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!