Portobello Mushroom Tacos Recipe

Name: Portobello Mushroom Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 cup Chopped White Onions; 1 whole Jalapeno Pepper, Seeds Removed, Finely Minced; 1 Tablespoon Minced Garlic; 1- 1/2 pound Portabello Mushrooms, Roughly Chopped; 3/4 teaspoons Cumin Powder; 1/2 teaspoons Chili Powder; 1/4 teaspoons Paprika; ⅛ teaspoons Turmeric Powder; 1/4 teaspoons Red Pepper Flakes; 1/2 teaspoons Onion Powder; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Dried Mexican Oregano; 1/4 teaspoons Garlic Salt; 1/4 teaspoons Kosher Salt (more To Taste); 1/4 teaspoons Black Pepper; 2 stalks Scallions, Chopped; 1 cup Chopped Cilantro Leaves, More To Garnish; 1 package Tortillas, 8-10 Per Package; 1 cup Shredded Cheese (cheddar, Monterey Jack, Pepper Jack, Etc.); 1 cup Pickled Red Onions; Salsa (jarred Or Homemade); Lime Wedges

Servings: persons

2 Tablespoons Olive Oil
1 cup Chopped White Onions
1 whole Jalapeno Pepper, Seeds Removed, Finely Minced
1 Tablespoon Minced Garlic
1- 1/2 pound Portabello Mushrooms, Roughly Chopped
3/4 teaspoons Cumin Powder
1/2 teaspoons Chili Powder
1/4 teaspoons Paprika
⅛ teaspoons Turmeric Powder
1/4 teaspoons Red Pepper Flakes
1/2 teaspoons Onion Powder
1/2 teaspoons Garlic Powder
1/2 teaspoons Dried Mexican Oregano
1/4 teaspoons Garlic Salt
1/4 teaspoons Kosher Salt (more To Taste)
1/4 teaspoons Black Pepper
2 stalks Scallions, Chopped
1 cup Chopped Cilantro Leaves, More To Garnish
1 package Tortillas, 8-10 Per Package
1 cup Shredded Cheese (cheddar, Monterey Jack, Pepper Jack, Etc.)
1 cup Pickled Red Onions
Salsa (jarred Or Homemade)
Lime Wedges

1
In a large cast iron pan or large skillet, heat the oil over medium heat.
2
Add the onions and cook for 4-5 minutes until they become translucent but not browned.
3
Add in the minced jalapeno and garlic and saute for an additional minute.
4
Add the chopped mushrooms to the pan and saute over the medium heat until they are softened and begin to brown.
5
Stir in the cumin, chili powder, paprika, turmeric, red pepper flakes, onion powder, garlic powder, oregano, garlic salt, kosher salt, black pepper and scallions.
6
Cook for 1 minute and take the pan off the heat.
7
Fold in the cilantro leaves.
8
Taste and adjust with additional kosher salt and black pepper as needed.
9
Warm the tortillas (in a skillet, over an open flame, or even in the microwave).
10
Begin assembling the tacos by placing a layer of the cheese on a tortilla and top with a few spoonfuls of the mushroom mixture.
11
Top each taco with some picked red onions and cilantro.
12
Serve with salsa and lime wedges.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 cup Chopped White Onions, 1 whole Jalapeno Pepper, Seeds Removed, Finely Minced, 1 Tablespoon Minced Garlic, and more.

Yes, Portobello Mushroom Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushroom Tacos

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