Taquitos de Portobello with Mashed Lettuce

Name: Taquitos de Portobello with Mashed Lettuce
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 portobello mushrooms, cut into fajitas; 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 coriander; 2 Eva® mini french lettuce, ¼ pza. for the dip, ¼ pcs finely chopped to decorate, 1 pcs to form tacos; 2 tablespoons lemon juice; 1 teaspoon salt; 1/2 teaspoons black pepper; 1/4 cups olive oil; 8 corn tortillas; 1/8 red onions, Finely chopped, to accompany

20 mins

5 mins

Low

4.6

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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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Ingredients

4 portions

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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.