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<\/p>\nMushroom Tacos with Avocado Crema<\/p>\n
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2 T. extra-virgin olive oil<\/p>\n
1 T. balsamic vinegar<\/p>\n
1 T. maple syrup<\/p>\n
1 \u00c2\u00a01\/2 tsp. light soy sauce<\/p>\n
Pinch red pepper flakes<\/p>\n
6 Portobello mushroom caps, sliced into 1\/3-inch slices<\/p>\n
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1 Hass avocado, pitted and peeled<\/p>\n
1\/4 C. Greek yogurt<\/p>\n
1 garlic clove, roughly chopped<\/p>\n
1 \u00c2\u00bd tsp. minced, seeded jalapeno chile<\/p>\n
Juice of 1\/2 lime<\/p>\n
Kosher salt and freshly ground black pepper, to taste<\/p>\n
8 corn or flour tortillas, warmed, for serving<\/p>\n
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In a large bowl, whisk together the olive oil, vinegar, maple syrup, soy sauce, and red pepper flakes. Add the mushroom slices and toss to coat; let sit for at least 10 minutes, or up to 30 minutes.\u00c2\u00a0 Combine all the ingredients in the bowl of a food processor and pulse until smooth. Transfer to a bowl and season to taste with salt and pepper.\u00c2\u00a0 Heat a large skillet over medium-high heat. Add the mushroom slices and cook, turning as needed, until they have released their moisture and are beginning to brown and shrink, 8 to 9 minutes. Season to taste with salt and pepper.\u00c2\u00a0 To serve, pile some of the mushrooms onto the warmed tortillas and top with spoonfuls of avocado crema.\u00c2\u00a0 Note: To warm your tortillas, quickly grill over an open gas flame on its lowest setting for 30 to 40 seconds per side. Wrap in a towel to keep warm until serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mushroom Tacos with Avocado Crema 2 T. extra-virgin olive oil 1 T. balsamic vinegar 1 T. maple syrup 1 \u00c2\u00a01\/2 tsp. light soy sauce Pinch red pepper flakes 6 Portobello mushroom caps, sliced into 1\/3-inch slices 1 Hass avocado, pitted and peeled 1\/4 C. Greek yogurt 1 garlic clove, roughly chopped 1 \u00c2\u00bd tsp. minced, seeded jalapeno chile Juice of 1\/2 lime Kosher salt and freshly ground black pepper, to taste 8 corn or flour tortillas, warmed, for serving…<\/p>\n