1 tsp SOOC Midnight Red Seasoning
¼ cup Soy Sauce
¼ cup SOOC Persian Lime Olive Oil
¼ cup SOOC Habañero Agave Agrodolce
4 Portobello Mushrooms
8 Corn Tortillas
1 Avocado, sliced
½ small Red Onion, diced
1 Roma Tomato, diced
½ cup Sour Cream
1 Lime, quartered
In a mixing cup, whisk together the Midnight Red Seasoning, soy sauce, Persian Lime Olive Oil, and Habañero Agave Agrodolce. Set aside.
In a ziploc bag, add the portobello mushrooms and pour the marinade over top. Seal the bag and toss to coat the mushrooms. Set in the fridge and let marinate for 1 hour.
Preheat the grill over medium heat and brush with oil to prevent sticking. Remove portobello mushrooms from marinade, and grill 4-5 minute per side. Remove from the grill.
Add the tortillas to the grill and cook for 30 seconds per side. Remove from the grill.
Cut mushrooms into ¼” slices.
Assemble the tacos by dividing the mushrooms among the tortillas. Top with the sliced avocado, red onion, tomato, and sour cream. Squeeze the lime over top. Enjoy!