Portobello Asada Tacos

Quarantine life is a perfect time to socially distance yourself from convenience foods and to wash your hands of junky snacks that pack on the pounds. With the right ingredients you can enjoy staying home and experimenting in your kitchen


In this recipe, I use the meaty texture of large portobello mushrooms marinated in spices that replicate carne asada, you can even grill them outside for a delicious charred flavor


I also use a roasted tomato salsa. Cooking tomato releases the heart health enhancing lycopene and adds the anti-inflammatory benefits on onions and garlic which both improve our immune health


To finish the tacos, I added a cilantro-lime cabbage slaw.




Portobello Mushroom Tacos

Serves 2

Mushrooms

4 Each Portobello Mushrooms, cleaned without gills, sliced ½” thick

2oz Bragg’s Liquid Amino Acids or Sub Tamari or Balsamic Vinegar

1 teaspoon Cumin Powder

1 teaspoon Ancho Chili Powder or Chipotle Chile Powder or Simple Chili Powder

1/2ea Lime Juice

½ Teaspoon Salt

Procedure:

Use a small spoon to work over a piece of was paper to collect the gills as you scrape them out from under the mushroom cap. Save any stem that can be removed for use in other recipes. In a mixing bowl, combine Liquid Aminos, spices, lime juice and salt and evenly pour over the mushrooms to marinate while you prepare the Salsa and Slaw

Roasted Tomato Salsa

6ea Roma Tomatoes, ¼’d

1/4ea Sweet Onion, ½” Sliced or Diced

1/2ea Poblano Chile or 1 Serrano Chile or 1 Jalapeno

4ea Green Onions, 2” segments, root removed, use the rest

Procedure:

Roast all ingredients in a roasting pan for 20-30 minutes in a pre-heated oven set to 400f until tomatoes and onions begin to brown. Place on the stove top for 5 minutes to cool before adding to the food processor. Allow ingredients to cool for at least 10 minutes if you’ll be using a blender or hand chopping. Add the follow raw ingredients to the mix:

4ea Garlic Cloves, sliced 10 minutes prior to use, center sprout removed

¼ cup Fresh Cilantro Leaves

1ea Lime Juiced

1 teaspoon Cumin

1 teaspoon Pink Sea Salt

Cabbage Slaw

¼ each Green Cabbage, shredded fine

¼ cup Sweet Onion, Sliced Fine

¼ Cup Fresh Cilantro

½ Lime Juiced

Pink Sea Salt To Taste

Procedure:

Combine all ingredients in a bowl and season with Pink Sea Salt

6ea Flour, Corn or Sprouts Grain Tortillas, 3 per serving

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