Description
Portobello Tacos – The star of these easy vegan tacos is definitely the marinated portobello mushrooms! Add in the limed cabbage, guacamole and cilantro and you’re all set for Taco Night! So easy and seriously off the charts good.
Ingredients
Scale
- 2 large portobello mushrooms, cleaned
- 1/2 cup avocado oil
- 2 teaspoons chili powder
- 1 teaspoon unrefined sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- dash of cayenne pepper
- 1/2 a purple cabbage, shredded
- 6 limes
- 6 corn tortillas or grain-free tortillas for a paleo version
- 1 Avocado
- handful of cilantro
- hight-heat oil for frying
Instructions
- Start by slicing your cleaned mushrooms into 1/2 inch thick strips and place them in a gallon sized zip lock plastic bag.
- In a small bowl combine the 1/2 cup avocado oil, 2 teaspoons chili powder, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper and a dash of cayenne pepper. Give the mixture a stir and pour over the mushrooms in the bag.
- Refrigerate the mushrooms in the marinade for at least 2 hours – up to overnight.
- Just before cooking your mushrooms, juice 5 limes into a medium bowl and stir in your shredded cabbage. Let the cabbage sit in the lime juice for at least 20 minutes before serving.
- In a small skillet, heat enough oil to fry the tortillas. Heat the oil over medium-high and lightly fry one tortilla at a time in a curved shape (like a pre-made hard taco shell). To do this, pick up the tortilla with tongs and while still holding the tortilla, dip half of it into the hot oil while holding the other side with tongs in the desired taco shell shape. After each tortilla fries, set aside on a paper towel lined plate.
- In a small bowl, peel and pit your avocado then smash with lime juice, salt and pepper to taste. I use about 1/2 a juiced lime for a whole avocado but start with less and add more to taste. Then smash with a fork until smooth and set aside.
- Wash and set aside your cilantro to dry.
- After the mushrooms have marinated and your other ingredients are ready, heat a large skillet over medium-high heat and remove the mushrooms from the marinade and sear on each side, cooking until you’ve achieved your desired doneness. After the initial sear on each side cook the mushrooms for about 5 minutes, flipping back and forth occasionally as needed.
- Once the mushrooms are done, transfer them to a plate.
- Start filling your taco shells, first with the mushrooms, then cabbage, guacamole, cilantro and more lime juice squeezed over top. Serve immediately and enjoy!
Keywords: portobello tacos, portobello mushroom tacos, paleo tacos,
