Grilled Portabella Tacos

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INGREDIENTS

  • 2 Tablespoon olive oil, divided 
  • 3 large portobello caps, stems removed
  • 1 red onion, peeled, cut thick sliced
  • 2 large sweet bell peppers, seeded, cut into half
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon Worcestershire sauce or soy sauce
  • Flour or Corn Tortillas
  • ½ cup vegan cheese
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INSTRUCTIONS

  1. Preheat grill or grill pan to medium heat
  2. To prepare the mushrooms, rinse them under water and rub your fingers along the dark “gills” on the underside to remove the gills. Remove any debris or dirt. Pat Dry
  3. In a bowl, combine 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. 
  4. Add mushrooms, onions and peppers to bowl, fold gently to coat. 
  5. Put on grill, turn constantly until cooked, do not burn.
  6. Cut veggies into strips   
  7. Heat tortillas, fill with veggies and toppings…..…ENJOY! 

-Topped with:

  • Guacamole
  • Chopped tomatoes
  • A drizzle of Greek yogurt (an excellent sour cream substitute!)
  • Chopped cilantro
  • Iceberg lettuce
  • A squeeze of lime

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