Portobello Mushroom Tacos

Ingredients

  • for the mushrooms
  • drizzle of olive oil
  • 1 clove of minced garlic
  • 2 cups of chopped portobello mushroom
  • 1 tsp of cumin
  • 1/2 tsp of pink himalayan salt
  • 1/2 tsp of paprika
  • 1/4 tsp of black pepper
  • 1/4 tsp of oregano
  • 1/4 tsp of crushed red pepper flakes
  • sprinkle of cayenne pepper (optional)
  • for the coleslaw
  • 1 clove of garlic
  • 1 tbs of fresh cilantro
  • 1 hass avocado
  • 1 tbs of fresh squeezed lime juice
  • 1/2 cup of julienne peeled carrots
  • 1/2 cup of julienne peeled purple cabbage
  • 1/3 cup of julienne peeled easter radishes
  • for the toppings
  • baby arugula
  • sliced grape tomatoes
  • sliced jalapeños

Preparation

  1. In a pan on medium heat add olive oil and garlic

  2. Stir until fragrant

  3. Next add mushrooms and seasonings

  4. Stir until all ingredients are evenly distributed

  5. Add a splash of filtered water

  6. Stir, and remove from heat

  7. For the slaw place garlic into a pestle and mortar

  8. Grind down until pastelike texture forms

  9. Next add cilantro and avocado

  10. Grind until paste like texture forms then add in lime juice

  11. Add mixture into a bowl and combine with veggies

  12. Mix until veggies are evenly coated

  13. Grab taco shells and place arugula onto bottom of shell followed by mushrooms and slaw

  14. Add tomatoes and jalapeño peppers

  15. Finish with fresh squeezed lime juice and enjoy ???? #threebunnies

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