Festive Portabella Tacos

Prep Time:
5 minutes
Cook Time:
8 minutes
6 servings

My H-E-B Texas Life Magazine, September 2010


4largeportabella mushrooms,

1/4c.extra light olive oil,

1/2tsp.H-E-B Texas Originals Chicken Fajita Seasoning,

1pkg. (12 ct.)H-E-B White Corn Tortillas,

1pouch (16 oz.)H-E-B Fresher Lasting Salsa, your favorite flavor,

1 container (12 oz.)H-E-B Ready, Fresh, Go! Pico de Gallo, your favorite heat,

1container (7 oz.) H-E-B Fresher Lasting Chunky Guacamole, your favorite heat,


1Wipe mushrooms with a slightly damp paper towel. Remove stems and save for soup or making stock if desired. Slice portabellas into 1/4- to 1/8-inch thick strips, toss strips in olive oil and set aside in a shallow dish.

2Heat a large heavy-bottom skillet over medium heat for 3 minutes. Add sliced portabellas and stir-fry gently until tender (about 5 minutes). Add 1 more tablespoon of olive oil if desired. Season tender portabellas with fajita seasoning and continue cooking for 3 more minutes.

3Serve portabellas in warm corn tortillas. Garnish with your favorite H-E-B salsa, pico de gallo or guacamole if desired.

Nutritional Information

Serving size: 2, Calories: 210, Total Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 110mg, Carbohydrates: 2g, Dietary Fiber: 2g, Sugar: 1g, Protein: 4g

Copyright 2001-2015, H-E-B