Mushroom and Onion Tacos
Per ServingMushroom and Onion Tacos |
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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 | jalapeƱo 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.