CHIMICHURRI PORTOBELLO TACOS

SERVES

FOR THE CHIMICHURRI PORTOBELLOS

1 cup (20 g) fresh cilantro

1 cup (20 g) fresh parsley

1/4 cup (5 g) fresh oregano

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) red wine vinegar

2 cloves garlic, peeled

1/2 tsp. salt, or to taste

1/2 tsp. crushed red pepper

12 oz. (340 g) portobello mushrooms

FOR THE TACOS

8 corn tortillas

1/2 cup (70 g) minced white onion

1/4 cup (5 g) minced fresh cilantro

1/4 cup (30 g) thinly sliced radishes

1 cup (180 g) cubed avocado

8 small lemon wedges

NUTRITIONAL VALUES

Calories: 201kcal
Fat: 12.4g (2.1g S.Fat)
Carbs: 22.9g
Protein: 4.7g
Sugar: 2.4g
Sodium: 22mg

METHOD

TO MAKE THE CHIMICHURRI PORTOBELLOS
Preheat the grill to 375oF (190oC).

In a blender or food processor fitted with an S-blade, combine the cilantro, parsley, oregano, olive oil, red wine vinegar, garlic, salt, and red pepper. Pulse the mixture until it is mostly smooth, and the herbs have been broken up into small pieces.

Place the portobello mushrooms in a large zip bag or a container with a lid and cut them into 1/2-inch (1.25 mm) slices. Pour the chimichurri sauce over the mushrooms and gently toss to coat evenly. Set them aside for 30 minutes to marinate.

Grill the portobello strips on both flat sides for 4 to 5 minutes, or until the mushrooms are tender and have visible grill marks. If your grill's grates are too wide, consider using a grill pan.

TO MAKE THE TACOS
Warm the corn tortillas for 30 seconds on both sides on the grill to make them pliable. Divide the portobellos among the tortillas, then top with the onions, cilantro, radish slices, and avocado. Serve each taco with a wedge of lemon.

RECIPE NOTES

To transport these tacos, leave the mushrooms in the marinade container and combine your toppings in a jar!

SHEET PAN SQUASH TACOS

SERVES 4 PORTIONS

2 cups (270 g) diced and peeled butternut squash

2 cups (160 g) chopped baby Bella mushrooms

1 can (15 oz., or 425 g) black beans, drained and rinsed

1 cup (160 g) chopped yellow onion

1 tbsp. (15 ml) sunflower oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt, or more to taste

1/4 tsp. dried oregano

1/4 tsp. paprika

Pinch of cayenne pepper

2 cups (295 g) chopped tomatillos, with husks removed

8 corn tortillas

1 cup (55 g) shredded cabbage

1 jalapeño, thinly sliced

8 small lime wedges

NUTRITIONAL VALUES

Calories: 426kcal
Fat: 6.9g (0.8g S.Fat)
Carbs: 84.6g
Protein: 17.3g
Sugar: 8g
Sodium: 44mg

METHOD

Preheat the oven to 200°C/400°F, and line a baking sheet with parchment paper or a silicone mat.

In a mixing bowl, combine the butternut squash, mushrooms, black beans, and yellow onions. Drizzle with oil and toss to coat, then season with chilli powder, cumin, salt, oregano, paprika, and cayenne pepper. Spread the mixture on the baking sheet, leaving room for the tomatillos.

Place the tomatillos on the remaining baking sheet and bake for 15 to 20 minutes, or until the squash is fork tender. If desired, season with additional salt to taste.

Microwave or warm the tortillas on a hot pan until soft and pliable.

Fill each with a butternut–black bean mixture and top with tomatillos, shredded cabbage, and jalapeno slices. Serve warm, with lime wedges on the side.

RECIPE NOTES

Make sure the squash is diced rather than chopped. It is critical for completing this recipe in a timely manner. The larger the squash dice, the longer it will take to roast!