Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking). This recipe serves about 6 tacos.
1/3 cup canola oil
3 Tbs. balsamic vinegar
1 tsp. black pepper
6 large portobello mushroom caps, sliced
1 large red bell pepper, sliced
1 small onion, sliced
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Vegan sour cream, optional
4 tomatillos, chopped
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
1. To make Marinade: combine all ingredients in small bowl.
2. To make Tacos: Toss sliced portobellos, peppers, and onion with marinade. Saute vegitable mixture to a soft doneness.
3. To make Salsa Verde: 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.
Add spanish rice and refried beans for a complete meal.