Description
These roasted mushroom tacos are topped with a crunchy cabbage slaw for a flavorful vegetarian meal that’s ready in no time!
Ingredients
Units
Scale
For the tacos:
- 16 oz cremini or shiitake mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 6 (small 6″) flour tortillas or corn tortillas
For the slaw:
- 1/2 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- Salt to taste
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Toss the sliced mushrooms with olive oil, thyme, garlic powder, and salt.
- Spread mushrooms evenly on the prepared baking sheet.
- Bake for 14-16 minutes until tender and browned. Season with additional salt, if needed.
- Meanwhile, mix cabbage, carrots, cilantro, lime juice, mayonnaise, and salt to make the slaw.
- Wrap the tortillas in a damp paper towel and microwave for 15 seconds. (This is optional but it helps soften the tortillas.)
- Divide the mushrooms between the tortillas and top with slaw. Enjoy!