In this delicious family-friendly recipe, earthy Portabella mushrooms are seasoned with lemon pepper, apple cider vinegar and paprika before being wrapped up in soft corn tortillas. Your kiddos will love customizing these tacos with their favorite combos of cabbage, cilantro, onion, avocado and salsa. Plus, this vegetable recipe is healthy and meat-free! Great delicious, no-fuss kids food.
2 tablespoons olive oil
4 portabella mushrooms, cleaned & diced
1 tablespoon salt
2 teaspoons lemon pepper
1 tablespoon dried onion
1 tablespoon garlic powder
2 teaspoons paprika
1 tablespoon lemon juice or 1 tablespoon apple cider vinegar
8 corn tortillas
1/4 cup cabbage*, shredded
2 tablespoons cilantro*, diced
1/2 onion*, sliced
1 avocado*, sliced
1/4 cup salsa*
Adult: Preheat an oven to 400 degrees.
Together: Place the olive oil in a large sauté pan on the stove over medium-high heat. Add the diced portabellas and season with the salt, lemon pepper, dried onion, garlic powder and paprika. Stir until well combined and cook for about 5 minutes, or until the portabellas are tender.
Kid: Add the lemon juice or cider vinegar to the pan and stir to combine.
Adult: Run a bit of water over the tortillas and place them in the oven for about 2 minutes, or until the tortillas are warm and soft.
Together: Place portions of the paprika portabella mixture into each warmed tortilla. Top with cabbage, cilantro, onion, avocado and salsa, if using. Serve 2 tacos per person and enjoy!
This recipe comes to us from Sarah of Speech Foodie.
We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!
Featured image by Leadership Programs via Flickr