May 17, 2016 1 min read
This is such an easy and inexpensive meal that is QUICK! I eat this at least once per week. It is great for lunch OR dinner. It’s Vegan and Gluten Free!
3 cups chopped portabello mushrooms
1 cup chopped purple cabbage
12-16 corn tortillas ( I use trader joes brand)
1 teaspoon maple syrup
1 lime juiced
Olive Oil or Coconut Oil
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
salt and pepper to taste
*Add chopped cabbage, maple syrup, cilantro and lime juice in a bowl and stir. Set to side.
*Drizzle some olive oil in a large skillet on medium heat. Add mushrooms. Saute for about 6 minutes. Then sprinkle garlic powder and cayenne ( to your liking and turn off heat.
*In another large skillet, add a drizzle of olive oil to each taco and brush to lightly coat taco. Add to skillet over medium heat and cook for 2-3 minutes on each side.
Remove tacos and fill. First add a slice of avocado, then add a large spoon full of mushrooms and top with a teaspoon of cabbage mix. Add salt and pepper to taste. YUM.