Portobello Tacos with Charred Scallion Salsa Verde
Author: 
Recipe type: Entree, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 4 large portobello mushroom caps, stems and gills removed
  • 3 Tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • ¾ tsp. ground cumin
  • ½ tsp. black pepper
  • ¾ tsp. salt, divided
  • 2 ripe avocados
  • 1 cup shredded red cabbage
  • 1 tsp. lime zest, plus 1 Tbsp. fresh lime juice
  • 6 corn tortillas, warmed
  • Optional garnish: shaved radish
  • *Charred Scallion Salsa Verde*
  • 1 bunch scallions, trimmed (including 1 inch off the green tops)
  • ½ cup fresh parsley leaves, minced
  • ½ cup cilantro leaves, minced
  • 1 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice
  • ¼ cup. olive oil
  • Salt and black pepper to taste
Instructions
  1. Slice mushroom caps in half and place in a wide-rimmed bowl. Combine oil, paprika, garlic powder, cumin, and black pepper in a small bowl. Brush mushrooms with oil-spice mixture, and let sit 15 minutes.
  2. Next, heat a greased grill or grill pan over medium-high heat. Add mushrooms (in batches, if necessary, to avoid over-crowding). Cook 3 to 4 minutes, undisturbed, until grill marks appear, flip and cook 2 more minutes. Season with ½ tsp. of the salt, transfer to a cutting board, and slice into strips.
  3. Next, add scallions in a single layer to pan. Cook over medium-high until charred and fragrant, about 3 minutes, toss and cook 1 to 2 minutes, until limp; transfer to a cutting board.
  4. Mash avocados in a bowl with ¼ tsp. salt, lime zest, and juice; set aside.
  5. Once scallions are cool enough to handle, finely chop and place in a bowl. Add parsley, cilantro, lemon zest and juice, and olive oil; mix well. Season to taste with salt and pepper.
  6. To assemble tacos, spread avocado evenly on tortillas and top with mushrooms and red cabbage. Lastly, spoon scallion salsa verde overtop, and garnish with radishes, if desired.
Recipe by Dishing Out Health at https://dishingouthealth.com/portobello-tacos-with-charred-scallion-salsa-verde/