Earthy portabella mushrooms are seasoned with lemon pepper, apple cider vinegar and paprika before being wrapped up in soft corn tortillas. The whole family will love customizing these tacos with their favorite combos of cabbage, cilantro, onion, avocado and salsa. This recipe comes to us from Sarah of Speech Foodie.
Food for Thought: Did you know mushrooms are not actually a vegetable, but a fungus instead? But that doesn’t mean they’re weird! Mushrooms are a great source of B vitamins and potassium (just like bananas!) and these portabellas even have a meaty taste that’s perfect for tacos!
Adult: Preheat an oven to 400 degrees.
Together: Place the olive oil in a large sauté pan on the stove over medium-high heat. Add the diced portabellas and season with the salt, lemon pepper, dried onion, garlic powder and paprika. Stir until well combined and cook for about 5 minutes, or until the portabellas are tender.
Kid: Add the lemon juice or cider vinegar to the pan and stir to combine.
Adult: Run a bit of water over the tortillas and place them in the oven for about 2 minutes, or until the tortillas are warm and soft.
Together: Place portions of the paprika portabella mixture into each warmed tortilla. Top with cabbage, cilantro, onion, avocado and salsa, if using. Serve 2 tacos per person and enjoy!