Chili & Portobello Mushroom Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 portabella mushrooms, washed and chopped2 poblano or anaheim peppers (database didn't have)1 red or green bell pepper, seeded and chopped6 corn tortillas1 C shredded Jack Cheese or Pepper Jack is good too2 tbs sour cream1 tbs plain yogurt of your choicejuice of 1 lime1 tsp cumin1 tsp paprika2 tbs coconut oilS/P to taste
Prep the anaheim peppers and bell peppers for broiling. (Remove seeds and stem and slice in half)
Lay them out lightly chopped on a foil lined baking sheet. Lightly coat with spray Olive Oil or whatever type of oil you prefer. Add a sprinkle of salt (opt)
broil for 5-10 minutes turning once, until browned.
On another baking sheet lay out 6 corn tortillas and sprinkle lightly with cheese. Broil for a few minutes until the cheese is crispy.
In the meantime, sautee the mushrooms. You can either dry sautee them (which I prefer) or warm the oil and sautee them in it.
Add the peppers from broiler (chop them a bit before adding them to the pan). Add a tbs of freshly chopped cilantro and mix well. Add the coconut oil to lightly coat it all.
In a small bowl add the sour cream, yogurt, lime juice and spices and whisk well. Refridgerate to chill if you have time.
Take a taco shell and fold it in half and add ta spoonful of the filling. Top with fresh cilantro and cream sause.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MARIPOSAGIRL.
Lay them out lightly chopped on a foil lined baking sheet. Lightly coat with spray Olive Oil or whatever type of oil you prefer. Add a sprinkle of salt (opt)
broil for 5-10 minutes turning once, until browned.
On another baking sheet lay out 6 corn tortillas and sprinkle lightly with cheese. Broil for a few minutes until the cheese is crispy.
In the meantime, sautee the mushrooms. You can either dry sautee them (which I prefer) or warm the oil and sautee them in it.
Add the peppers from broiler (chop them a bit before adding them to the pan). Add a tbs of freshly chopped cilantro and mix well. Add the coconut oil to lightly coat it all.
In a small bowl add the sour cream, yogurt, lime juice and spices and whisk well. Refridgerate to chill if you have time.
Take a taco shell and fold it in half and add ta spoonful of the filling. Top with fresh cilantro and cream sause.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MARIPOSAGIRL.
Nutritional Info Amount Per Serving
- Calories: 206.9
- Total Fat: 13.1 g
- Cholesterol: 21.3 mg
- Sodium: 137.9 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.0 g
- Protein: 8.5 g
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