Chili-Lime Mushroom Tacos

• 4 large portobello mushrooms (about 3/4 pound)
• 1 tablespoon olive oil
• 1 medium sweet red pepper, cut into strips
• 1 medium onion, halved and thinly sliced
• 2 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lime zest
• 2 tablespoons lime juice
• 8 corn tortillas (6 inches), warmed
• 1 cup shredded pepper jack cheese

1. Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
2. In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

portobello mushrooms, olive oil, sweet red pepper, onion, garlic, chili powder, salt, ground cumin, red pepper, lime zest, lime juice, corn tortillas, pepper

Taken from www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/ (may not work)