These savory portobello mushrooms are perfect for tacos, paired with arugula, pico de gallo, and 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.