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.
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.
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.