Grilled Portobello Tacos with Salsa Verde Serves 6
Time: 30 minutes or fewer
Juicy, portobello mushrooms make these tacos a delicious part of your dinner.
⅓ cup olive oil
3 Tbs. balsamic vinegar
1 tsp. black pepper
6 large portobello mushroom caps (can be substituted with chicken if preferred)
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded lettuce
sour cream, optional
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
1 ¼ tsp. olive oil
1 tsp. pepper
½ tsp. salt
Directions: 1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos: 2. 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 Verde: 3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 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.