¼ cup
fresh lime juice, (from 1 to 2 medium limes)
1 ½ pounds
portobello mushrooms, cut into thick ½-inch slices
1
small red onion, halved and cut into ½-inch-thick slices
1
red bell pepper, cut into ½-inch-thick strips
1
orange bell pepper, cut into ½-inch-thick strips
1
yellow bell pepper, cut into ½-inch-thick strips
For serving (optional)
12 (6-inch)
tortillas, warmed
Salsa or hot sauce
Guacamole
Fresh cilantro leaves
Lime wedges
Ingredients
¼ cup
Taco Seasoning, homemade or store bought
2 tablespoons
extra-virgin olive oil
¼ cup
fresh lime juice, (from 1 to 2 medium limes)
1 ½ pounds
portobello mushrooms, cut into thick ½-inch slices
1
small red onion, halved and cut into ½-inch-thick slices
1
red bell pepper, cut into ½-inch-thick strips
1
orange bell pepper, cut into ½-inch-thick strips
1
yellow bell pepper, cut into ½-inch-thick strips
For serving (optional)
12 (6-inch)
tortillas, warmed
Salsa or hot sauce
Guacamole
Fresh cilantro leaves
Lime wedges
Method
Preheat the oven to 450°F with a rack in the center position.
In a large bowl, combine the taco seasoning, olive oil, and lime juice.
Add the portobello mushrooms to the bowl and toss until evenly coated.
Spread the mushrooms, onion, and bell peppers on a rimmed sheet pan. Bake for 20 minutes. If desired, turn the oven to broil and cook for 3 more minutes, or until the peppers are lightly charred.
Serve with warm tortillas, salsa, guacamole, fresh cilantro and limes wedges, if using.
