Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (4)

Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw

NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 7%
CARBS 19G31% OF CAL
4G FIBER11G OTHER4G TOTAL SUGAR
FAT 18G67% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted portobello mushrooms in seasoned tacos topped with creamy cilantro-lime carrot slaw and crispy shallots. A satisfying vegetarian main.

mainmexicantacogluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 4 portobello mushroom caps
  • 1.5 TBSP avocado oil ((or favorite healthy oil))
  • 1/2-3/4 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground corriander
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 6 corn tortillas
  • 1-2 jalapeño peppers (thinly sliced)
  • 1.5 cups shredded carrots
  • 1.5 cups shredded red cabbage
  • 1 clove garlic ((peeled, smashed, + minced))
  • 3 TBSP quality mayo
  • 3 TBSP sour cream
  • 1 lime ((juiced))
  • salt and pepper (to taste)
  • 3-4 TBSP fresh chopped cilantro
  • 2-3 TBSP chopped fresh scallions
  • 3 TBSP avocado oil
  • 2 shallots ((optional but an amazing topping!))
PREP
10M
SODIUM
457MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.