Prepare these delicious portobello tacos marinated in balsamic vinegar, roasted and accompanied with a creamy French lettuce puree over delicious corn tortillas and avocado chips. A super vegan option to start the week or satisfy the craving.
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Ingredients4 portions
Preparation
In a bowl, mix the portobellos with the olive oil, the balsamic vinegar, the garlic, the onion powder and the salt. Marina 20 minutes.
Heat a grill pan over medium heat and cook the portobellos until they are soft.
For the purée, process the avocado with coriander, the French Mini Lettuce Eva®, lemon juice, salt and pepper in a food processor. While it is processed, add the olive oil in the form of a thread and continue until you obtain a smooth puree. Reservation.
Heat the corn tortillas in a comal and set the tacos by placing a bit of lettuce puree, portobello, chopped mini Eva® French lettuce, purple onion and avocado chips.
Repeat the previous step, but instead of using a tortilla, use a sheet of French Mini Lettuce Eva® as a base.
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