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
In a pan on medium heat add olive oil and garlic
Stir until fragrant
Next add mushrooms and seasonings
Stir until all ingredients are evenly distributed
Add a splash of filtered water
Stir, and remove from heat
For the slaw place garlic into a pestle and mortar
Grind down until pastelike texture forms
Next add cilantro and avocado
Grind until paste like texture forms then add in lime juice
Add mixture into a bowl and combine with veggies
Mix until veggies are evenly coated
Grab taco shells and place arugula onto bottom of shell followed by mushrooms and slaw
Add tomatoes and jalapeño peppers
Finish with fresh squeezed lime juice and enjoy ???? #threebunnies