1 tablespoon vegetable oil
1 medium red onion, sliced
3 cups large fresh portabella mushrooms, sliced, cut in half, stems removed
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 tablespoons water
8 old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
Toppings, as desired
1/2 cup guacamole
1/2 cup sour cream
3/4 cup crumbled queso fresco cheese/or cheddar
1/2 tomatoes finely cut
1) In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat.
2) Spoon filling on tortillas. Add toppings. Roll up tortillas.