Portobello Mushroom Tacos
by Sue Lau | Palatable Pastime
We have tons of great taquerias in our area that provide for a great variety of tacos, so having tried many of those it helps me get outside of the box when thinking of new ways to enjoy those besides the traditional beef. We often have loved having portobello burgers, knowing how meaty the texture is on those, so using portobellos as a taco filling seemed to me to be a great replacement for meat while still keeping the *yum* factor way up there.
And we like eating tacos often, especially in warm weather. Perhaps it is the spicy nature of it? Or maybe that it goes so well with a cold beer like Corona or a margarita (I have many favorites of those!) And it is a casual food which cooks up fast and makes it easy for us to get dinner out of the way especially on busy weeknights. And if I were to think of something which I could cook up spur of the moment, without having to defrost or cook for any length of time, these would be great since I could, essentially, grab these ingredients on the way home from work, just popping into the market, and then cook up in a flash once I was inside the door.
Combined with a simple salad and some guacamole, this would be a great meal for me that wouldn’t be too-too heavy on the carbs, considering I could easily skip the usual rice and beans.
And like I said, and most people know by now, portobello mushrooms make great burgers as a vegetarian option but why stop there? We can also lower our consumption of meat by using them in things like tacos as well. These can also be vegan if you omit the cotija or use a vegan cheese.
The mushrooms cook quickly, need no marination, and make short work of a weeknight dinner, on the plate in 20 minutes or so, start to finish. So consider these tasty tacos next time you are short on time and could use a little extra time for relaxing with family and friends or just finding time to catch up on work!
The recipe does say that it serves, 1-2 but by that I mean it makes 2 tacos, and that could feed one person or give two people one taco each, so watch that if you are cooking for more people. It is easily increased by adding more mushrooms and other ingredients, and since this can be cooked up so quickly without advance prep such as marination, if you have sudden guests dropping in, you can adjust that accordingly. Or if you should want a late night snack, it is a simple matter to make from ingredients in the fridge.
As always, enjoy!
Portobello Mushroom Tacos
- 2-1/2 ounces portobello mushrooms, sliced
- 1 tbsp. olive oil (to cook mushroom)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed or minced garlic
- 1/4 cup orange juice
- salt and black pepper
- 1-2 tablespoons chopped cilantro (optional topping)
- 1-2 tablespoons minced white onion (optional topping)
- 1/4 medium tomato, chopped (optional topping)
- sliced ripe avocado (optional topping)
- 1 ounce crumbled Cotija cheese (optional topping)
- 2 corn tortillas, warmed (or 4 if you like to double layer those)
- lime wedges
- salsa, as needed
- Heat oil in a small nonstick skillet and add mushroom slices.
- Season with cumin, garlic, salt and pepper and cook until they become soft, then add orange juice and cook until that evaporates.
- Serve mushrooms on warm corn tortillas with cilantro, chopped onion, chopped tomato, and crumbled cotija cheese. Squeeze lime over taco before serving. Salsa is another option if you wish.
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