Grilled Portobello Tacos With Salsa Verde - cooking recipe

Ingredients

Marinade
1/3 cup canola oil
3 tablespoons balsamic vinegar
1 teaspoon black pepper
Tacos
6 large portabella mushrooms, the caps
6 (6 inch) corn tortillas, soft
2 avocados, sliced
2 cups tomatoes, chopped
3 cups cabbage, shredded
vegan sour cream (optional)
Salsa Verde
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper, roughly chopped (can also use poblano chile)
1 bunch cilantro, fresh leaves only, use a large bunch
1 medium onion, chopped
3 garlic cloves
3 teaspoons organic sugar or 3 teaspoons agave nectar
1 1/2 teaspoons canola oil
1 teaspoon pepper
1/2 teaspoon salt

Preparation

Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.