Here’s a super easy taco recipe that is delicious and looks pretty impressive! This recipe makes 3-tacos, which for me is one serving…perhaps I should eat less, but for the sake of this post, that is one serving 🙂
- 1 portabello mushroom
- 2 TBSP olive oil
- 2 garlic cloves
- 1 quarter of a medium red onion
- 1/2 cup broccoli slaw
- 1/2 tsp ground cumin
- 1/2 tsp Crazy Jane’s Mixed-Up-Salt
- 1/2 cup of of baby spinach
- 1/2 TBSP balsamic vinegar
- 3 small tortillas (my brand calls them fajita size)
- shredded cheese
Next, throw in the diced garlic cloves and red onion. Cube your portobello mushroom and add it in after the garlic and onion has cooked for a minute or two. Keep mixing your ingredients throughout.
I like to increase my veggie intake when I can, so I added a handful of broccoli slaw, which is roughly a 1/2 cup.
Then add 1/2 tsp ground cumin, 1/2 tsp of Crazy Jane’s Mixed-Up-Salt, 1/2 TBSP Balsamic Vinegar. The baby spinach will cook pretty quickly so wait to add it until you feel the mushroom is just about done cooking. I don’t usually have to wait to add the spinach, but it’s something to keep in mind.
Reduce the heat as you wilt the spinach. In another skillet, spray some non stick cooking spray and put your tortillas in to heat them up. Remember to flip them!
Once your tortillas are toasty and your baby spinach is wilted, you are ready to assemble your tacos.
Each taco will get a third of the filling. Then spoon salsa and sprinkle shredded cheese over the taco before folding it in half.
Repeat the process until you have a plate full of delicious tacos!