layer on a baking sheet and, transfer to oven, and roast until lightly browned and tender, about 15 minutes.
- While mushrooms roast, make the slaw. Whisk together mayonnaise, sour cream, garlic, juice of 1 lime, and cilantro in a large bowl until fully combined. Season with salt and pepper to taste (I added a pinch of each) then add scallions and cilantro. For vegan tacos, use your favorite plant-based swaps in the slaw and you're good to go!
- Prep tortillas via your favorite method. You can wrap them in foil and place in the oven or lightly pan fry them to lightly toast each side. Flour or corn tortillas can be used here so snag your favorite! These tacos would even be awesome on lettuce wraps for a low-carb twist.
- To make the cripsy shallots, peel and slice shallots, then heat 3 tablespoons avocado oil (or your favorite high-heat oil) in a large pan over medium-high heat. When oil begins to "shimmer" add shallots in a single layer and fry without moving until crisp on bottom, about 1 minute. Next stir and continue cooking until crisp all over, about 2 minutes more. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
- Ready to eat? Top tortillas with roasted mushrooms and then garnish with crispy shallots and thinly sliced jalapeños.
Notes
- This recipe makes approximately 6 tacos, enough for 2-3 servings.
- You can double or triple the ingredients to serve larger groups.
- For vegan tacos, substitute mayonnaise and sour cream with plant-based alternatives.
- Optional crispy shallots enhance flavor and texture as a topping.
- Use either corn or flour tortillas, warming them in the oven or lightly pan frying before assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 289mg | 12% |
| Potassium | 456mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5705IU | 114% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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