Portobello Tacos with Charred Scallion Salsa Verde
Ingredients:
- 6 Portobello Mushrooms stems and gills removed
- 3 tbsp Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- .75 tsp Cumin
- .5 tsp Ground Black Pepper
- 1 tsp Sea Salt divided
- 2 Avocado
- 1 c Red Cabbage shredded
- 1 tsp Lime Zest
- 1 tbsp Lime Juice
- 8 Corn Tortillas warmed
Charred Scallion Salsa Verde
- 6 bunches Green Onions trimmed
- .5 c Fresh Parsley chopped
- .5 c Fresh Cilantro chopped
- 1 tsp Lemon Zest
- 2 tbsp Lemon Juice
- .25 c Olive Oil
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
Instructions:
- 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.
- 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 1/2 tsp. of the salt, transfer to a cutting board, and slice into strips.
- Next, add green onions 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.
- Mash avocados in a bowl with 1/4 tsp. salt, lime zest, and juice; set aside.
- Once green onions 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.
- To assemble tacos, spread avocado evenly on tortillas and top with mushrooms and red cabbage. Lastly, spoon scallion salsa verde over top and serve.
Nutrition
Calories: 545kcal | Carbohydrates: 44g | Protein: 9g | Fat: 41g | Saturated Fat: 6g | Sodium: 1224mg | Potassium: 1269mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1767IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 3mg
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