Name: Roasted Portobello Tacos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Cuisine: Mexican
Ingredients: For Roasted Portobello Taco:; 3 portobello caps; 1 tbsp olive oil; salt and pepper; 10 Old El Paso Small Flour Tortillas; 1 avocado; ½ cup fresh cilantro leaves; ½ cup cotija cheese; For Corn Salsa:; 1½ cups whole-kernel corn; ⅓ cup red onion; ¼ cup fresh cilantro leaves; ½ tsp ground cumin; ½ tsp salt; 1 Jalapeno; 1 lime

How To Make Roasted Portobello Tacos

Cook up this unique Mexican tacos recipe for dinner tonight! It’s loaded with delicious Portobello mushrooms and comes with corn dressing for a hearty bite.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

For Roasted Portobello Taco:

3portobello caps,large, stems removed
1tbspolive oil
salt and pepper
10Old El Paso Small Flour Tortillas,pieces, 1 package
1avocado,large, ripe, peeled, pitted and sliced
½cupfresh cilantro leaves,chopped
½cupcotija cheese,crumbled

For Corn Salsa:

1½cupswhole-kernel corn
⅓cupred onion,finely-diced
¼cupfresh cilantro leaves,chopped
½tspground cumin
½tspsalt
1jalapeño,seeded and finely-diced
1lime,juicec, about 2 tbsp

Instructions

Roasted Portobello Tacos:

Heat the oven to 400 degrees F.
Line a large baking pan with parchment paper.
Slice the Portobello mushroom caps into long, thin strips.
Place in a medium mixing bowl along with the olive oil, and gently toss until the mushrooms are evenly coated with the oil.
Lay the mushroom strips out in an even layer on the prepared baking sheet, and sprinkle evenly with a few generous pinches of salt and pepper.
Bake for 12 minutes, until the mushrooms are cooked through and soft. Remove and set aside.
Rinse out the mixing bowl.

Corn Salsa:

Toss the corn, red onion, cilantro, cumin, salt, jalapeno, and lime together in a bowl until combined. Set aside.
Heat a large sauté pan over medium-high heat until hot.
Place a single tortilla flat in the pan and let it cook for 10 to 20 seconds per side, or until the tortilla begins to brown and bubble.
Transfer the tortilla to a separate plate, and repeat with the remaining tortillas.

To Assemble:

Place 2 to 3 mushroom slices in the center of a tortilla, followed by 1 to 2 slices of avocado, a large spoonful of corn salsa, then sprinkle with fresh cilantro and cheese.
Serve immediately, and enjoy!