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Festive Portabella Tacos

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



Quick and easy


Prep Time:

5 minutes

Cook Time:

8 minutes


6 servings


4  large  portabella mushrooms

1/4  c.  extra light olive oil

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

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

1  pouch (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

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


Wipe 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.

Heat 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.

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

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