Grilled Portobello Tacos with Salsa Verde Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Marinade
1/3 cup canola oil
3 tbsp. balsamic vinegar
1 tsp. black pepper
Tacos
6 large Portobello mushroom caps
6, 6-inch soft corn tortillas
2 avovados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Vegan sour cream (optional
Salsa Verde
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper or poblano chile, roughly chopped
1 large bunch fresh cilantro, leaves only
1 medium onion, chopped
3 cloves garlic
3 tsp. organic sugar or agave nectar
1 1/4 tsp canola oil
1 tsp. pepper
1/2 tsp. salt
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Directions: |
Directions:1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
2. To make tacos: Brush mushrooms caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
3. To make Salsa Verde: puree all ingredients in food processor for 1 minutes, or until smooth. Pour salsa over mushrooms strips, and let stand for 5 to 10 minutes.
4. LIghtly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream if using. |
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Personal
Notes: |
Personal
Notes: Note: Tomatillos aren't something you may find in regular grocery stores, unless they have an above average foreign food section. If you cannot find any it is perfectly ok to use canned tomatoes, but for a spicy kick add a VERY small amount of chiles (from a can is exceptable).
It is also just as good to not soak the grilled mushrooms in the salsa verde. It does not make a difference if you serve the tacos in a make-your-own style.
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