Smokey Portobello Tacos
You’re going to want every night to be taco night after you try these mushrooms. They are so delicious and flavorful, yet so easy to make. These are the kind of tacos you’re going to whip out when you’re having a taco Tuesday crowd over and you’re not trying to spend all night in the kitchen! Make your marinade and toss in the ‘shrooms, then throw them in the fridge for an hour and whip yourself up a batch of margaritas!
Servings 2 people
Ingredients
- 2 portobello caps sliced
- 2 Tbs lime juice
- 2 Tbs orange juice
- 1 Tbs Adobo sauce from a can of adobo peppers
- 1 Tbs olive oil
- 1 Tbs water
- 2 cloves of garlic crushed
- salt
- 1 Tbs peanut oil or whatever oil you like to use for sautéing
- 6 corn tortillas
- 1 avocado sliced
- 1/4 red onion diced
- 2 Tbs cilantro chopped
Instructions
- In a shallow marinading dish, combine lime juice, orange juice, adobo sauce, olive oil, water, garlic cloves and a shake of salt. Add the sliced portobellos to the marinade, ensuring all are covered. Place in fridge and let marinade for about an hour (30 minutes at least).
- While the mushrooms marinate, combine chopped red onion, cilantro, a dash of salt and a squeeze of lime juice in a small bowl. Set aside.
- When the mushrooms are done marinating, heat one tablespoon of oil in a skillet. Once hot, take the mushrooms out of the marinate and place in the pan. Cook until browned and tender, about 4-5 minutes per side.
- To serve, heat the tortillas in a skillet or over the stove. Add mushrooms then top with avocado and onion/cilantro mixture.