Cooking and Meal Prep Recipes Poblano Portabella Mushroom Tacos By Kaleigh McMordie, MCN, RDN, LD Kaleigh McMordie, MCN, RDN, LD Facebook LinkedIn Twitter Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition. Learn about our editorial process Updated on September 20, 2019 Print Kaleigh McMordie, MCN, RDN (4 ratings) Total Time: 30 min Prep Time: 10 min Cook Time: 20 min Servings: 4 (2 tacos each) Nutrition Highlights (per serving) 251 calories 13g fat 28g carbs 8g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 (2 tacos each) Amount per serving Calories 251 % Daily Value* Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 13mg 4% Sodium 114mg 5% Total Carbohydrate 28g 10% Dietary Fiber 6g 21% Total Sugars 3g Includes 0g Added Sugars 0% Protein 8g Vitamin D 4mcg 20% Calcium 156mg 12% Iron 1mg 6% Potassium 477mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. We all know that we should eat more vegetables. Vegetables are great sources of potassium and magnesium, which naturally help lower your blood pressure, as well as fiber, which keeps you fuller longer and aids digestion. The same old salads and carrot sticks can get boring quickly, so spice things up to make you want to eat veggies. Get an extra serving of vegetables on Taco Tuesday with these delicious poblano portabella mushroom tacos. Made with meaty portabella mushrooms, spicy poblano peppers, and savory onions, these tacos are so loaded with flavor, you won't even notice that they are vegetarian.But the best part is that these tacos come together quickly, for an easy meal you can make on weeknights. Served on whole grain corn tortillas, they're also naturally gluten-free. Heat up a can of low sodium black beans on the side for added protein and a complete meal. 16 Healthy Tailgate Snack Ideas Ingredients 2 large portabella mushroom caps 1 poblano pepper 1 small yellow onion 2 teaspoons olive oil 1/4 tsp garlic powder 1/4 tsp freshly cracked black pepper 1/4 tsp cumin 1/4 tsp chili powder 8 corn tortillas, warmed 1 small avocado, sliced 1/2 cup monterey jack cheese, shredded 1/4 cup fresh cilantro leaves Preparation Wash and slice portabella caps into 1/2-inch slices. Remove seeds and stem from poblano and slice. Slice onion. Heat oil in a large skillet over medium heat. Add poblanos and onions. Cook, stirring, about 5 minutes. Add mushroom slices. Sprinkle with garlic powder, pepper, cumin and chili powder. Continue to cook, stirring, until mushrooms are softened but still semi-firm. Heat tortillas over low heat. Serve tacos with sliced avocado, shredded cheese, and cilantro. Ingredient Variations and Substitutions If you cannot find poblano peppers, use a bell pepper instead. Leave out cheese to make these tacos vegan. Served on whole grain corn tortillas, these tacos are naturally gluten-free Cooking and Serving Tips Serve tacos with a side of black beans for extra protein. Make your favorite salsa or guacamole to pair with tacos. Rate this Recipe You've already rated this recipe. Thanks for your rating! By Kaleigh McMordie, MCN, RDN, LD Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.