Chili-Lime Mushroom Tacos with Rice is wonderful on the grill or stove top. I like to cook the mushrooms and peppers in a cast iron pan on the grill to add a little smokiness. I can honestly say we do not miss the meat in this taco. The mushrooms are very flavorful and meaty. I found this recipe in my Taste of Home Healthy Cooking 2019 Annual Recipes Cookbook.
Grill or Stove Top
Recipe serves: 4
Serving size:
- 2 tacos
- 1/2 cup cooked rice
Total time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
olive oil
-
chili powder
-
ground cumin
-
crushed red pepper flakes
Grocery
-
4 - large portobello mushrooms
-
1 - sweet red pepper
-
1 - onion
-
1 - bulb of garlic
-
2 - limes
-
1 package corn tortillas 6 inches
-
1 pound bag long grain rice
-
1 bag shredded pepper jack cheese
Let's prep!
4 portobello mushrooms |
1 tablespoon olive oil |
1 medium onion |
1 medium red pepper |
2 garlic cloves |
1.5 teaspoons chili powder |
½ teaspoon salt |
½ teaspoon ground cumin |
¼ teaspoon crushed red pepper flakes |
1 teaspoon grated lime zest |
2 tablespoons lime juice |
8 corn tortillas |
1 cup shredded pepper jack cheese |
- Gather all of your ingredients and measuring tools
- Slice red pepper into strips and place in a large prep bowl
- Thinly slice 1 onion and place in bowl with red pepper
- Remove stems and gills from mushrooms if desired then slice in 1/2 inch strips. Place in same bowl as red pepper and onion.
- Add 1 tablespoon of olive oil to the peppers, onions, and mushrooms. Mix well; set aside
- Measure spices into a small prep bowl
- 1.5 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lime zest. Be sure not to get any of the white parts of the lime.
- 2 garlic cloves minced
- Juice the zested lime and measure 2 tablespoons into a prep bowl; set aside.
- Measure 1 cup of pepper jack cheese and place it in a serving bowl. I usually cover this bowl with plastic and stick it back into the refrigerator until I am ready to serve.
Let's cook!
- Complete the prep from the prep tab above.
- Start by getting 1 cup of long grain rice with 2 cups of water on to cook. Follow the rice package directions for cooking heat and time.
- Heat up the grill between 350° and 400°. If you are using a stove then medium high heat.
- Add the cast iron skillet to get it nice and hot. Then add the vegetables for 5-7 minutes until the mushrooms are tender.
- Stir in the seasonings and lime juice continue to cook for 1 minute. Remove from heat.
- Warm the tortillas.
- Place tortillas on the grill for 1 minute then turn and let cook for additional minute.
- We have a gas stove and prefer to warm the tortillas right on the grate over a medium – low flame. Be sure to turn them with tongs and not your fingers! Keep a close eye on your tortillas when warming them this way because you don’t want them to burn.
- Microwave for a few seconds.
- Andrew and I added the rice to the mushroom mixture before building our tacos and it is wonderful but you can leave it on the side if you prefer. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 3
