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Chili-Lime Mushroom Tacos Recipe
Chili-Lime Mushroom Tacos Recipe photo by Taste of Home
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Chili-Lime Mushroom Tacos Recipe

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I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 large portobello mushrooms (about 3/4 pound)
  • 1 tablespoon olive oil
  • 1 medium sweet red pepper, cut into strips
  • 1 medium onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 8 corn tortillas (6 inches), warmed
  • 1 cup shredded pepper jack cheese

Nutritional Facts

2 tacos: 300 calories, 14g fat (6g saturated fat), 30mg cholesterol, 524mg sodium, 33g carbohydrate (5g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 medium-fat meat, 1/2 fat.

Directions

  1. Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
  2. In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime peel and lime juice; cook and stir 1 minute. Serve in tortillas; top with cheese. Yield: 4 servings.
Health Tip: These same tacos made with lean ground beef adds almost 4g saturated fat per serving. That’s a good reason for a meatless Taco Tuesday!
Originally published as Chili-Lime Mushroom Tacos in Simple & Delicious June/July 2017

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


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