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Spidey Spicy Tacos

Spidey Spicy Tacos
33 Minutes Total time 25 Minutes Prep time 8 Minutes Cook Time 350 Calories 4 Servings



  1. Prepare outdoor grill for direct grilling over medium heat. Place cabbage, core side down, on a cutting board; cut 1 (¾-inch-thick) steak from center (reserve remaining cabbage for another use).
  2. Whisk seasoning, oil and ¼ teaspoon salt in a small bowl; brush over both sides of mushrooms and cabbage.
  3. Place mushrooms and cabbage on hot grill rack; cover and cook 8 minutes or until tender and grill marks appear, turning once. During last minute of cooking, place tortillas on hot grill rack; cover and cook 1 minute or until grill marks appear, turning once. Transfer mushrooms and cabbage to a cutting board; cool 5 minutes. Thinly slice mushrooms and cut cabbage into 1½-inch pieces.
  4. Mash avocado, lime juice, garlic and remaining ½ teaspoon salt with a fork in a small bowl. Makes about 2/3 cup.
  5. Serve mushrooms and cabbage in tortillas topped with lettuce, carrots, pepitas, onion, cilantro, avocado mixture and sour cream, if desired. Makes 8 tacos.

Tips & tricks

Thinly slice remaining cabbage and use in your favorite coleslaw recipe or use in the DOLE® Green with Rage Pulled Chicken Grilled Zucchini Boats recipe.

Vegetarian Gluten-free Vegan Mains Marvel

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Spicy Banana Dip 10 Minutes Spicy Mary 15 Minutes Spider Cluster 20 Minutes


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