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EASY Vegetarian Tacos | Portobello Mushroom Tacos
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Taco Ingredients (makes 6):
2 large portobello mushrooms
2 cloves minced garlic
1/4 tsp cumin, black pepper, salt and chili powder
2 Tbsp oil
6 corn tortillas
Guacamole Ingredients:
1 avocado
1 clove mined garlic
1/4 diced red onion
1/4 cup chopped cilantro
Jalapeños, to taste
Salt, to taste
1 lime
Garnish:
remaining red onion and cilantro
Directions:
Remove stems and clean mushrooms. Cut into 1/4" slices and set aside. in a large pan, heat oil over med-high heat. Add garlic and cook until fragrant, about 1-2 min. Add mushrooms and seasonings. Toss to coat and let cook until softened, about 5-10 min, stirring occasionally.
While mushrooms cook prepare the guacamole. Halve the avocado and score it and scoop it into a bowl. Lightly mash it to the desired consistency. Add 1 clove minced garlic and half of the red onion and cilantro. Combine the remaining red onion and cilantro in a bowl and set aside. Chop and add jalapeño to your taste. Squeeze in the juice of 1/2 a lime. Mix well and adjust seasoning as needed.
When mushrooms have finished cooking, remove the pan from the heat and set aside. Heat a small, dry pan over mid-high heat and warm your corn tortillas for about 30 sec per side. Top tortillas with mushrooms, guacamole and cilantro and onion.
Taco Ingredients (makes 6):
2 large portobello mushrooms
2 cloves minced garlic
1/4 tsp cumin, black pepper, salt and chili powder
2 Tbsp oil
6 corn tortillas
Guacamole Ingredients:
1 avocado
1 clove mined garlic
1/4 diced red onion
1/4 cup chopped cilantro
Jalapeños, to taste
Salt, to taste
1 lime
Garnish:
remaining red onion and cilantro
Directions:
Remove stems and clean mushrooms. Cut into 1/4" slices and set aside. in a large pan, heat oil over med-high heat. Add garlic and cook until fragrant, about 1-2 min. Add mushrooms and seasonings. Toss to coat and let cook until softened, about 5-10 min, stirring occasionally.
While mushrooms cook prepare the guacamole. Halve the avocado and score it and scoop it into a bowl. Lightly mash it to the desired consistency. Add 1 clove minced garlic and half of the red onion and cilantro. Combine the remaining red onion and cilantro in a bowl and set aside. Chop and add jalapeño to your taste. Squeeze in the juice of 1/2 a lime. Mix well and adjust seasoning as needed.
When mushrooms have finished cooking, remove the pan from the heat and set aside. Heat a small, dry pan over mid-high heat and warm your corn tortillas for about 30 sec per side. Top tortillas with mushrooms, guacamole and cilantro and onion.
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