Portobello Verde Tacos
December 11, 2012
by Devenee
Ingredients
Marinade:
⅓ cup olive oil
3 Tbs. balsamic vinegar
1 tsp. black pepper
Tacos:
6 large Portobello mushroom caps
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Dollop of sour cream, optional
1 Container Store Bought Salsa Verde
Directions:
- Preheat grill or grill pan to high heat.
- To make Marinade: combine all ingredients in small bowl.
- Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle and slice into strips.
- Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
- Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
Makes 8 Tacos. Each Taco (without sour cream):
Fat: 9 grams
Carbohydrates: 35 grams
Protein: 6 grams
Calories: 210
Approved by Sean Marszalek CEO SDC Nutrition Inc
The post Portobello Verde Tacos appeared first on About Time.
December 11, 2012
by Devenee
