Portabella Tacos With Salsa Verde

I have been cooking up a storm in the kitchen, ever since I came off my cleanse. Trying out easy and casual dishes with a bit of a different twist has been my interest lately.  Tacos are a favorite here, and I found a recipe for a salsa verde that really inspired me.

These tacos are a bit green and savory sweet tasting.  It was an interesting combination, but so filling in a refreshing way.  I loved moving away from the typical tofu, salsa and cheese tacos with beans we tend to make here.

The tacos were served with a Mexican Quinoa Salad and a lemon parsley sliced radish.

::Portabella Tacos::

1 large portabella cap, destemmed, cleaned and then sliced into 1/2 thick strips

1 avocado, peeled and sliced

1/2 of green cabbage sliced into thing ribbons

Grated Cotija cheese to taste

1 diced tomato

1/3 cup sunflower oil

3  Tbs balsamic vinegar

1 tsp freshly cracked pepper

1 tsp salt

6 corn tortillas

1.  In a shallow bowl, mix the oil, balsamic vinegar, cracked pepper and salt, then place the mushroom slices in the mixture to marinade for about 20 – 30 minutes.

2.  Heat a sautee pan on high heat. When its very hot, places the strips of mushroom in and let it sizzle for a bit before turning them over.  The balsamic vinegar on them will caramelize a bit and they will turn a glorious dark brown color.  Cooking time should be about 7 minutes, but pans will heat differently so feel it out.

3.  When mushrooms are done, warm the corn tortillas, add 1-2 strips of mushroom inside and add a bit of the cabbage, 2 slices of avocado, some tomato and grated cotija cheese.  Top it all with the salsa verde.

4.  This will serve two.

::Salsa Verde::

4 tomatillos chopped

1 large poblano chile, roughly chopped

1 large bunch of fresh cilantro, leaves only

1 medium onion, chopped

4 cloves of garlic

3 tsp agave nectar

1 1/4 tsp sunflower oil

1 tsp pepper

1/2 tsp salt

1.  Take all the ingredients and place into a food processor, and blend them all together until smooth.  Then spoon over each taco.