BBQ Pulled Portobello Tacos with Spicy Mustard Coleslaw
These portobello tacos are easy to make, full of sweet BBQ flavor, and ready in under 30 minutes!
Servings: 4 servings
Calories: 243kcal
Ingredients
BBQ Pulled Portobello Tacos
- 4 portobello mushroom caps
- 1 teaspoon oil
- ½ cup Sweet & Spicy Barbecue Sauce
- 8 corn tortillas (6 inch)
Spicy Mustard Coleslaw
- 2 cups coleslaw mix
- 2 tablespoons spicy brown mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar (optional)
- 1 teaspoon hot sauce
- ¼ cup pumpkin seeds, plus more for topping
Instructions
- Slice portobello mushroom caps into pointer finger width slices. Heat oil in a pan over medium heat, then add sliced portobello mushrooms. Cook for 5 minutes, until softened.
- Add the barbecue sauce to the mushrooms. Bring the sauce to a simmer, cooking for another 5-10 minutes. The mushrooms will absorb the BBQ flavor. Cook the mushrooms longer (up to 30 minutes) for a stronger BBQ infused flavor.
- While the mushrooms are cooking, prepare the coleslaw. Add all coleslaw ingredients to a small bowl, except the coleslaw mix. Stir to combine. Drizzle the sauce over the coleslaw mix, tossing to combine.
- Prepare corn tortillas by heating them in an unoiled pan over medium high heat. Flip after they are lightly browned and starting to puff (about one minute).
- Divide the BBQ pulled portobellos and spicy mustard coleslaw evenly between the 8 corn tortillas. Top with additional pumpkin seeds and optional toppings, such as avocado, diced tomatoes and onions, and cilantro. Enjoy!
Nutrition
Calories: 243kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Sodium: 516mg | Potassium: 587mg | Fiber: 6g | Sugar: 16g | Vitamin A: 115IU | Vitamin C: 13.8mg | Calcium: 75mg | Iron: 1.8mg