Portobello and Potato Tacos

Votes: 2
Rating: 5
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Prep Time20minutes
Cook Time25minutes
Passive Time5minutes
Nutrition Facts
Portobello and Potato Tacos
Amount Per Serving
Calories 128 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Sodium 383mg 16%
Potassium 198mg 6%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin A 6%
Vitamin C 31%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

I had a bag of fingerling potatoes and 3 Portobello mushrooms in my refrigerator and decided to get creative.

I love potatoes and usually end up eating them once every 2 weeks (but would honestly eat them every night if I could)!

Although my potato-of-choice is french fries, I try to opt for preparing healthier options.

This is a meal that comes together quickly and is great for leftovers. You can get 12 tacos out of this recipe and still have some of the Avocado Cream sauce to spare.

And, this start-to-finish recipe is ready in less than an hour!


Oven-Fried Potatoes


  • 24 oz. fingerling potatoes, thinly sliced
  • 1 1/2 Tbl. olive oil or olive oil spray
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cumin
  • 20 whole cilantro leaves, stem attached


  1. On a foil-lined baking sheet arrange potato slices in single layer.
  2. Drizzle (or spray) with olive oil and add salt, pepper and cumin.
  3. Arrange whole cilantro pieces on top of potatoes.
  4. Bake in 375 degree oven for approximately 20 minutes, or until fork-tender.

Pan-Seared Portobello Mushrooms


  • 6 oz. portobello mushrooms rinsed and sliced
  • 2 tsp. avocado oil
  • 1 tsp. garlic powder


  1. Heat oil in saute pan and add portobello mushrooms and garlic powder cooking over medium-high heat for 10 minutes, turning once.
  2. Set aside.

It's All About the Sauce


  • 3 large avocados
  • 1/2 cup fresh cilantro leaves
  • 1 large lime juiced
  • 1 tsp. salt
  • 1/2 cup Tofutti Vegan Sour Cream
  • 1 tsp. agave nectar
  • 1 tsp. hot sauce or more/less to taste


  1. In a food processor combine all ingredients and puree until smooth.

The Shells & Extras


  • 12 regular corn tortillas, heated
  • 2 large tomatoes diced
  • 2 oz. green cabbage shredded


  1. In a large saute pan, sprayed with cooking spray, heat tortillas lightly on each side.
  2. Remove from pan and cover each shell with about 1 Tbl. of Sauce.
  3. Top each shell with a small amount of shredded cabbage, thin layer of potatoes and a few slices of mushrooms.
  4. Add a few chopped tomatoes and a cilantro leaves.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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