Portobello Mushroom Tacos @ What’s for Dinner?

Prep 20 min

Ingredients

1/3 cup canola oil,  3 Tbs. balsamic vinegar, 1 tsp. black pepper, 6 large portobello mushroom caps, 6 6-inch soft corn tortillas, 2 avocados, sliced, 2 cups chopped tomatoes, 3 cups shredded cabbage, Vegan sour cream.

Ingredients for 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.

How to:

• Preheat grill or grill pan to high heat.
• To make Marinade: combine canola oil, balsamic vinegar and pepper in small bowl.
• Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
• To make Salsa:  Purée all salsa ingredients in food processor 1 minute, or until smooth.
• Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
• 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.