Cabbage and Portobello Tacos
 
 
Author:
Ingredients
  • 2 tsp garlic, minced
  • 1 Tbs olive oil
  • 3 large portobello caps, sliced
  • 1 med onion, sliced
  • 2 med zucchinis, cut into matchsticks
  • 3 C red/purple cabbage, sliced
  • Corn taco shells
  • Seasonings: (mild)
  • 1 Tbs chili powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp sugar
  • ½ tsp salt
  • The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices
Directions
  1. Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.
  2. Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.
  3. Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/04/05/cabbage-and-portobello-tacos/