Sadly, I don’t have pictures, but this impromptu recipe is completely worth sharing. Due to my new diet, it’s become hard to fine healthy alternatives to my favorite staples; one of which being tacos. Normally, when I’ve overdone myself on meat for the week, I switch to some hearty portobello mushrooms. So for the tacos, it was a natural selection. It’s insanely easy and completely healthy.
Portobello Mushroom Tacos (This recipe is for one person)
organic portobello mushrooms (1 1/2 per person)
one medium tomato
organic sour cream
organic mozzarella cheese
Texas Caviar (recipe at the bottom of post)
taco shells
olive oil
salt
garlic powder
Heat up a pan with 1/2 tablespoon of olive oil. Wash off the mushroom and slice them. Place them evenly spaced out in the pan and swirl a bit to coat the mushrooms in olive oil. Season them with salt and garlic powder. Dice the tomato. Heat up the shells however you like: microwave or pan on the stove. Flip the mushrooms to ensure thorough cooking. Assemble the tacos in whatever way you choose with the mushrooms, mozzarella cheese, sour cream, tomatoes and Texas caviar. Seriously, that’s it. Enjoy an incredibly healthy alternative to a delicious dinner staple!
Texas Caviar
2 cans of Shoepeg Corn
2 cans of Rotel
2 cans of field peas with snaps
1 can of diced tomatoes
1 bottle of Zesty Italian dressing
Drain all the cans of their fluid. Dump in a large mixing bowl. Empty the bottle of Zesty Italian. Refrigerate over night. Tah-dah!
