This recipe came along one day that I was craving a nice wholesome Taco. I had some Portobello mushrooms in the fridge and decided to make a fajita style Taco. These are great topped with a little sour cream or better with Avocado Dip. You can also add some lettuce for an extra crunch. Use you imagination and you can have a Taco party: the mushroom filling in one side, some beans, toppings (like shredded cheese, sour cream, Avocado dip and lettuce) and finally the tortillas. I like corn tortillas, but if you prefer the flour ones use them.
- 3 tablespoons vegetable oil, like corn or canola
- 1 onion, cut in half lengthwise and cut in strips
- 1 red pepper, cut in strips
- 2 garlic cloves, minced
- 2 Portobello mushrooms, stems removed and sliced (you can substitute for 8 oz of white or crimini mushrooms)
- a little bit of chopped fresh coriander for color
- salt and pepper to taste
- 4 to 6 corn tortillas (you can substitute for flour tortillas if you prefer)
- optional toppings (sour cream, avocado dip, cheese, lettuce)
Heat the oil in a big skillet, add the onions and red pepper with a pinch of salt and saute until they start to caramelize (about 10 minutes). Add the mushrooms and garlic and cook until the mushrooms give most of their liquid and are tender. Season with salt and pepper and top with the fresh coriander. Serve over the warm tortillas, with any of the optional toppings that you like.