Ingredients
The following ingredients have 9 Servings
- 4 large portobello mushrooms (stems removed)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & pepper (to taste)
- Juice of 1/2 lemon
- 1/4 cup olive oil
- 1 avocado
- 1 clove garlic (minced)
- Juice of 1/2 lime
- Salt & pepper (to taste)
- 8-10 medium flour tortillas
- Iceberg lettuce (shredded, to taste)
- Little tomatoes (halved, to taste)
- Greek yogurt or sour cream (to taste)
- Red onion (chopped, to taste)
- Cilantro (chopped, to taste )
- Lime wedges (for serving )
Instruction
- In a small bowl, stir together the marinade ingredients. Coat the mushrooms with the marinade (I just used my hands), and let them sit for 30 minutes.
- Meanwhile, prep the other ingredients. In a small bowl, mash the guacamole ingredients together using a fork. Set aside until needed.
- Preheat your BBQ/grill to high. Reduce the heat to medium-high and grill the mushrooms for about 6 minutes/side, turning once, for a total of 12 minutes (or until they're cooked through). Just prior to serving the tacos, warm the tortillas on the grill for about 10-20 seconds/side or until they've got char marks to your liking.
- Once the mushrooms are cooked, slice them into smaller pieces. Top the tacos with all the toppings and the mushrooms. Eat immediately.
