I once tried to be vegetarian for a whole month. It lasted about three hours until I wanted In-N-Out for dinner. So, I had to accept my weakness for In-N-Out and decided instead to eat plants as much as possible, but still allow myself to eat meat. This is easier for everyone, especially since I am still living with my parents and, well, have to eat whatever they put on the table for dinner. (So, in retrospect, you can see how this vegetarian-for-a-month challenge was doomed from the start...)
All jokes aside, these vegetarian portabella mushroom tacos are delicious! The jalapeno sauce adds a lot of flavor to the vegetables. (See? Plants can taste good!)
I got this recipe from the Love and Lemons blog. Their recipes are so fresh and healthy!
Introducing... the two stars of the show: jalapenos and portabella mushrooms.
Portabella Mushroom Tacos with Spicy Jalapeno Sauce
Ingredients
- 1 jalapeno
- 1/2 cup cashews, soaked for 2-3 hours
- 1/2 cup water
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon minced shallot
- 1/4 teaspoon garlic powder
- 1/4 cup cucumber, chopped and peeled
- squeeze of lemon
- generous sprinkling of salt and pepper
- 1/8 cup chopped chives
- 2 portabella mushrooms, stems removed
- drizzle of olive oil
- drizzle of soy sauce
- drizzle of balsamic vinegar
- 1 avocado
- 1 cup shredded green and red cabbage
- handful of cilantro leaves
- 6-8 small tortillas, flour or corn
Roast the jalapeno in a dry cast-iron skillet until the skin is black and blistering. Remove it from the skillet. Place it in a bowl and cover the bowl with a kitchen towel. Once the jalapeno is cool enough to touch, peel off the skin with a knife.
Remove the stem and seeds of the jalapeno. Combine in a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt, and pepper. Blend. Add more salt and pepper as needed. Stir in the chopped chives. Refrigerate until you're ready to serve.
Using a spoon, scoop out the "gills" of the mushrooms, then slice them. On a large plate, drizzle the sliced mushrooms with olive oil, soy sauce, and balsamic vinegar. Use your hands to coat the mushrooms. Grill the mushrooms in a cast-iron skillet on medium-high heat.
Assemble the tacos with the grilled mushrooms, sliced avocado, cabbage, and cilantro. Serve with the jalapeno sauce.
Remove the stem and seeds of the jalapeno. Combine in a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt, and pepper. Blend. Add more salt and pepper as needed. Stir in the chopped chives. Refrigerate until you're ready to serve.
Using a spoon, scoop out the "gills" of the mushrooms, then slice them. On a large plate, drizzle the sliced mushrooms with olive oil, soy sauce, and balsamic vinegar. Use your hands to coat the mushrooms. Grill the mushrooms in a cast-iron skillet on medium-high heat.
Assemble the tacos with the grilled mushrooms, sliced avocado, cabbage, and cilantro. Serve with the jalapeno sauce.
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