Thursday, January 3, 2013

Portobello Tacos with Tomatillo Salsa

These tacos were absolutely amazing, especially the Tomatillo Salsa! I don't have a lot of experiencing cooking with tomatillos, but making this salsa encouraged me to try more recipes that have this fresh but slightly tart ingredient in it

The meal was overall very simple to make! Again, as I've mentioned before, prepping is key to having dinner ready on time. Chop all your ingredients ahead and store in fridge. Make your salsa ahead of time. All you have to do then is cook the portobellos, heat the tortillas and assemble. If you slice avocados ahead of time, just keep the seed in the same container, so it won't turn brown. 

  I was a little worried that the onions would be too overpowering in the salsa, but it turned out great. You can make it as spicy as you want. We tried the mild  version with green bell pepper, but feel free to replace it with a different pepper, like poblano or anaheim.

The only thing we didn't like were the corn tortillas. Even though we pan fried them, the filling still seeped through and it was kind of messy. We happened to have some small flour tortillas, and that worked much better, and overall tasted better too. 

One of the things I've learned in cooking vegan is it's all about the sauces, relishes, and dressings that you make to go with your meal. It's nice to have an extra flavorful boost that compliments the dish. 

This is what our meal plan looked like Day 2:

Breakfast: whole-grain cinnamon raisin bagel, with strawberry jelly. Berry smoothie--coconut milk, frozen berries and bananas, hint of stevia. Hot herbal tea (my favorite is Red Rocks  with a hint of honey and soy milk).

Snack:  Oatmeal-Cranberry Muffin --used dried cranberries instead of raisins. 1 red pear.

Lunch: Leftover Soup  from last night's dinner with
Honey-Oat Bread.

Dinner: Portobello-Tomatillo Tacos with Mexican Rice

Happy Healthy Eating!! 


**This recipe is adapted from Veterian Times.

Tacos Recipe
 Makes: 6 servings Prep: 30 minutes  Cooking Time: 10 minutes

(Printable Recipe)


1/3 cup olive oil
3 TB balsamic vinegar
1/2 tsp black pepper


6 portobello mushrooms, cleaned 

 6 corn or flour taco size tortillas
2 avocados, sliced
2 cups tomatoes, chopped
3 cups cabbage, shredded


4 tomatillos, chopped
1 green bell pepper or poblano, roughly chopped
   1 large bunch of cilantro, leaves only ( I know it's a pain but worth it because of the flavor and consistency!)
1 onion, chopped
3 garlic cloves, minced
1-2 tsp sugar
  1 1/4 tsp olive oil
1/2 tsp salt and pepper each 

1. Whisk all marinade ingredients in a bowl.
2. Brush mushrooms with marinade and grill on BBQ or grill pan over medium-high heat 3-5 minutes per side. Cool slightly, and then slice intro strips. Set aside. 
3. Pulse all ingredients for the salsa in a food processor just until you have a salsa consistency. Don't over mix, or you will have a wet, gloppy mess.
4. Microwave tortillas until warm (15-20 seconds). Fill tortillas with all the ingredients listed above. 

Who likes to change it up?

~Add corn to tacos.
~Black beans would be a nice addition, and added protein. 
~Use a vegan sour cream and add to tacos.

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