Photo Credit: vegetariantimes.com

Grilled Portobello Tacos with Salsa Verde


Ingredients

  • ⅓ cup canola oil
  • 3 Tbs. balsamic vinegar
  • 1 tsp. black pepper
  • 6 large portobello mushroom caps
  • 6 6-inch soft corn tortillas
  • 2 avocados, sliced
  • 2 cups chopped tomatoes
  • 3 cups shredded cabbage
  • Vegan sour cream, optional
  • 4 tomatillos, chopped (or 1 cup canned)
  • 1 large green bell pepper or poblano chile, roughly chopped
  • 1 large bunch fresh cilantro, leaves only
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 3 tsp. organic sugar or agave nectar
  • 1 ¼ tsp. canola oil
  • 1 tsp. pepper
  • ½ tsp. salt