The tacos are made with spicy homemade slaw, seasoned mushrooms and fresh scallions. If you’re a shroom lover, throwing them into these tacos will take your love affair to a whole new level! It's a tasty vegetarian recipe that even meat lovers will enjoy.
Besides their Umami flavor, mushrooms are a extremely low in calories, great source of B vitamins and minerals: selenium, copper, potassium, phosphorous, zinc and manganese. Additionally, mushrooms are a source of antioxidants and a source of protein for vegetarians.
Prep time: 5 minutes | Cook time: 10 minutes
1 Mis-En-Place: 1) Cut mushrooms into thick slices 2) Finely chop scallions (white and light green parts alone) 3) Mince garlic 4) Freshly ground pepper 5) Finely shred cabbage 6) Chop cilantro
2 Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
3 Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
4 Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.
|Calories from Carb||6%|
|Anti-Oxidants||ORAC 2,313 μ mol TE|
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