Ingredients
- 4 large portobello mushrooms grilled and sliced into thin strips
- Adobo sauce optional for spiciness
- 8 corn or flour tortillas warmed
- 1 cup avocado salsa
- 1/2 cup pickled red onions
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges for serving
Instructions
- Grill the portobello mushrooms until tender and slightly charred, then slice them into thin strips.
- Optionally, for a spicy kick, brush the sliced mushrooms with adobo sauce to your desired heat level.
- Warm the tortillas and assemble the tacos by layering the grilled mushrooms, avocado salsa, and pickled red onions. Garnish with fresh cilantro.
- Serve the assembled tacos with lime wedges on the side for squeezing over the top.
