Portobello Tacos with Lettuce Purée

Name: Portobello Tacos with Lettuce Purée
Prep time: 25 min
Cook time: 5 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 portobello mushrooms, cut into strips; 1/2 cups olive oil; 1/4 cups balsamic vinegar; 1/4 teaspoons garlic, finely chopped; 1/2 teaspoons garlic powder; 1 teaspoon salt; 2 avocados; 2 tablespoons fresh cilantro; 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

Eva

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.

Reviewed by Editorial Team of Kiwilimón

Published: 04-01-2017

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.