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Chili-Lime Mushroom Tacos

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

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 zest
  • 2 tablespoons lime juice
  • 8 corn tortillas (6 inches), warmed
  • 1 cup shredded pepper jack cheese

Directions

  • Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
  • 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 zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
Nutrition 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.

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Reviews

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Average Rating:
  • curlylis85
    Jul 30, 2017

    Great vegetarian weeknight dinner! I had some leftover mushrooms and had them with a baked potato...that was great too.