Portobello Mushroom Tacos with Garlic Chive Yogurt
Recipe by Tina Gravalos
Ingredients
14
Time
10m
Serves
2
Portobello mushrooms are popular on a plant-based diet as they are an alternative to meat with their similar texture and “meatiness” when you bite into them. Portobello mushrooms are quite the superfood as they are nutrient dense. They are high in several B vitamins and minerals like selenium, phosphorus, copper, potassium, etc. In particular, selenium is an important mineral for thyroid function and copper helps with hormone balance.
Dinner
Vegan
Ingredients
2 6oz packages
Pre-Cut Portobello Mushrooms
5 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Coconut Aminos
1 tsp
Garlic Powder
1 tsp
Onion Powder
1/2 tsp
Cumin
1/2 tsp
Sea Salt
6
Small Tortillas
1 cup
Coleslaw Mix
1
Jalapeno
1/2 cup
Cilantro
1 cup
Full-Fat Plain Greek Yogurt
2
Garlic Cloves
2 Tbsp
Fresh Chives
Instructions
1
In a medium mixing bowl, add the mushrooms, 2 tablespoons olive oil, coconut aminos, garlic powder, onion powder, cumin and ¼ tsp sea salt. Mix with hands.
2
In a large frying pan, heat 2 tablespoons of olive oil on medium heat. Add the sliced mushrooms and cook for 3-5 minutes per side, or until each side is golden brown. You might need to do 2-3 batches on the pan.
3
In a bowl, add the Greek yogurt, 1 tbsp of olive oil, garlic, chives and ¼ tsp sea salt, mix to combine.
4
Place tortilla on a plate and add 3-4 pieces of cooked portobello mushroom slices. Top with coleslaw mix, 2-3 jalapeno slices, cilantro and drizzle garlic chive yogurt on top.
5
Notes: For more flavour, marinate overnight or for at least 1 hour.
6
You can use any toppings you prefer. Avocado, tomato, corn, beans, cheese, etc.
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More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
