Portobello Mushroom and Cubanelle Pepper Tacos
Prep time
Cook time
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A fusion take on a Mexican favorite these vegan tacos will satisfy even the carnivores at your table.
Recipe type: Lunch, Dinner, Gluten-Free, Vegan
Cuisine: Mexican, Fusion, Vegan
Serves: 2
  • 2 large portobello mushrooms, sliced into strips
  • 3 cubanelle peppers, sliced into strips (or sub with a medium spicy pepper of choice)
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • olive oil
  • sea salt and ground black pepper, to taste
  • corn tortillas
  1. Heat the oil and saute the onions until soft. Next add the garlic, mushrooms, pepper, salt and black pepper. Cook until the mushrooms and cubanelle have reached your desired tenderness.
  2. Warm the tortillas and top with the vegetables, jalapeno and avocados. Enjoy!
Recipe by Mexican Made Meatless™ at https://mexicanmademeatless.com/portobello-mushroom-and-cubanelle-pepper-tacos-a-vegan-take-on-a-mexican-favorite/