Description
20-minute vegetarian tacos with bell peppers and portobello mushrooms cooked in a savory citrus sauce. This is a great meatless meal to include in your weekly meal plan.
Ingredients
Units
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- 3 tablespoons coconut oil
- 8 ounces portobello mushrooms, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- Salt to taste
- 3 tablespoons Ponzu sauce lime flavor
- 1 teaspoon dried basil
- 1 teaspoon brown sugar
For the tacos:
- Tortillas
- Salsa of your choice (I used homemade salsa verde. Click here for the recipe.
- Fresh basil leaves (optional)
- Mexican-style four cheese (optional)
Instructions
- In a large nonstick skillet, heat up coconut oil over medium-high heat for 1 minute. Add mushrooms and bell peppers to the skillet. Add a pinch of salt. Sauté and cook until the vegetables start becoming tender, about 5 minutes.
- Add Ponzu sauce, dried basil and brown sugar. Stir slowly and let the sauce and spices to combine evenly. Remove from heat.
- Place the vegetables in the center of a tortilla, add a couple fresh basil leaves if using, drizzle with green salsa and cheese. (Omit the cheese if vegan.) Enjoy!
Nutrition
- Serving Size: 1
- Calories: 258
- Sugar: 7.8g
- Sodium: 694mg
- Fat: 21g
- Saturated Fat: 17.7g
- Carbohydrates: 18.1g
- Fiber: 2.6g
- Protein: 2.4g
- Cholesterol: 18.1g
