Adobo Glazed Portobello Tacos


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Meatless Monday collides with Taco Tuesday in these super satisfying veggie tacos. Filled with smoky-sweet mushrooms and all the fixings, they’re a fiesta for the mouth.

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Yields:
4

Total Time:
20 mins

  • 1/2

    small red onion, thinly sliced

  • 2 1/2 tbsp.

    fresh lime juice, divided 

  • Pinch of sugar

  • Kosher salt

  • 1

    jalapeño

  • 1

    avocado, halved and scooped

  • 1/4 c.

    cilantro leaves, finely chopped

  • 1/2 c.

    barbecue sauce

  • 1/2 tbsp.

    adobo sauce, plus 1 tsp chopped chipotle

  • 4

    portobello mushroom caps, gills removed

  • 3

    radishes, thinly sliced

  • 8

    corn tortillas, warmed

  • 1/4 c.

    cotija cheese

Directions

NUTRITIONAL INFORMATION (per serving): About 306 cal, 12 g fat (2.5 g sat), 7 g pro, 767 mg sodium, 46 g carb, 7 g fiber

Did you make this recipe? Comment below!

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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