Portabella Tacos with Spicy Cabbage Slaw

Name: Portabella Tacos with Spicy Cabbage Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, pitted, peeled and sliced; 1 teaspoon chili powder; 1 Tbsp finely chopped chipotle chiles in adobo sauce (from 7-oz can); 2 Tbsps lime juice; 1 teaspoons Montreal steak grill seasoning; 1 Tbsp olive oil; 1 mediums onion, cut into 1/4-inch slices; 4 portabella mushroom caps, cut into 1/4-inch slices; 237 milliliters shredded red cabbage; 0 teaspoons salt; 1 Tbsp sour cream; 130 grams box Old El taco shells (8 shells)

The recipe Portabella Tacos with Spicy Cabbage Slaw is ready in roughly 30 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 19g of fat, and a total of 308 calories. This recipe serves 4. It is perfect for The Fourth Of July. A mixture of montreal steak grill seasoning, portabella mushroom caps, onion, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In small bowl, mix all slaw ingredients; set aside.

Equipment you will use

Bowl

Heat taco shells as directed on box.

Ingredients you will need

Taco Shells

Meanwhile, in large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown.

Ingredients you will need

Mushrooms

Cooking Oil

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Frying Pan

Add onion; cook 2 to 3 minutes longer. Stir in chili powder and grill seasoning.

Ingredients you will need

Grill Seasoning

Chili Powder

Onion

Equipment you will use

Grill

To serve, spoon mushroom mixture into warmed taco shells; top with avocado slices and spicy cabbage slaw.

Ingredients you will need

Avocado Slices

Taco Shells

Mushrooms

Cabbage

Equipment

Bowl

Frying Pan

Grill

Ingredients

Servings:

avocado, pitted, peeled and sliced 1teaspoon

chili powder 1Tbsp

finely chopped chipotle chiles in adobo sauce (from 7-oz can)2Tbsps

lime juice 1teaspoons

Montreal steak grill seasoning 1Tbsp

olive oil 1mediums

onion, cut into 1/4-inch slices 4

portabella mushroom caps, cut into 1/4-inch slices 237milliliters

shredded red cabbage 0teaspoons

salt 1Tbsp

sour cream 130grams

box Old El taco shells (8 shells)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.