Ingredients
1
cup shredded red cabbage
2
tablespoons lime juice
1
tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1
tablespoon sour cream
1/8
teaspoon salt
8
taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
1
tablespoon olive oil
4
portabella mushroom caps, cut into 1/4-inch slices
1/2
medium onion, cut into 1/4-inch slices
1
teaspoon chili powder
1/2
teaspoon Montreal steak grill seasoning
1
avocado, pitted, peeled and sliced
Preparation
In small bowl, mix all slaw ingredients; set aside.
Heat taco shells as directed on box.
Meanwhile, in large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown. Add onion; cook 2 to 3 minutes longer. Stir in chili powder and grill seasoning.
To serve, spoon mushroom mixture into warmed taco shells; top with avocado slices and spicy cabbage slaw.
