Ingredients

The following ingredients have 4 Servings
  • 6 portobello mushroom caps, halved
  • 1/4 cup extra virgin olive oil
  • 1/3 cup orange juice
  • 4 cloves garlic, minced or grated
  • 1 chipotle pepper in adobo, chopped ((or 2 teaspoons chili powder))
  • 1 teaspoon smoked paprika
  • juice of 2 limes
  • 1/2 cup fresh cilantro, roughly chopped
  • corn or flour tortillas, warmed
  • 2 avocados, mashed
  • juice and zest of 1 lime
  • Maldon sea salt
  • 1/2 of a small pineapple, cubed
  • 1 jalapeño, seeded and chopped
  • juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • crumbled feta or cotija cheese, for serving ((optional))

Instruction

  • 1. Add the mushrooms to a ziplock bag. Next add the olive oil, orange juice, garlic, chipotle peppers, paprika, lime juice, cilantro, and a large pinch of salt. Seal the bag and marinate 10 minutes or in the fridge up to overnight. 2. Meanwhile, stir together the avocado, lime juice and zest, and a pinch of salt. 3. To make the salsa. In a bowl, combine the pineapple, jalapeño, lime juice, cilantro, and a pinch of salt.4. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, flip and sear another 5 minutes or until lightly charred on both sides. Slice into strips.5. Spread the avocado onto the warmed taco shells, and top with the mushrooms, salsa, and cheese. Enjoy!