Roasted Mushroom Tacos with Avocado Tomatillo Sauce

  • Total Time: 50 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

Ingredients

  • FOR THE MUSHROOMS:

    4 large portobello mushroom caps

    1/2 cup neutral oil

    2 Tbsp. balsamic vinegar

    1 tsp. black pepper

    1/2 tsp. crushed red chili flakes

    1 tsp. kosher flake salt

    1/2 tsp. ground coriander

     

    FOR THE AVOCADO TOMATILLO SAUCE:

    1/2 large avocado

    3 tomatillos, husks removed, rinsed well

    1/2 jalapeno, seeds removed (optional)

    1 garlic clove

    2 Tbsp. lime juice

    Salt and pepper (to taste)

     

    FOR THE TACOS:

    1 (3.35 oz.) package Plant Boss® Southwest Plant Taco Meatless Crumbles

    2 cups cool water

    2 Tbsp. neutral oil

    Tortillas

    Toppings: green onion, sliced radish, white onion, red cabbage or cotija cheese

Directions

    1. Preheat oven to 400o.
    2. Slice mushroom caps and put in a large bowl. Add 1/2 cup oil, vinegar, black pepper, chili flakes, salt and coriander. Toss to combine.
    3. Arrange on a foil-lined baking sheet. Bake for 15-20 minutes.
    4. Blend avocado, tomatillos, jalapeno (if using), garlic and lime juice until smooth. Season with salt and pepper. Chill until needed.
    5. Cook Southwest Meatless Crumbles with 2 Tbsp. oil and water according to package directions.
    6. Assemble tacos onto warmed tortillas: fill with Southwest Meatless Crumbles, top with mushroom slices and tomatillo sauce.

     

    Be the boss: try adding any two toppings.