Portobello Tacos with Charred Scallion Salsa Verde
Portobello Tacos with Charred Scallion Salsa Verde are a vegan and gluten free alternative to classic Carne Asada tacos. Meaty mushrooms, mashed avocado, and bright toppers create a healthy, tasty taco.
2Tbsp.extra-virgin olive oil, plus more for cooking
Kosher salt to taste
Instructions
Remove stems from portobello mushroom caps and thinly slice into 1/2-inch thick strips. Arrange in a large baking dish or tray.In a small bowl or glass jar, combine 3 Tbsp. olive oil, tamari, smoked paprika, garlic powder, cumin, and black pepper; mix well. Pour mixture over mushrooms and gently turn to coat. Let stand for at least 15 minutes.
Heat 1 to 2 Tbsp. olive oil in a large cast-iron skillet over medium-high. Once hot, add scallions in a single layer. Cook, undisturbed, until lightly charred, about 3 minutes, toss and cook 1 to 2 minutes; transfer to a cutting board.Once cool enough to handle, finely chop scallions and transfer them to a bowl. Add remaining salsa verde ingredients (cilantro, jalapeño, lime juice, and 2 Tbsp. olive oil); mix to combine. Season to taste with kosher salt.
Return skillet to medium heat. Once hot, arrange marinated mushrooms in pan and cook 6 to 7 minutes, turning only once, until caramelized. Remove pan from heat.
Place avocado in a medium bowl, along with 1 Tbsp. lime juice and a pinch of salt. Thoroughly mash avocado until it's similar in consistency to guacamole.
To assemble tacos, spread mashed avocado mixture evenly on tortillas and top with mushrooms, shredded red cabbage, and a few spoonfuls of charred scallion salsa verde.
Notes
*I also LOVE serving the taco fillings over rice in lieu of a tortilla.