Slow Cooker Spicy Asian Portobello Tacos with Sriracha Slaw

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Slow Cooker Spicy Asian Portobaello Tacos with Sriracha Slaw // www.tasty-yummies.com // @tastyyummies

I am super excited to share this simple but delicious recipe for these Slow Cooker Spicy Asian Portobello Tacos with Sriracha Slaw, nspired by the beautiful green cabbage in-season now.

I feel like cabbage has to be one of the most underrated vegetables of all time. I honestly feel like it gets a bad rap. Most people simply boil it or roast it, maybe they ferment it or add it to salad. I don’t feel like enough meals are centered around cabbage – it seems it’s usually an afterthought. In comes these Slow Cooker Spicy Asian Portobello Tacos with Sriracha Slaw.  This super easy to prepare meal is all about the cabbage! From the filling of the tacos, to the tasty slaw, we use the entire head!

Slow Cooker Spicy Asian Portobaello Tacos with Sriracha Slaw // www.tasty-yummies.com // @tastyyummies

6 Responses

  1. Gira says:

    Excuse my ignorance, but do you use the whole mushroom or just the cap?

  2. Gaby says:

    I have been on a taco kick lately, so I will definitely need to try these!!

  3. Ali Marienau says:

    I’m just curious… Since you eat gluten free, so you eat the tortillas (like in the picture) or do you do like a lettuce wrap? I love tortillas but am really not a fan of the paleo/grain-free ones with all the egg. I’ve been looking for an alternative but haven’t had much luck.

    • Liz says:

      Ali,
      That looks like a corn tortilla to me. Are you able to eat those? If your comment is any indication, you’ve cut grains entirely out of your diet so, in that case, corn tortillas wouldn’t work for you. I’ve seen recipes for raw wraps made from pureed veggies (most often carrot) and flax meal/seeds. The recipes call for a dehydrator, but I made a version once using the lowest temp on my oven (170) and a mix of flax and chia (as I’m not a fan of the way flax tastes). It can be a pain to keep checking on it (flipping, turning, rotating placement), plus, you can only fit two on one cookie sheet at a time so you can’t really “mass produce” them. They came out pretty good, though, very flexible and pliable, and I was pleasantly surprised by my success with them. So, they might be something you’d be interested in looking into further.

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