These mushroom tacos are ABSOLUTELY GENIUS! They light up my taste buds and are another good alternative to meat as they just so happen to be vegetarian or vegan and full of FLAVA!!!
INGREDIENTS
6 portobello mushroom caps, halved
1/4 cup extra virgin olive oil
1/3 cup orange juice
4 cloves garlic, minced or grated
1 chipotle pepper in adobo, chopped (or 2 teaspoons chili powder)
1 teaspoon smoked paprika
juice of 2 limes
1/2 cup fresh coriander, roughly chopped
corn or flour tortillas, warmed
SALTED LIME AVOCADO
2 avocados, mashed
juice and zest of 1 lime
sea salt
PINEAPPLE SALSA
1/2 of a small pineapple, cubed
1 jalapeño, seeded and chopped
juice of 1 lime
1/4 cup fresh coriander, chopped
crumbled feta or cotija cheese, for serving (optional)
METHOD
1. Add the mushrooms to a ziplock bag. Next add the olive oil, orange juice, garlic, chipotle peppers (or chilli powder), paprika, lime juice, coriander, and a large pinch of salt. Seal the bag and marinate 10 minutes or in the fridge up to overnight. 2. Meanwhile, stir together the avocado, lime juice and zest, and a pinch of salt. 3. To make the salsa. In a bowl, combine the pineapple, jalapeño, lime juice, coriander, and a pinch of salt. 4. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, flip and sear another 5 minutes or until lightly charred on both sides. Slice into strips. 5. Spread the avocado onto the warmed taco shells, and top with the mushrooms, salsa, and cheese. Enjoy!