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Roasted Portobello and Red Pepper Tacos

I made this last night after a girls trip to New York. And let me say we had a blast! Lots of shopping, eating, walking, talking and laughs! I have been blessed with a ton of great friends and 5 of my best friends went with me on this trip. It was so much fun to get all dressed up each night for our fancy dinners. We ate Italian, Authentic Chinese, some of the best steak in midtown, Japanese at the famous Nobu 57, where we had spicy martinis and were loud and having fun! One of my faves was The Meatball Shop in Chelsea, recommended by a friend who lives in the city. This seemed to be where all the locals went. So after having "Balls Benedict" at The Meatball Shop, a much needed healthy meal was in order when I got home to reel it back in! We ate like kings, shopped til we dropped, gave up sleep for fun and laughed like little girls.


After this trip I was feeling exhausted and ready for some healthy as well as declicous meals when I got home. I always say balance is key. Have fun. Enjoy life. Get back on track. This recipe is great on flavor, light on the stomach and definitely a healthy option. A great addition to your menu. Hope you enjoy!



  • 3 portobello mushrooms, sliced

  • 2 tsp dried oregano, divided

  • 1 tbsp balsamic vinegar + 3 tbsp water

  • 1 sweet red pepper, sliced

  • 1/2 red onion, sliced into 1/2 moons

  • 1 tbsp olive oil

  • salt & pepper

  • 3 Garlic Cloves

  • 4 (4-inch) soft tortillas (use brown rice tortillas for gluten-free option)

  • optional add-ins: sliced avocado, guacamole, shredded kale, salsa, cilantro, jalapenos


1. Preheat Oven to 425F
2. In an 8x8-inch square baking pan, combine the portobello mushrooms with 1 teaspoon of oregano, balsamic and water mixture, salt and pepper. Stir to coat.
3. In a 9x12-inch baking pan, combine the red pepper, onion, garlic cloves, remaining teaspoon of oregano, olive oil, salt and pepper. Stir to coat.
4. Bake both at 425F for 20 minutes. Stirring halfway and cook until vegetabels are cooked through and oinions start to caramelize.
5. If you are doing any add-ins, you can roast jalapenos with the veggies. Gives it a nice spice.
6. If adding kale, take about a cup of kale and drizzle a small amount of olive oil onto fresh kale and massage the oil into the kale by hand to soften it up. Then add as a filler when putting your taco together.
7. I highly recommend sliced avocado or homemade guacamole to this to give a good fat to this meal.
“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.” 1 Corinthians 6:19-20
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