Wednesday, April 7, 2010

Portobello Tacos with Green Salsa



The cover of the latest issue of Vegetarian Times magazine promised "32 fresh & easy recipes under 350 calories." On Sunday, I chose to make the portobello tacos that were featured in the magazine, mainly because the ingredients were inexpensive. Also, I wanted to make a meal that didn't have to be served piping hot, because the weather outside was very warm that day.

Note: although the VT recipe calls for 6 6-inch corn tortillas, I found that the recipe, as written, will make more than 10 tacos. I used 5 portobello mushroom caps and was able to assemble 11 tacos. Lastly, I served these tacos with yellow rice.

Grilled Portobello Tacos with Salsa Verde
Makes approximately 12 tacos

  • 1/3 cups canola oil
  • 3 tablespoons balsamic vinegar
  • 1 tsp black pepper
  • 6 large portobello caps
  • 12 6-inch soft corn tortillas (I used flour tortillas)
  • 2 avocados, sliced
  • 2 large tomatoes, seeded, and diced
  • 3 cups shredded cabbage
  • Sour cream
Salsa Verde
  • 1 28 oz can tomatillos, drained
  • 1 large green bell pepper or poblano chile, roughly chopped (I used a green bell)
  • 1 large bunch fresh cilantro (leaves only)
  • 1 medium onion, chopped
  • 5 large cloves garlic
  • 3 tsp organic sugar or agave nectar (I omitted this ingredient)
  • 1 1/4 tsp canola oil
  • Salt and pepper, to taste
Preheat your grill or grill pan to high heat.

For the salsa verde, combine all of the ingredients in a food processor and pulse until smooth.

Next, whisk together 1/3 cup of canola oil and the balsamic vinegar. Brush this marinade over the portobello caps. Set the caps on the grill and cook for about 3-5 minutes per side until they soften slightly. Remove the caps from the grill and set them aside. The caps will continue to cook. When the caps become cool enough to handle, slice them into strips.

To assemble the tacos, lightly warm the tortillas on a grill for about 15 seconds per side. Fill each tortilla with the sliced mushrooms (approximately 2 slices), avocado (approximately 1 slice), salsa verde, cabbage, tomatoes, and a dollop of sour cream.

1 comment:

AJ said...

This really did come out great, and the salsa was aweseom.