Portobello Tacos with Jalapeño Sauce
Tacos with sautéed portobello mushrooms, caramelized onions with a jalapeño and avocado sauce.
Equipment
- Blender
- Frying pan
- Spatula
- Bowl
Ingredients
- 4 tortillas taco size
- 2 avocados medium
- 1 jalapeño pepper
- 2 cups sweet onion thinly sliced, 1 whole medium onion
- 8 ounces portobello mushrooms 2-3 large caps, sliced
- 1 cup red cabbage thinly sliced or shredded
- ⅓ cup lime juice
- ⅓ cup olive oil
- 2 tablespoons cilantro chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
Caramelize the onions
- Heat a tablespoon of the olive oil in a frying pan on medium high heat and add the onions. Stir occasionally until the onions have softened and caramelized. About 10 minutes. Set aside in a small bowl.
Make the jalapeño sauce
- While the onions are cooking in a blender add ¼ cup of lime juice, cilantro, 1½ avocados, 3 tablespoons olive oil and a jalapeno pepper. Blend until smooth.
Cooking the mushrooms
- Return the pan to the heat and add the remaining oil with the garlic powder, onion powder, paprika, pepper, salt, and cumin, Cook until fragrant and add the mushrooms and the remaining lime juice, about 2 tablespoons. Allow the mushrooms to cook 3-4 minutes per side stirring occasionally.
Assemble the tacos
- Split the remaining avocado among the 4 tortillas, top with the mushrooms, caramelized onions, and cabbage. Spoon the jalapeño sauce on top and garnish with additional cilantro and sliced jalapeño if desired.
Nutrition
Serving: 1tacoCalories: 277kcalCarbohydrates: 29gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gSodium: 418mgPotassium: 554mgFiber: 5gSugar: 8gVitamin A: 366IUVitamin C: 27mgCalcium: 81mgIron: 2mg
Nutrition Disclaimer*
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