Portobello Mushroom Tacos Recipe

Got to love this tasty, healthy, vegetarian recipe because it’s simple, delicious, and of course healthy! Tempeh is a fermented soy food containing protein, fiber, antioxidants, and beneficial bacteria to improve gut health. What’s not to love about that? This portobello tacos recipe makes 4 to 6 servings.

Portobello Mushroom Tacos Ingredients

• 2 tablespoon olive oil
• 1 pound portobello mushrooms, cleaned, stems & gills removed
• 1 cup onion, diced
• 4 cloves garlic, minced
• 8 ounces tempeh, crumbled
• 1 tablespoon chili powder
• 2 teaspoons cumin
• juice of 1 lime
• 2 tablespoons tomato paste
• ¼ cup cilantro, chopped
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• 12 corn tortillas
• 1 avocado, sliced
• ½ cup radishes, sliced
• 1 jar salsa

Portobello Mushroom Tacos Directions

• Heat oil in a large pan. Slice mushrooms into 1/4-inch strips. Set aside.
• Add onions to the pan and cook 5 minutes, until softened. Add garlic and cook for 30 seconds.
• Add tempeh, mushroom slices, chili powder, and cumin. Cook 10 minutes.
• Stir in lime juice, tomato paste, cilantro, salt, and cayenne pepper. Cook 5 minutes.
• Toast tortillas in a small dry pan, 30 seconds on each side. Transfer to a serving platter and cover with a clean dish towel to keep warm.
• Assemble each taco by placing 1/4 cup of filling in a tortilla. Top with avocados, radishes, and salsa.

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Jennifer Cohen Katz

Nutritionist at Fresh Balance Nutrition

FreshBalanceNutrition.com helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.

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