Chili & Portobello Mushroom Tacos
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chili & Portobello Mushroom Tacos calories by ingredient
Introduction
My take on Rubios Portobello/Poblano Taco My take on Rubios Portobello/Poblano TacoNumber of Servings: 6
Ingredients
-
2 portabella mushrooms, washed and chopped
2 poblano or anaheim peppers (database didn't have)
1 red or green bell pepper, seeded and chopped
6 corn tortillas
1 C shredded Jack Cheese or Pepper Jack is good too
2 tbs sour cream
1 tbs plain yogurt of your choice
juice of 1 lime
1 tsp cumin
1 tsp paprika
2 tbs coconut oil
S/P to taste
Directions
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.