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Portobello Chipotle Tacos

Ingredients: Portobello Mushrooms
  • 6 mini portobellos mushroom or 3-4 large (any mushroom would be fine - 10-12 ounces)
  • 1 large shallot - minced
  • 2 garlic cloves - minced
  • 1/4 cup fresh orange juice
  • 2 T fresh lime juice
  • 1 T fresh lemon juice
  • 2 T soy sauce
  • 2 T olive oil
  • 1 T honey
  • 1/2 - 1 tsp chipotle chili flakes (depending on how much heat you want)
  • 1/4 cup cilantro - chopped
  • 1/4 tsp salt and pepper
  • 1 package corn tortillas or other - heated on an open flame

Ingredients: Toppings
  • 2 cups finely shredded cabbage
  • 2 scallions - finely shredded or sliced
  • 1/2 cup cilantro - sprigs or chopped
  • 1/2 cup sour cream or greek yogurt
  • A bunch radishes - thinly sliced
  • 1/3 cup white wine vinegar (red or acv will be fine)
  • Pinch of salt
  • Pinch of sugar
  • 1 T water


DIRECTIONS:
    Slice mushrooms into 1/4-1/2 inch strips, set aside. In a large glass bowl, combine all remaining ingredients. Add the sliced mushrooms and marinate for 10-15 minutes while preparing other ingredients.

    Make the pickled radishes by combining vinegar, salt, sugar, and water in a jar and add the thinly sliced radishes - set aside to pickle, refrigerate after use. Shred cabbage, slice scallions and prepare cilantro.

    Drain mushrooms from marinade.

    In a large skillet, heat on medium high. When hot, add a drizzle of oil and mushrooms and cook, stirring occasionally until done - 4-7 minutes. Taste and remove from heat at desired doneness. Place in a bowl. Heat tortillas over an open flame or in a skillet. Fill tortillas with mushrooms and toppings - Serve.