79
{ Did you know?
A single Portobello mushroom can
}
contain more potassium than a banana. Vegan Cremini Asada Tacos
Serves: 6
savor
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WBM
Ingredients:
12 organic, handmade corn or
flour tortillas
1 lb. of cremini mushrooms, sliced
2 cloves of garlic, minced
1 chipotle pepper in adobo sauce,
chopped
1/2 jalapeño, seeded and minced
1 TBSP paprika
1 TBSP cumin
1 TBSP onion powder
1 teaspoon black pepper
1 teaspoon kosher salt
2 teaspoons sunflower oil
Toppings:
1 avocado, cubed
1 cup red cabbage, shredded
1/2 cup cilantro, rough chopped
1 lime, cut into small wedges
For pickled red onions:
1/2 cup red onions, sliced
1 cup white vinegar
1/2 cup water
1 TBSP sugar
1 TBSP kosher salt
Preparation:
Place sliced red onions in a sealable container that barely
holds all of the onions. Whisk white vinegar, water, sugar
and salt in a bowl. Pour over onions, seal the container,
and refrigerate for at least one hour. Marinate creminis by
placing them in a bowl, adding chipotle, jalapeño, garlic,
paprika, cumin, onion powder, 1 teaspoon of oil, salt and
pepper. Gently fold together and refrigerate for one hour.
Get a well-seasoned cast-iron skillet searingly hot on stove
or grill. Add remaining teaspoon of sunflower oil and
mushrooms and quickly sear for 3 to 4 minutes until a little
bit of char appears. Remove from heat and squeeze a lime
wedge over hot mushrooms. Warm tortillas on a pan for
15 seconds each, spoon approximately 2 tablespoons of
mushrooms into each taco and garnish with pickled red
onion, avocado cubes, red cabbage, cilantro and a lime
wedge squeeze.