The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices
Directions
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.
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.
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/