Grilled Portobella Tacos with Salsa Verde

By ruthg

Ingredients

• Marinade:
• 1/3 c Canola oil
• 3 Tbsp. Balsamic vinegar
• 1 Tsp. Black pepper
• Tacos:
• 6 each Portobello mushroom caps, trimmed, gills removed
• 6 each Tortilla, 6-inch soft corn
• 2 each Avocados, sliced
• 2 c Roma tomatoes, chopped
• 3 c Cabbage, shredded, blanched in salt water
• To taste Low-fat sour cream
• Salsa Verde:
• 4 ea Tomatillos, sliced and grilled
• 2 ea Tomato, globe roughly chopped
• 1 ea Poblano, roughly chopped
• 1 bu Cilantro, stems removed
• 1 ea Yellow onion, chopped
• 3 ea Garlic, cloves
• 3 tsp. Cane sugar
• 1 1/4 tsp. Canola oil
• 1 tsp. Black pepper
• 1 tsp. Kosher salt

Details

Servings 6
Adapted from vegetariantimes.com

Preparation

Step 1

1. Preheat grill or grill pan to high heat
2. To make marinade: combine all ingredients in a small bowl.
3. To make tacos: Brush mushroom caps with marinade. Grill mushrooms 3-5 minutes per side. Cool until easy to handle, then slice into strips.
4. To make salsa verde: Puree all ingredients for a minute or until smooth. Pour over top of tacos after assembling.
5. Lightly warm tortillas 15 seconds per side in skillet. Fill tortillas with sliced mushrooms, avocado slices, and cabbage. Top each with sour cream.