Roasted Portobello Mushroom Tacos with Creamy Slaw and Crispy Shallots
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Ingredients & Equipment
What we send
- 1 clovegarlic
- 4portobello mushrooms
- 1/8 ouncefresh cilantro
- 6corn tortillas
- 3 tablespoonsmayonnaise
- 3 tablespoonsreduced-fat sour cream
- 1/2 teaspoonground cumin
- 1/4 teaspoonground coriander
- 1/4 teaspoonsmoked paprika
- 1 1/2 cupshredded red cabbage
- 1 1/2 cupshredded carrots
What You’ll Need
- olive oil
- canola oil
- kosher salt
- black pepper
- baking sheet
- aluminum foil
- 12" large pan
Prepare IngredientsPreheat oven to 425°F. Halve lime. Peel shallots and thinly slice into rings. Mince garlic. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices, discarding stems. Rinse cilantro and roughly chop leaves, discarding stems. Rinse scallions, trim and discard roots, and thinly slice.
Roast MushroomsOn a baking sheet, toss mushrooms with spice mix, 1½ tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Arrange in a single layer, transfer to oven, and roast until lightly browned and tender, about 15 minutes.
Warm TortillasStack tortillas, wrap in foil, and place in oven to warm until ready to use.
Make SlawWhile mushrooms roast, whisk together mayonnaise, sour cream, garlic, juice of 1 lime, and cilantro in a large bowl until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add slaw mix and scallions and toss to coat.
Fry ShallotsHeat 3 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add shallots in a single layer and fry without moving until crisp on bottom, about 1 minute, then stir and continue cooking until crisp all over, about 2 minutes more. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
Plate TacosTop tortillas with roasted mushrooms. Add slaw and garnish with crispy shallots. Enjoy your killer taco night.