Ingredients Weight Measure
Portabella caps, halved and cut in 1/4" slices 6 ea.
Garlic, finely chopped 1 tsp.
Vegetable oil 2 tsp.
Onion, large, cut into 8 wedges 1 ea.
Red bell pepper, large, cut into 1/2" wide strips 1 ea.
Fresh jalapeño peppers, finely chopped 2 tsp.
Cilantro, finely chopped (optional) 1 Tbsp.
Lime juice 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 tsp. + as needed for salsa
Tortillas (6" size), warmed 6 ea.
Salsa, for garnish as needed
Lime wedges, for garnish as needed


  1. Heat a large skillet and sauté the portabella mushrooms and garlic. Cook and stir until mushrooms are tender, about 3 minutes; remove to bowl.
  2. Add oil, onions, red peppers and jalapeños. Cook and stir until tender, about 5 minutes.
  3. Return mushrooms to skillet and add the chopped cilantro, lime juice and TABASCO® Chipotle Pepper Sauce; heat until hot.
  4. Spoon an equal amount into the center of each tortilla; fold bottom and sides over the filling. Serve with TABASCO®-spiced salsa and lime wedges.

Yield: 6 servings