Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Mains
- Tagged: Dairy Free, Gluten Free Option, Soy Free, Vegan
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Recipe Yield: 8 Tacos
Ingredients
Tacos
- 1 1/2 cups vegan pale or blonde ale (gluten free if necessary)
- Juice of 1 lime
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 4 portobello mushrooms, stemmed, gills scraped, cut into 1-inch slices
- Sunflower oil, for cooking
- 6 to 8 corn tortillas
AVOCADO-CORN SALSA
- 2 avocados, pitted, peeled, and diced
- 1 cup corn kernels (fresh or thawed frozen)
- 1 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- 2 tbsp. lime juice
- 1 tbsp. chopped jalapeño
- Salt to taste, optional
Instructions
- In a shallow baking dish, combine the beer, lime juice, cumin, and garlic powder. Toss in the portobello strips until evenly coated. Marinate the strips for 30 minutes, turning them over every 10 minutes.
- Make the salsa while the portobello strips are marinating: In a mixing bowl, combine all of the ingredients, cover, and chill until ready to use.
- Over medium heat, heat a large frying pan, preferably cast iron. Add a couple of teaspoons of oil and tilt the pan to coat the bottom evenly. Cook for 10 to 15 minutes, turning every few minutes, until the portobello strips are tender and slightly charred and most of the liquid has been absorbed. Cover the strips with aluminum foil and place them on a plate or bowl. Repeat with the remaining strips and a couple more teaspoons of oil in the pan.
- Melt butter in a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, then place them on a plate and cover with aluminum foil.
- To serve, wrap a tortilla around a few portobello strips and top with the avocado-corn salsa. Leftovers can be stored in separate airtight containers in the fridge for up to 4 days.
Recipe Nutrition Info
- Calories: 207
- Fat: 14.8g
- Carbs: 18g
- Protein: 6.6g
- Sugar: 2.4g
