Trevor's Kitchen

Chili-Lime Mushroom Tacos

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

About the Recipe

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

Nutritional Info

Getting it done:

1. Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.

2. In a large skillet, heat oil over medium-high heat; sauté 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.