Portobello Tacos

What to Put on the Table With Portobello Tacos

• Lime wedges
• A bowl of black beans
• Sliced radishes

How to Cook Portobello Tacos

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1. Heat the oil in a large frying pan over medium-high heat. Add the mushrooms in a single layer, in two batches if needed, and cook for 3 minutes without moving them, until browned underneath.

   Mark done Start 3 min timer

2. Stir and cook for 4 minutes more, until the water has gone and the mushrooms are dark and tender. Add the chilli powder, cumin, paprika, garlic powder and salt and cook for 1 minute. Stir in half the lime juice.

   Mark done Start 4 min timer

3. Toss the cabbage with the rest of the lime juice and a pinch of salt. Warm the tortillas in a dry pan for 20 seconds on each side.

   Mark done

4. Fill the tortillas with the mushrooms, cabbage, avocado, tomatoes, red onion and cilantro.

   Mark done

Notes From the Method

Do not crowd the pan; cook the mushrooms in two batches so they brown.

If the mushrooms stick, let them be for another minute; they release when browned.

Wrap the warm tortillas in a clean towel to keep them soft.

Swaps and Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Keeping What's Left

Keeps in the fridge for up to 3 days, without the tortillas and avocado.

Common Questions

Portobello Tacos Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.