Portobello Mushroom Tacos with Chipotle Cashew Sauce

Juicy roasted portobello mushrooms and onions piled over warm tortillas and topped with creamy guacamole and spicy cashew cheese sauce. It's darn simple to make: roast the vegetables on a sheet pan, whiz up the sauce, and then assemble your tacos. The full-bodied flavor of the mushrooms won't make you miss the meat.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-4 days unassembled

Shopping List

4 to 6 small tortillas
2 portobello mushroom caps, thick sliced (8 ounces)
2 handfuls chopped romaine or iceberg
1/2 large red onion, sliced or diced (Note 1)
1 tablespoon low-sodium tamari
2 teaspoons olive oil or avocado oil
Chipotle Cashew Sauce, to taste
guacamole, to taste
salt and pepper, to taste

Instructions

Step 1: Prepare the Chipotle Cashew Sauce.
Step 2: Preheat the oven to 410°F. If needed, clean the mushrooms with a damp cloth. Toss the mushroom slices and onion with the tamari, oil, salt, and pepper. Spread the mushroom mixture on a lined baking sheet and roast for 15 to 20 minutes. Stir the vegetables halfway through the cooking time. Set aside.
Serve: Assembly time! Warm the tortillas until pliable using a dry skillet, over an open flame, or wrapped in damp paper towels in a microwave (only about 15 seconds in a microwave). Layer some lettuce over each taco, top with the warm mushroom mixture, and then add the dollops of guacamole and sauce. Enjoy.

Recipe Notes

Note 1: Don't like onions? Substitute with 1 sliced bell pepper.

Nutrition

Serves 2
Calories Per Serving: 241			DAILY VALUE %
Total Fat 11g	17%	Protein 8g	17%
Total Carbohydrate 32g	11%	Net Carbohydrate 25g
Fiber 7g	28%	Potassium 564mg	16%
Vitamin A	6%	Vitamin C	14%
Calcium	3%	Iron	13%

Nutritional information is for 1 serving, using 2 corn tortillas, with 2 tablespoons of guacamole and no sauce included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Juicy roasted portobello mushrooms and onions piled over warm tortillas and topped with creamy guacamole and spicy cashew cheese sauce. It's darn simple to make: roast the vegetables on a sheet pan, whiz up the sauce, and then assemble your tacos. The full-bodied flavor of the mushrooms won't make you miss the meat.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days unassembled

Shopping List

4 grain-free tortillas
2 portobello mushroom caps, thick sliced (8 ounces)
2 handfuls chopped romaine or iceberg
1/2 large red onion, sliced or diced (Note 1)
1 tablespoon low-sodium tamari
2 teaspoons olive oil or avocado oil
Cashew Pepper Sauce, to taste (or creamy-taco-sauce)
guacamole, to taste
salt and pepper, to taste

Instructions

Step 1: Prepare the Cashew Pepper Sauce (preferred) or Taco Sauce. Refrigerate until ready to use.
Step 2: Preheat the oven to 410°F. If needed, clean the mushrooms with a damp cloth. Toss the mushroom slices and onion with the tamari, oil, salt, and pepper. Spread the mushroom mixture on a lined baking sheet and roast for 15 to 20 minutes. Stir the vegetables halfway through the cooking time. Set aside.
Serve: Assembly time! Warm the tortillas until pliable using a dry skillet, over an open flame, or wrapped in damp paper towels in a microwave (only about 15 seconds in a microwave). Layer some lettuce over each taco, top with the warm mushroom mixture, and then add the dollops of guacamole and sauce. Enjoy.

Recipe Notes

Note 1: Don't like onions? Substitute with 1 sliced bell pepper.

Nutrition

Serves 2
Calories Per Serving: 263			DAILY VALUE %
Total Fat 12g	18%	Protein 6g	13%
Total Carbohydrate 37g	12%	Net Carbohydrate 28g
Fiber 9g	36%	Potassium 588mg	17%
Vitamin A	6%	Vitamin C	14%
Calcium	31%	Iron	4%

Nutritional information is for 1 serving, using 2 cassava tortillas, with 2 tablespoons of guacamole and no sauce included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Juicy roasted portobello mushrooms and onions piled over warm tortillas and topped with creamy guacamole and spicy cashew cheese sauce. It's darn simple to make: roast the vegetables on a sheet pan, whiz up the sauce, and then assemble your tacos. The full-bodied flavor of the mushrooms won't make you miss the meat.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-4 days unassembled

Shopping List

4 to 6 small low-carb tortillas
2 portobello mushroom caps, thick sliced (8 ounces)
2 handfuls chopped romaine or iceberg
1/2 large red onion, sliced or diced (Note 1)
1 tablespoon low-sodium tamari
2 teaspoons olive oil or avocado oil
Cashew Pepper Sauce, to taste (or creamy-taco-sauce)
guacamole, to taste
salt and pepper, to taste

Instructions

Step 1: Prepare the Cashew Pepper Sauce (preferred) or Taco Sauce. Refrigerate until ready to use.
Step 2: Preheat the oven to 410°F. If needed, clean the mushrooms with a damp cloth. Toss the mushroom slices and onion with the tamari, oil, salt, and pepper. Spread the mushroom mixture on a lined baking sheet and roast for 15 to 20 minutes. Stir the vegetables halfway through the cooking time. Set aside.
Serve: Assembly time! Warm the tortillas until pliable using a dry skillet, over an open flame, or wrapped in damp paper towels in a microwave (only about 15 seconds in a microwave). Layer some lettuce over each taco, top with the warm mushroom mixture, and then add the dollops of guacamole and sauce. Enjoy.

Recipe Notes

Note 1: Don't like onions? Substitute with 1 sliced bell pepper.

Nutrition

Serves 2
Calories Per Serving: 157			DAILY VALUE %
Total Fat 9g	13%	Protein 6g	13%
Total Carbohydrate 16g		Net Carbohydrate 9g
Fiber 7g	28%	Potassium 564mg	16%
Vitamin A	6%	Vitamin C	14%
Calcium	1%	Iron	7%

Nutritional information is for 1 serving, using 2 fresh jicama tortillas, with 2 tablespoons of guacamole and no sauce included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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