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:

Quickview
173k Calories
6g Protein
4g Total Fat
27g Carbs
33% Health Score
Limit These
Calories
173k
9%

Fat
4g
8%

  Saturated Fat
2g
15%

Carbohydrates
27g
9%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
974mg
42%

Get Enough Of These
Protein
6g
12%

Vitamin K
191µg
183%

Vitamin A
5947IU
119%

Vitamin C
37mg
46%

Copper
0.57mg
28%

Selenium
18µg
26%

Manganese
0.5mg
25%

Vitamin B3
4mg
23%

Folate
78µg
20%

Phosphorus
167mg
17%

Vitamin B1
0.24mg
16%

Potassium
514mg
15%

Vitamin B6
0.25mg
12%

Fiber
2g
11%

Iron
2mg
11%

Vitamin B2
0.18mg
11%

Calcium
93mg
9%

Vitamin B5
0.87mg
9%

Magnesium
27mg
7%

Zinc
0.75mg
5%

Vitamin E
0.39mg
3%

Vitamin D
0.17µg
1%

covered percent of daily need
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