I'm finally back home in Alexandria full-time. I'm trying to get back into a routine of cooking dinners. When I was in NY full-time beginning in late February to help care for my partner's mother, who passed away on March 10 as a result of a brain tumor diagnosed late last year, we were ordering take-out from an Italian restaurant almost every night. Any cooking I did was very basic, as I described in a previous post.
The first thing I did when I returned home from NY was to go to the post office and pick up a huge pile of mail that I had withheld from delivery. In this huge pile was the latest issue of Vegetarian Times. The cover of the magazine promised "32 fresh & easy recipes under 350 calories." I thought, cool. I did gain approximately 10 pounds while in NY, so this issue could not have come at a better time.
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.
The salsa verde is the star here. This is the first time I've made a green salsa. To date, I've yet to find tomatillos in any of the grocery stores, including the Latin markets, near where I live. I ended up using canned tomatillos, which I found only at a Latin market. This basic green salsa beats the crap out of any of the jarred green salsas I've had.
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
- 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
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.