Prepare these delicious tacos with marinated portobello in balsamic vinegar, grilled and served with a creamy French lettuce purée on delicious corn tortillas and pieces of avocado. A great vegan option to start the week or satisfy a craving.
2 Eva® mini butterhead lettuce, ¼ piece for the dip, ¼ piece finely chopped for garnish, 1 piece to make tacos
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoons pepper
1/4 cups olive oil
8 corn tortillas
1/8 red onions, Finely chopped, for garnish
Preparation
20 mins
5 mins
Low
In a bowl, mix the portobellos with olive oil, balsamic vinegar, garlic, onion powder, and salt. Marinate for 20 minutes.
Heat a grill pan over medium heat and cook the portobellos until soft.
For the purée, process the avocado with cilantro, Mini French Lettuce Eva®, lime juice, salt, and pepper in a food processor. While processing, stream in the olive oil and continue until you achieve a smooth purée. Set aside.
Heat the corn tortillas on a comal and assemble the tacos by placing a little lettuce purée, portobello, chopped Mini French Lettuce Eva®, red onion, and pieces of avocado.
Repeat the previous step, but instead of using a tortilla, use a leaf of Mini French Lettuce Eva® as the base.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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