Tacos are one of those dinners that are so easy to throw together. A lot of times we use a combination of leftovers and various veggies we have in the fridge. Tonight’s simple, delicious tacos featured sauteed baby portobello mushrooms, bell peppers, and onions in yummy corn tortillas. We topped them with avocado, mango salsa, and extra cilantro.
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Mushroom & Bell Pepper Fajita Tacos
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Loading...Ingredients
- 6 corn tortillas
- 2 whole bell peppers (red, orange, or yellow)
- 1/2 medium onion (approximately 1 cup chopped or 160 grams)
- 8 ounces baby bella mushrooms
- 2 tablespoons olive oil
- 2-3 cloves of garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Instructions
Heat 1 tablespoon of olive oil in a large frying pan over medium/medium-high heat.
Slice bell peppers and onions into thin strips. Add to hot pan.
Saute for 5 minutes.
While the peppers and onions are cooking, quarter the baby Bella mushrooms. Add to pan along with 1 additional tablespoon of oil.
Add minced garlic cloves and then sprinkle the vegetables with chili powder, smoked paprika, cumin, and salt.
Cook for about 5 more minutes and then remove from heat.
In another frying pan, warm the corn tortillas over medium heat. If you want to crisp them up a bit, place a couple drops of olive oil in the pan before adding the tortillas.
Assemble your tacos and enjoy!
Nutrition
-
Serving Size: 2 tacos
-
260 Calories
-
34g Carbohydrates
-
11g Fat
-
5g Fiber
-
8g Protein
-
1.2g Saturated fat
-
12g Sugar
Notes
- You can swap flour tortillas if you want, but I highly recommend corn tortillas.
- Top with lettuce, tomato, cilantro, salsa, avocado... the possibilities are endless.
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