Ready in 45 minutes
A couple of these tasty tacos and a sliced tomato make a terrific light lunch. They're full of healthy fresh ingredients and low in fat.
"I followed another reviewer's suggestion (chili powder) and I agree. A keeper! "- linengirl
96 people want to try | 77 have favorited
1. Prepare all ingredients before you begin cooking. In a large skillet on medium heat, heat Olive Oil until it runs freely when the skillet is tilted. Add sliced Onion and Pepper, saute until they soften and begin to brown. Seaon with Garlic Salt while cooking.
2. Nestle Portabella Mushroom slices into the Onion and Pepper mixture. Cook on each side until mushrooms begin to brown. Remove skillet contents to a warm plate. Wipe out skillet.
3. For each Tortilla, lightly spritz the skillet with Cooking Spray. Warm Tortillas on both sides until brown spots appear.
4. Load each Tortilla equally with Onion, Pepper, Portabella Mushrooms and Avocado, fold and serve while hot.
My wife dislikes pepper, so she gets her tacos as prepared. I like mine pretty zingy, so I add Jalapeno Pepper slices, or Hot Chunky Salsa, or Cholula Mexican Hot Sauce to mine after they're built. Sometimes I squeeze a lilttle Lime Juice onto the assembled tacos before serving.
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linengirl 1 year agoI followed another reviewer's suggestion (chili powder) and I agree. A keeper!
Austinbv 2 years agoAwesome, I assed chili powder to the mix, and goat cheese on the taco. A+