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Portobello Mushroom Tacos with Jalapeño Crema

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Portobello Mushroom Tacos with Jalapeño Crema are a vibrant, flavorful dish that transforms simple ingredients into a delightful culinary experience. These tacos feature meaty portobello mushrooms sautéed to perfection and topped with a creamy, spicy jalapeño crema. Perfect for Taco Tuesdays or casual weeknight dinners, they promise to tantalize your taste buds and impress your guests with their colorful presentation and bold flavors.

Ingredients

Scale
  • 2 large Portobello mushrooms (sliced)
  • 4 soft corn tortillas
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sour cream
  • 1 fresh jalapeño (seeds removed and chopped)
  • 1 tbsp lime juice
  • Salt to taste

Instructions

  1. Clean the portobello mushrooms under running water and slice them into thick strips.
  2. In a bowl, mix olive oil, garlic powder, salt, and pepper. Toss in the sliced mushrooms until well coated.
  3. Heat a skillet over medium-high heat and sauté the marinated mushrooms for about 5-7 minutes until browned and tender.
  4. In another bowl, blend sour cream, chopped jalapeño, lime juice, and salt until smooth.
  5. Warm tortillas in a skillet or microwave. Fill each tortilla with sautéed mushrooms and drizzle with jalapeño crema.
  6. Serve immediately, garnished with fresh cilantro if desired.

Nutrition

Keywords: For added texture, incorporate black beans or corn into the filling. Adjust the number of jalapeños according to your preferred spice level. Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet.

Find it online: https://flavorinside.com/flavorful-portobello-mushroom-tacos-with-jalapeno-crema/