Portobello Tacos

Serving Size: 10

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These tacos are made with Portobello mushrooms instead of tortillas for added nutrition and flavor! Not only do these turkey tacos have all the traditional toppings but also a dollop of homemade guacamole. Note: This recipe requires 2 baking sheets for 7-10 servings.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook12

Hands-Off Cook15

Passive0

Total Time42

Recipe Serving Size10

Cooking Tools Required

Baking sheet

Ingredients

10 Portobello mushroom
1 onion small, chopped
1 ¼ pound 85% lean ground turkey
2 red chili pepper small, diced, more or less to taste
3 clove garlic minced
1 tablespoon avocado oil
2 tablespoon taco seasoning more or less to taste
1 teaspoon Kosher salt

For the toppings:

½ cup fresh cilantro chopped
4 stalk green onion thinly sliced
3/4 cup cherry tomato sliced
2/3 cup Kalamata olive sliced

For the guacamole:

2 avocado large
1 lime
1 teaspoon Kosher salt

Instructions

Preheat oven to 400 degrees F.
In a large saute pan set over medium heat, add the avocado oil and when hot add the onions.
Remove stems from mushrooms and finely chop. Add to the pan with the onions and saute until onions are translucent, about 5 minutes.
Add the ground turkey, chili pepper, taco seasoning, and salt. Cook until turkey is no longer pink, about 7 minutes.
Meanwhile arrange mushrooms tops down on a baking sheet and bake for 10 minutes, then flip over and bake for another 10 minutes.
To make the guacamole, mash the avocado with the salt and lime.
To assemble tacos, spoon ground turkey into mushroom caps. Top with guacamole, tomatoes, olives, green onions, and cilantro.

Reheating Instructions

Heat in the oven at 350 degrees for 15 minutes, or in the microwave on medium power until heated through.

Nutrition