Mushroom and Onion Tacos
Per ServingMushroom and Onion Tacos |
||
|---|---|---|
| Makes: 6 | ||
| Serving Size: 1 taco | ||
| Calories | 100 | |
| Fat | 2.5 | g |
| Saturated Fat | 0.4 | g |
| Carbohydrate | 18 | g |
| Fiber | 2 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 70 | mg |
| Potassium | 275 | mg |
| Protein | 3 | g |
| Phosphorus | 135 | mg |
| Choices: Starch 1, Vegetable 1 | ||
- Makes: 6
- Serving Size: 1 taco
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
Ingredients
| 2 | tsp. | olive oil |
| 1/2 | large | red onion, thinly sliced |
| 1 | small | jalapeño pepper, seeded and minced |
| 3 | large | portobello mushrooms, stems removed, caps wiped clean, and thinly sliced |
| 6 | (6-inch-diameter) corn tortillas | |
| 2 | tsp. | hot or mild chili powder |
| 1 | tsp. | ground cumin |
| 1/2 | tsp. | dried oregano |
| 1/4 | tsp. | sugar |
| 1/8 | tsp. | cayenne pepper |
| 1/8 | tsp. | kosher salt |
| 1/8 | tsp. | ground black pepper |
| 2 | Tbsp. | water |
| 1 | cup | finely shredded green cabbage |
| 1/4 | cup | fat-free sour cream |
| 1 | Tbsp. | finely chopped cilantro |
Directions
- Preheat the oven to 350 degrees. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 3 minutes. Add the jalapeño pepper and sauté for 30 seconds. Add the mushrooms and sauté until they are soft.
- Meanwhile, wrap the corn tortillas in a square of aluminum foil and fold the edges to seal. Heat the tortillas in the oven for about 5 minutes, until warmed through.
- In a small prep bowl, combine the chili powder, cumin, oregano, sugar, cayenne pepper, salt, and black pepper. Add the spice mixture to the onion-mushroom mixture and sauté for 1 minute. Add the water and simmer on low heat for 1 minute.
- To serve, fill each warm tortilla with some of the onion-mushroom mixture. Divide the shredded cabbage, sour cream, and cilantro among the tacos.
