Looks good. Real good. Photo: Instagram @gimmesomeoven.
No meat needed for a darn good taco. This recipe makes the most of the meaty texture of portobello mushroom caps. They’re tasty, hearty, and they’ll definitely fill you up. Plus, the corn salsa and avocado adds fresh, zesty flavor to balance out the mushroom. It’s sure to be a hit tomorrow for Taco Tuesday.
Ingredients
Taco
3 large portobello caps, stems removed
1 tbsp olive oil
Salt and pepper
1 batch corn salsa
1 package of tortillas
1 large ripe avocado, peeled, pitted, and sliced
1/2 cup chopped fresh cilantro leaves
1/2 cup crumbled cotija cheese
Corn Salsa
1 1/2 cups whole-kernel corn
1/3 cup finely-diced red onion
1/4 cup chopped fresh cilantro leaves
1/2 tsp ground cumin
1/2 tsp salt
1 jalapeno, seeded and finely-diced
juice of one lime
Instructions
Tacos
-Preheat oven to 400 degrees. Line a baking pan with parchment paper.
-Slice the mushroom caps into long, thin strips.
-Add mushrooms to a medium mixing bowl. Toss with olive oil until coated.
-Lay mushroom strips in an even layer on the baking sheet. Sprinkle generously with salt and pepper. Be for 12 minutes. Remove then set aside.
-Place 2-3 mushroom slices in center of a toasted tortilla. Follow with 1-2 slices of avocado, a spoonful of corn salsa, and a sprinkle of cilantro and cheese. Serve and enjoy!
Corn Salsa
-Toss all ingredients together to combine!
Note: This recipe was adapted from Gimme Some Oven. For more recipes like this visit www.gimmesomeoven.com.
