A perfect taco dish comes together with savory portobello tacos topped with spicy pico de gallo, creamy cilantro avocado lime sauce, with a side of delicious Spanish quinoa.
Savory Portobello Tacos With A Side of Quinoa
In light of Cinco De Mayo, spring, and summer well on its way, we decided to whip up a different kind of Mexican dish, we love our burrito bowls, but we wanted to switch it up.
We love going out for Mexican and tacos but are always disappointed by the sides, and honestly, we don’t know 100% what’s in our food, so we though, why not make it ourselves.
These portobello tacos were to die for.
Mushrooms are great to cook with, if you do it right, because they really soak up whatever they’re being cooked in (like our garlic butter mushrooms) and take in all the flavor.
This makes them a great replacement for anyone cutting out meat or going meat-free. They’re juicy and delicious and definitely satisfy!
Combined with the fresh, crisp arugula, spicy pico de gallo, and the cilantro avocado lime sauce – which yes, we’re still obsessed with – it was literally a perfect combination.
Honestly, I don’t think we’ll ever not be obsessed with that sauce because it’s just that good.
The Spanish quinoa was light and simple.
We actually meant to buy rice, to make the real “Spanish rice” but when we got back home from the grocery store, we realized we forgot it.
But I guess you could say it was meant to be because we substituted quinoa instead, which we also love, and it was awesome.
The red pepper, tomatoes, spices complimented the rather bland quinoa very well. It was just the right amount of sweet, but still savory and spicy enough for Mexican cuisine.
With a side of tortilla chips and extra pico de gallo, this recipe is perfect for Cinco De Mayo celebrations, or any Spring and Summer celebration!
These savory portobello mushrooms are perfect for tacos, paired with arugula, pico de gallo, and cilantro avocado lime sauce.
- 4 flour taco shells
- 1 package sliced portobello mushrooms
- 2 tbsp olive oil
- 1 cup arugula
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp garlic salt
- pico de gallo
- cilantro avocado lime sauce
In a large fry pan, prepare on low to medium heat with olive oil
Lay washed portobello slices out evenly over pan
Coat with paprika, cumin, chili powder, and garlic salt
Stir to coat more evenly
Let cook for about 8-10 minutes, stirring occassionally
On warm flour tortilla shells, add arugula, cooked portobellos, cilantro avocado lime sauce, and pico de gallo.
Toppings are optional, but were fantastic together we highly recommend not changing anything.
A healthy and nutrient packed spin on the traditional side of Spanish rice.
- 1/2 cup quinoa
- 1 cup water
- 1 tbsp olive oil
- 10 oz canned tomatoes with chiles mild, low-sodium, organic
- 1 red pepper diced
- 2 tbsp paprika
- 2 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp garlic salt
In a small sauce pan, add quinoa and water, bringing to a boil
Once boiling, reduce heat to low, and cover for 15 minutes
In a separate fry pan with olive oil, bring to medium heat
Add red pepper, stir, and cook for 5 minutes
Add canned tomatoes and chiles, stirring occasionally
Once the quinoa is cooked, add to the fry pan with peppers and tomatoes
Add spices, stirring to coat, and cook for another 2-3 minutes
Add pinto or black beans if desired