Grilled Portobello Mushroom Tacos

Ingredients

• 4 whole Large portobello mushrooms
• 2 tbsp Extra-virgin olive oil
• 1 tbsp Tamari or soy sauce
• 1 tbsp Balsamic vinegar
• 8 whole Corn or flour tortillas (6-inch)
• 1 tbsp (optional, for spice) Adobo sauce from canned chipotles
• 1 large, diced Ripe avocado
• 0.5 diced Ripe mango
• 0.25 cup finely diced Red onion
• 0.25 cup chopped Fresh cilantro
• 1 small, minced Red chile or jalapeño
• 2 whole (juiced) Lime
• 0.5 cup (store-bought or homemade) Pickled red onions
• 1 to taste Salt and pepper

Instructions

1. Whisk together olive oil, tamari, and balsamic vinegar in a small bowl. Brush over both sides of the portobello mushroom caps.
2. Grill mushrooms on a preheated grill or grill pan over medium-high heat, about 4-5 minutes per side until tender and nicely charred. Alternatively, use a cast-iron skillet. *(10 min)*
3. While mushrooms grill, make the avocado mango salsa: combine diced avocado, mango, red onion, cilantro, minced chile, and lime juice. Season with salt.
4. Remove mushrooms from heat and slice into thin strips. For spicier tacos, brush with adobo sauce at this point.
5. Warm tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 20 seconds.
6. Assemble tacos: layer mushroom strips in each tortilla, top with avocado-mango salsa, pickled red onions, and fresh cilantro. Squeeze lime over the top and serve.