Anything you can make in advance is a good meal to have during the week, and these mushroom tacos are no exception. Not only that, mushrooms give you a nice meaty flavor and some protein that are all plant-based. These mushroom tacos are just what you need to get full and satisfied after a long day, so get out your cutting board and make these tacos tonight!
Instructions
- Cut up portabello mushrooms into strips and put them in a pan with olive oil. After a few minutes of cooking, hit them with a little balsamic vinegar at the end and set them aside.
- Cut up purple cabbage and put them in a bowl with apple cider vinegar to do a semi pickle on them.
- To make the salsa verde, simply peel, rinse and roast tomatillos.
- Put them in a food processor with onion, garlic, lime juice, and cilantro, and blend until it’s the texture you like.
- To make the guacamole, mash an avocado with lime juice, red onion, and salt.
- Take out flour tortillas and grill them on each side for just a few seconds.
- Assemble the tacos with a bit of lettuce, then mushrooms, cabbage, guacamole, and finally the salsa verde.
