Asian Portobello Tacos
You can never have too many side dish recipes, so give Asian Portobello Tacos a try. This dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $1.13 per serving. One serving contains 174 calories, 6g of protein, and 5g of fat. A mixture of kale, sea-salt, portobello mushroom caps, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a rather inexpensive recipe for fans of Asian food. 10 people were impressed by this recipe. It is brought to you by For the Love of Cooking. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 86%, this dish is spectacular. Users who liked this recipe also liked Asian Inspired Portobello Mushrooms, Portobello And Zucchini Tacos, and Roasted Portobello Tacos.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 tbsp brown sugar
1 cup carrots, shredded
Flour tortillas
1/2 cup fresh cilantro, chopped
1 clove garlic, minced
1/4 tsp ginger powder
2 cups green cabbage, shredded
2 green onions, sliced
2 cups kale, chopped
4 portobello caps, stems & gills removed
Sea salt and freshly cracked pepper, to taste
2 tbsp Seasoned Rice Vinegar
1/4 tsp sesame Oil
1/4 cup soy sauce
1 tbsp Vegetable Oil
1 tbsp water
Equipment:
whisk
bowl
frying pan
paper towels
microwave
Cooking instruction summary:
Combine the seasoned rice vinegar with the oil, sea salt and freshly cracked black pepper, to taste, in a small bowl; whisk until well combined. Drizzle over the green cabbage, carrots, green onions, and cilantro then toss until evenly coated and well combined. Set aside for flavors to mingle.Combine the soy sauce, brown sugar, water, oil, sesame oil, garlic, and ginger; whisk until well combined. Heat a large skillet coated with cooking spray over medium heat. Add the mushrooms and kale then top with the soy sauce mixture. Stir to combine and cook, stirring occasionally for 6-7 minutes, or until tender.Heat the flour tortillas wrapped in paper towels in the microwave for 15 seconds or until pliable. Spoon some mushroom and kale mixture down the center of the tortilla then top with slaw, peppers (if desired), and sriracha (if desired). Serve immediately. Enjoy.
Step by step:
1. Combine the seasoned rice vinegar with the oil, sea salt and freshly cracked black pepper, to taste, in a small bowl; whisk until well combined.
2. Drizzle over the green cabbage, carrots, green onions, and cilantro then toss until evenly coated and well combined. Set aside for flavors to mingle.
3. Combine the soy sauce, brown sugar, water, oil, sesame oil, garlic, and ginger; whisk until well combined.
4. Heat a large skillet coated with cooking spray over medium heat.
5. Add the mushrooms and kale then top with the soy sauce mixture. Stir to combine and cook, stirring occasionally for 6-7 minutes, or until tender.
6. Heat the flour tortillas wrapped in paper towels in the microwave for 15 seconds or until pliable. Spoon some mushroom and kale mixture down the center of the tortilla then top with slaw, peppers (if desired), and sriracha (if desired).
7. Serve immediately. Enjoy.
Nutrition Information:
covered percent of daily need
