Roasted Portobello Tacos and Herby Green Sauce
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Prep time: 15 min
Cook time: 25 min
Servings: For 2 persons (4-6 large tacos)
Ingredients:
4-6 tortilla bread *(se notes for GF and V recipe)
2 large portobello
3 tbsp soy sauce
4 tbsp balsamic vinegar
1 tbsp grated ginger
1 clove garlic
2 chioggia beets (or purple beets), chopped into thin strips
¼ red cabbage, shredded
1 handful kale, chopped
Herby green sauce
1 handful coriander (cilantro) + more for garnishing
1 handful basil
¼ tsp Dijon mustard
1 green chile
1 lime, zest and juice (+ some extra for serving)
1 pinch of salt
Directions:
Oven-roasted portobello
1. Preheat oven to 200°C / 400° F.
2. In a baking dish, mix the olive oil, soy sauce, balsamic vinegar, garlic and ginger. Place portobello mushrooms upside down in the marinade, and marinate for 15 min.
3. Transfer to the preheated oven and bake for 25 min.
4. Slice the portobello mushrooms into long, thin strips.
Herby green sauce
1. Roughly chop coriander, basil and half of green chile. Then place in a blender and add zest and juice of 1 lime, dijon mustard and a pinch of salt.
2. Blend for 1 minute or until smooth.
Assembling the tacos
Place 3-4 mushroom slices in the center of a tortilla, top with a handfull of shredded red cabbage, chopped kale and beets. Then sprinkle with fresh cilantro, chopped green chili and season with 2 tablespoons of herby green sauce. Serve immediately, with lime wedges on the side.