Portobello Mushroom Tacos
Ingredients
- 2 portobello mushroom caps, stems removed
- Olive oil
-1 Tbsp soy sauce
-1 Tbsp balsamic vinegar
-1 cup purple cabbage, shredded
-½ cup kale leaves, finely chopped
-1 cup carrot, julienned
-1 corn cob
-1 avocado
-½ lime, juiced
-Handful of coriander leaves
-1 red chili, thinly sliced, optional
-6 tortillas, flour or corn, warmed or grilled
-Green shallots, thinly sliced, to serve
Method
1. Slice the Portobello mushrooms. Place them on a plate and drizzle them with olive oil, soy sauce, balsamic and freshly ground black pepper. Use your hands to coat the mushrooms on all sides.
2. Heat a grill pan to medium-high heat. Grill the mushroom slices on both sides until char marks form, about 3-4 minutes per side. Remove from pan and set aside.
3. Add the corn to the pan. Cook, turning occasionally until char marks appear.
4. Slice the kernel off the cob
5. Mash the avocado, season with salt and pepper. Add the lime juice and mix to combine.
6. Assemble tacos with avocado, mushrooms cabbage, carrot, kale, corn, coriander and sliced chili