Portobello Mushroom Tacos with Orange Glaze
The simple orange-ginger glaze will take your plain portobello mushroom tacos to another level.
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Ingredients
For the glaze:
- 3 tablespoons orange marmalade
- 1 tablespoon soy sauce
- 1 inch piece ginger, peeled and grated*
- 1 small garlic clove, grated*
- ¾ teaspoon five-spice powder
For the slaw:
- 1 ½ cups shredded red cabbage
- 1 cup carrot matchstick
- ½ cucumber, julienned
- 3 scallions, sliced diagonally
Mushroom tacos:
- 1 tablespoon sesame oil
- 2 large Portobello mushrooms, stemmed and sliced into strips
- 1 teaspoon sesame seeds
- 8 corn or flour tortillas, store-bought or homemade warmed
- 1 lime cut into wedges, optional
Instructions
Make the glaze:
- In a small bowl, whisk together the orange marmalade, soy sauce, ginger, garlic, and five-spice powder. Set aside.
Mix the slaw:
- In a medium bowl, combine the cabbage, carrots, cucumber, and scallions. Set aside.
Cook the mushrooms:
- In a large skillet, heat the sesame oil over medium-high heat. Add the sliced mushrooms and cook, stirring, for 2 to 3 minutes.
- Once the mushroom slices have begun to soften and brown around the edges, pour the orange sauce into the pan and stir to combine. Reduce the heat to low and cook for 1 minute for the sauce. Stir in the sesame seeds, if using, and remove the pan from the heat.
- Warm your tortillas in the microwave, on the stove, or in the oven.
- To serve, place a bed of veggies on each tortilla, top with orange-glazed mushrooms, and squeeze a lime wedge on top.
Notes
You can use ¼ teaspoon ground ginger instead of fresh ginger. If you want to use garlic powder, substitute the clove for ¼ teaspoon of garlic powder.
Nutrition
Serving: 2 tacos | Calories: 231kcal | Carbohydrates: 43g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 213mg | Potassium: 552mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5848IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 2mg
