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Portabella Tacos with Spicy Cabbage Slaw

  • Prep 30 min
  • Total 30 min
  • Servings 4
  • Pinterest
    7
  • Print
    9
  • Save
    71
  • Facebook
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  • Email
    3

Our satisfying tacos are made with spicy homemade slaw, seasoned portabella mushrooms and fresh avocado. It's a tasty vegetarian recipe that even meat lovers will enjoy. MORE + LESS -

Inspired Taste
June 26, 2012

Ingredients

Spicy Cabbage Slaw

1
cup shredded red cabbage
2
tablespoons lime juice
1
tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1
tablespoon sour cream
1/8
teaspoon salt

Tacos

1
box (4.6 oz) Old El Paso™ taco shells (8 shells)
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

Steps

Hide Images
  • 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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

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