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
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)
Preparation
1. 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.
2. Add Ponzu sauce, dried basil and brown sugar. Stir slowly and let the sauce and spices to combine evenly. Remove from heat.
3. 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!
Credit: Foodista