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Portabella Tacos with Spicy Cabbage Slaw
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Prep Time:
30 minutes
Total Time:
30 minutes
Delicious vegetarian tacos with spicy slaw, seasoned mushrooms, and creamy avocado. Perfect for everyone, including meat lovers!
Ingredients:
  • 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
  • 8 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 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
Instructions:
  • Combine all slaw ingredients in a small bowl and set aside.
  • Follow the instructions on the taco shell box to heat them up.
  • In a large skillet, heat oil over medium-high heat. Sauté mushrooms for 3 to 5 minutes until they start to brown. Add onion and cook for an additional 2 to 3 minutes. Stir in chili powder and grill seasoning.
  • Scoop mushroom mixture into heated taco shells and garnish with avocado slices and zesty cabbage slaw before serving.

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