Beer-Marinated Portobello Mushroom Tacos
Ingredients
The mushrooms
-
1½
cups
vegan pale or blonde ale
-
1
tablespoon
lime juice
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
4
pieces
portobello mushrooms
-
6 to 8
pieces
corn tortillas or small flour tortillas
-
sunflower oil
for cooking
The avocado-corn salsa
-
2
pieces
avocados
-
1
cup
corn kernels
-
1
cup
chopped fresh cilantro
-
½
cup
chopped red onion
-
2
tablespoons
lime juice
-
1
tablespoon
chopped jalapeño
-
to taste
salt
Instructions
- Combine the beer, lime juice, cumin, and garlic powder in a shallow dish and add the portobello strips to marinate for 30 minutes.
- While the mushrooms marinate, prepare the salsa by mixing all its ingredients in a bowl and chilling until ready to serve.
- Heat oil in a frying pan over medium heat and cook half of the marinated portobello strips for 10 to 15 minutes until tender and charred.
- Transfer the cooked mushrooms to a plate and cover to keep warm, then repeat with the remaining strips.
- Cook the tortillas in a griddle or frying pan for 30 to 60 seconds on each side.
- Assemble the tacos by placing portobello strips in tortillas and topping with avocado-corn salsa.
Nutrition Facts (estimated)
Servings
8 tacos
Calories
134
Total fat
7g
Total carbohydrates
13g
Total protein
2g
Sodium
49mg
Cholesterol
0mg
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