These tacos are a crowd pleaser for those that are joining the 'Meatless Mondays' movement, for vegetarians, or for anyone that want a lowcal healthy taco. The red cabbage slaw is simple to make and delicious any leftovers can be used for 'Fried fish Fridays'...
The other day while shopping around to restock the refrigerator I lucked up on some Portobello mushroom caps at my go to shop spot 'The Dollar Store', picked up 4 single packs and a bunch more of my favorite snack items.
I knew 'Meatless Monday' was around the bend so I shopped for items from the meatless meals I planned on for monday and the rest of my work week ahead plus I saved a lot of money too.
The idea came from a recipe on Ahouseinthehills.com, and when I read the part that mentioned the use of a 'stovetop grill pan' I had to try it. With a few changes to what I had on hand, this recipe is now one of the favorite easy meals.
Here's what I used:
- 2 large portobello mushroom cap, washed and removed the dark grills
- 1/2 avocado
- 1/2 bunch cilantro rinsed off for the mushroom marinade
- 1 cup cilantro for the tacos
*** thinly sliced jalapeno optional
- 2 medium limes gently rounded around to loosen the juices and sliced
in half
- 6oz Gruyere cheese crumbled
- 1/3 cup extra virgin olive oil for the marinade
- 1 TBSP of coconut oil or Olive oil to sautee the mushroom caps
- 1/2 teaspoon sea salt or to taste
- 1 jumbo Ziploc plastic bag
- 3 corn tortillas
- a stovetop grilling pan **or a regular large skillet will work
The recipe for the Red Cabbage Slaw follows
First,
– clean the 2 large portobello mushroom cap by rinsing removing all dirt and scraping to remove the dark gills underneath, dry and set aside
– place the washed bunch of cilantro in Ziploc bag, using a rolling pin or wine bottle to roll across the bag of cilantro to help release the juices
- season the clean mushroom caps with sea salt and pepper, place them in the plastic bag with the prepared cilantro, squeeze all the juices from the limes inside the bag, then pour the Olive oil into the bag and work the ingredients into the mushrooms
- seal the bag and allow to marinate for at least 4 hours
Meanwhile:
Prepare the cabbage slaw
Here's what I used for the
Red Cabbage Slaw
- 10 baby carrots or 2 medium carrots, grated
- 1/2 small purple cabbage, core removed and thinly sliced
- 2 green onions thinly sliced
- 2 TBSP Red wine vinegar
- 2 TBSP white sugar
- sea salt and cracked pepper to taste
- in a small bowl, combine the red wine vinegar and white sugar, stirring until sugar is completely dissolved
- in a medium size bowl, mix together the cabbage, carrots, and green onions
- stir the vinegar mixture into the cabbage mixture, stir to coat cabbage, season to taste with sea salt and cracked pepper
- cover and store in refrigerator until needed
Now...
- add coconut oil or olive oil to the skillet, heat skilket over medium high heat
- once the oil is heated add the mushroom caps top side down
***at this point you'll need a heavy object to apply pressure and help flatten the caps
***I used my tea kettle full of water
***place a sheet of foil on top of mushrooms then sit the tea kettle or heavy pan on top of foil and press lightly then allow the kettle/pan to stay on top while the mushrooms cook, the mushrooms will fatten more as they cook
- after 3 - 5 minutes flip mushrooms lower heat to medium and repeat process until done
- turn off heat
- remove mushroom caps from skilket and slice
NOW...
- heat a medium skillet *** If non-stick go ahead and heat the tortillas flipping once *** If the skillet requires oil add enough Olive oil or coconut oil to coat the tortillas continue to cook and flip once
- turn off heat leave skillet on burner
- working with one tortilla at a time begin to make the tacos
- start with cilantro leafs
- then cabbage slaw, then sliced mushrooms, then Gruyere cheese adding more to desired taste
- repeat with rest of tortillas
...ENJOY!!!
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