Tuesday, July 24, 2012

Taco Tuesday... Portabella mushroom and cheddar!

So it's been awhile since I've posted for Taco Tuesday, so I'm trying to get back in the groove.  So, I got a great deal on Portabella mushroom caps at the grocery store (A pack of 10 for only $3.50!). After making asian roasted mushrooms last night, I wanted to get creative with them again. Seeing as though I had all the ingredients for tacos, I figured I would give mushrooms a shot as a taco filling... and they were amazing! I sliced them thick so they kept their meaty texture and adding all of my toppings (lettuce, avocado, onions, cheese, salsa, and light sour cream... and dinner is served!

Remember that hard shells have been fried, so they are higher in fat, opt for soft shells to cut back on fats! I like La Tortilla low carb taco wraps... they are 50 calories a piece, but pack in 5 grams of protein and 7 grams of fiber! You can't beat that... grab 1 or 2 and fill with your lean protein and veggies and you have a balanced and healthy meal! 

Portobello Mushroom and Cheddar Tacos
Serves 4

4 portabella mushroom caps
1 Tbsp olive oil
1 tsp garlic powder, 1 tsp cumin, 1 tsp chili powder

8 small taco shells
1 tomato, diced
Salsa, light sour cream
shredded Cabot sharp cheddar

"Quick Guacamole"
1 avocado, diced*

1/2 cup chopped onion
1 tsp lime juice
1 tsp garlic powder
2 Tbsp chopped cilantro
salt and pepper, to taste
1. Preheat the oven to 350. Mix the olive oil and spices in a small bowl and brush on portabella mushrooms, cook them with the smooth side down for 15 minutes.
2. Remove from oven, cool for 2 minutes and slice into thick slices.
3. Mix and mash all ingredients for "Quick Guacamole" in a small bowl. Set aside.
4. Assemble your tacos, and enjoy! Serve with a side salad if desired.

Nutrition Facts: 2 Tacos with 100 calorie tortillas
431 calories, 43 g CHO, 18 g protein, 20 g fat (8 g sat), 7 g fiber, 500 mg Na

*How to dice an avocado

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