Ingredients
Directions 8 steps | 20 Minutes
Measure and prep all ingredients.
Prepare the portobello mushrooms. Remove the stem and use a spoon to scrape out the gills.
Slice the mushrooms into ¼-⅓ inch slices.
In a large mixing bowl, add the sliced mushrooms, two tablespoons of olive oil, chili powder, garlic powder, oregano, smoked paprika, ground cumin, salt and pepper.
Toss to coat thoroughly.
In a large nonstick skillet over medium heat, heat the remaining tablespoon of olive oil. Add the mushroom mixture and cook until the mushrooms are tender, 4-5 minutes.
Assemble your tacos. On a corn tortilla, spread the refried beans. Top with the portobello mushrooms and red cabbage. Lay a few slices of avocado and top with queso fresco.
Sprinkle fresh cilantro and serve with lime wedges. Enjoy!
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