- 1 batch Portobello Steaks (4 large portobellos)
- 8 (6" ) corn tortillas
- 1 tablespoon avocado oil
- 1 small avocado, chopped
- 1 small mango, chopped
- juice of 1 lime
- ½ small jalapeño, seeded and minced
- ¼ cup cilantro, minced
- salt, to taste
Begin by making the portobello mushroom steaks according to these instructions.
While the portobellos are baking, make the mango avocado salsa by mixing together the avocado, mango, jalapeño, lime, cilantro, and salt. Taste and adjust seasonings.
Add avocado oil to a small skillet and heat it over medium heat. Grill each corn tortilla for about 30 seconds per side until tortillas are warm, soft, and slightly charred. Remove from heat and set aside.
Once the mushrooms are done, remove them from the oven and cut them into ½" slices. Assemble the tacos by placing 2-3 slices of mushroom on a corn tortilla. Top with 2-3 tablespoons of salsa and serve immediately.
Serving and Storing - Once assembled, these vegan tacos should be eaten immediately. Serve these tacos as part of your Cinco de Mayo meals or summertime potlucks. Leftovers should be stored separately. The Avocado Mango Salsa can be stored in an airtight container in the refrigerator for up to 3 days. Store the Portobello Steaks in the refrigerator for up to 3 days. When ready to eat, gently reheat the steaks in the microwave or in a skillet over the stovetop.
Calories: 181kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 5mg | Potassium: 313mg | Fiber: 4g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 20mg | Calcium: 11mg | Iron: 0.3mg