Portabella Tacos with Spicy Cabbage Slaw

Gluten Free
Health score
11%
Portabella Tacos with Spicy Cabbage Slaw
30 min.
4
310kcal

Suggestions


Are you ready to elevate your taco night with a delicious twist? Our Portabella Tacos with Spicy Cabbage Slaw are not only gluten-free but also packed with flavor and nutrition. In just 30 minutes, you can whip up a vibrant meal that serves four, making it perfect for a family dinner or a gathering with friends.

Imagine the rich, earthy taste of portabella mushrooms, perfectly sautéed to bring out their natural umami, combined with the crunch of taco shells that hold all the goodness together. The spicy cabbage slaw adds a zesty kick, thanks to the chipotle chiles and fresh lime juice, creating a delightful contrast to the savory mushrooms. Topped with creamy avocado slices, these tacos are a feast for both the eyes and the palate.

Whether you're looking for a satisfying starter, a light snack, or a unique appetizer, these Portabella Tacos are sure to impress. With a caloric breakdown that balances protein, fat, and carbs, you can indulge without the guilt. So gather your ingredients and get ready to enjoy a taco experience that’s not only delicious but also a celebration of fresh, wholesome flavors!

Ingredients

  • cup cabbage shredded red
  • tablespoons juice of lime 
  • tablespoon chipotles in adobo finely chopped (from 7-oz can)
  • tablespoon cream sour
  • 0.1 teaspoon salt 
  • 4.6 oz taco shells (12 Count)
  • tablespoon olive oil 
  •  portabello mushrooms cut into 1/4-inch slices
  • 0.5 medium onion cut into 1/4-inch slices
  • teaspoon chili powder 
  • 0.5 teaspoon steak seasoning 
  •  avocado pitted peeled sliced

Equipment

  • bowl
  • frying pan
  • grill

Directions

  1. In small bowl, mix all slaw ingredients; set aside.
  2. Heat taco shells as directed on box.
  3. Meanwhile, in large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown.
  4. Add onion; cook 2 to 3 minutes longer. Stir in chili powder and grill seasoning.
  5. To serve, spoon mushroom mixture into warmed taco shells; top with avocado slices and spicy cabbage slaw.

Nutrition Facts

Calories310kcal
Protein6.81%
Fat52.63%
Carbs40.56%

Properties

Glycemic Index
41.75
Glycemic Load
13.62
Inflammation Score
-7
Nutrition Score
15.932608612206%

Flavonoids

Cyanidin
46.85mg
Delphinidin
0.02mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Apigenin
0.02mg
Luteolin
0.03mg
Isorhamnetin
0.69mg
Kaempferol
0.09mg
Myricetin
0.05mg
Quercetin
2.91mg

Nutrients percent of daily need

Calories:309.9kcal
15.49%
Fat:19.01g
29.25%
Saturated Fat:4.25g
26.58%
Carbohydrates:32.97g
10.99%
Net Carbohydrates:25.02g
9.1%
Sugar:4.88g
5.42%
Cholesterol:1.77mg
0.59%
Sodium:205.39mg
8.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.53g
11.07%
Fiber:7.95g
31.81%
Vitamin B3:5.45mg
27.23%
Vitamin C:21.04mg
25.5%
Selenium:17.83µg
25.47%
Vitamin K:26.65µg
25.38%
Folate:94.75µg
23.69%
Phosphorus:208.73mg
20.87%
Manganese:0.41mg
20.72%
Potassium:722.96mg
20.66%
Vitamin B6:0.4mg
20.02%
Copper:0.39mg
19.57%
Vitamin B5:1.73mg
17.29%
Vitamin B2:0.23mg
13.59%
Vitamin E:2.04mg
13.57%
Magnesium:48.77mg
12.19%
Vitamin B1:0.18mg
11.91%
Vitamin A:504.95IU
10.1%
Zinc:1.41mg
9.4%
Iron:1.57mg
8.73%
Calcium:62.63mg
6.26%
Vitamin D:0.25µg
1.68%