Mushrooms are an excellent substitute for taco meat, providing potassium, B vitamins and vitamin D alongside their signature umami flavor. Garnish these simple tacos with the toppings below, or go for your own personal favorites. This recipe comes to us from Christie of A Kitchen Hoor’s Adventures.
- 8 cups thinly sliced portobello mushrooms
- 1 cup thinly sliced onion
- 1 cup chipotle salsa, divided
- 3 tablespoons taco seasoning
- 1/4 cup water
- 2 tablespoons tomato paste
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup diced tomato
- 1/2 cup finely diced onion
- 8 whole taco shells, warmed
Heat a large skillet coated with cooking spray over medium-high heat. Add onions and sauté 3 to 4 minutes or until tender. Add mushrooms and sauté until their juices have released; about 5 to 7 minutes.
Sprinkle the mixture with the taco seasoning. Combine the water with the tomato paste and pour the mixture over the mushrooms. Reduce heat to low and simmer until the mixture thickens.
Warm the taco shells according to package directions. Fill with 1/4 to 1/3 mushroom mixture, top with lettuce, tomatoes, onions and cheese. Serve with Spanish rice.
This Recipe's Ingredients:Mushrooms
Servings per Recipe: 4Amount per Serving
Calories from Fat: 105
Total Fat: 12
Saturated Fat: 5
Dietary Fiber: 7g
Vitamin A: 22%
Vitamin C: 60%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.