These are probably my all time favorite tacos. The portobello mushrooms have a rich meaty flavor/texture and the “slaw” is crunchy, creamy and tangy all at the same time. You can get all the ingredients at Trader Joe’s, and although there are a few steps – it’s not difficult. 🙂 I used Trader Joe’s version of “Middle Eastern Flatbread” for the “shell”, because it is a bit thicker than a tortilla and oh so soft. So many flavors and textures going on here to entertain your taste buds. Enjoy!

Ingredients
For the slaw:
2 cups shredded cabbage
1⁄4 cup cilantro, finely chopped
1 tablespoon green onion, finely chopped
1⁄4 cup sour cream
1⁄4 cup mayonnaise
3 tablespoons fresh lime juice
1⁄8 teaspoon cumin powder
Dash of garlic powder
Dash of cayenne pepper
Dash of paprika
Salt and black pepper to taste

For the portobello mushrooms:
2 tablespoons extra virgin olive oil
4 portobello mushrooms stems and gills removed, rinsed and sliced into thin strips
2 tablespoons soy sauce

For the bell peppers:
2 tablespoons extra virgin olive oil
11⁄2 cup onions, sliced into thin strips
2 bell peppers (I used red and yellow), sliced into thin strips
Salt to taste
1 tablespoon taco seasoning

Taco Shell & Garnish:
1 package of 6 Middle Eastern Flatbread, available at Trader Joes, or tortillas of choice
1 Roma tomato, diced into small pieces
2 avocados, cut into slices
1⁄2 cup grated cheese of choice – sharp cheddar, monterey jack, cotija, or pepper jack
2 tablespoons cilantro, finely chopped

Instructions
For the slaw:
1. Toss cabbage, cilantro, and green onion in a medium sized bowl, set aside.
2. In a small bowl stir together sour cream, mayonnaise, lime juice, cumin, garlic, cayenne, paprika, salt and pepper until well combined.
3. Add dressing by the spoonfuls folding and tossing until cabbage mixture is well coated (reserving leftover dressing for garnish) set aside.

For the portobello mushrooms:
1. Heat oil in large skillet over medium heat.
2. Add mushrooms, stir.
3. Cook stirring frequently until mushrooms release their juices and the liquid evaporates. (Roughly 8 to 10 min.)
4. Add soy sauce.
5. Cook for 1 minute, or until soy sauce is absorbed by mushrooms.
6. Remove from heat,

For the bell peppers:
1. Heat olive oil in a large skillet over medium-high heat,
2. Add onions, stir.
3. Cook stirring frequently for 5 minutes until onions are translucent and turning golden.
4. Add peppers, stir.
5. Add taco seasoning, stir.
6. Add salt, stir.
7. Cook stirring frequently for 7 to 10 minutes until peppers are tender.
8. Sprinkle with lime juice, stir.
9. Remove from heat.

Plate the tacos:
1. Place 1 flatbread on a plate.
2. Top with slaw.
3. Add 1⁄6 or 1⁄4 of the mushrooms on top of the slaw.
4. Add 1⁄6 or 1⁄4 of the bell pepper mixture on top of the mushrooms.
5. Garnish with tomatoes, avocado, cheese, cilantro and extra dressing if desired.
6. Enjoy! *feel free to heat the flatbread first over a hot skillet before making your taco if desired.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

  


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